ST. LOUIS, MO (KTVI)- Chaumette Vineyards & Winery is including fried chicken on their Easter menu this year. Executive Chef Adam Lambay joins us on the 9a.m. to explain. To be exact, they are adding Ms. King’s fried chicken.

Ms. King taught Adam in his post-culinary school days while he studied in Louisville. It’s considered to be the original recipe used by the founders of the Kentucky Fried Chicken franchise.

He says, “The magic is in the marinade!”

Our Annual Easter Brunch & Egg Hunt!
Sunday, April 5th, 2015
10am until 3pm
Reservations: 573-747-1000

Let us prepare your Easter meal, as Exec Chef Adam Lambay
offers a divine & delicious Easter brunch buffet!
$27.50 adults; $11.95 ages 6-12; 5 & younger eat free.
(Children may enjoy the adult brunch and kids’ buffet.)

The Easter Egg Hunt commences on the front lawn at 12:30pm and will be divided into 3 groups: 3yrs & younger, 4-6yr olds and 7-12yr olds.
Children will find candy in the eggs as well as grown-up prizes, such as gift certificates for our retail shop and dining at our Grapevine Grill Restaurant!

Menu

Breakfast

quiche lorraine
Ladd Farm Eggs, Spinach, Gruyere and Cream baked in a buttery, flaky crust
Fleig Farm scrambled eggs
frites de maison
seasoned, quick-fried New red potatoes with garlic and parsley
Stonie’s bacon
house-made pork breakfast sausage
petite French toast
baguette bathed in a creamy egg batter with fresh whipped cream and Chambourcin-spiked strawberries

Entrees
roasted Meyer Farm Berkshire ham
with maple glaze & spring onions
braised beef wellington
with roasted root vegetables & demi glace
Ms. King’s fried chicken
with southern-style gravy

Soup
herb, potato & spring onion cream soup

Sides
butter-roasted asparagus
Chaumette country-style green beans
triple cream mashed potatoes
herb-roasted carrots and leeks
spring peas and mushroom alfredo fettuccini
light cream sauce with plump sweet peas and sautéed mushrooms with fettuccini pasta
stone-ground grits
cheddar cheese, crème fraîche, and pickled ramps
warm salad
wilted kale, cauliflower and white beans
spring greens salad
croutons and Chef’s selection of made from scratch dressings

Kids Buffet
grilled chicken wing drumettes
roasted chicken legs
baked tater tots
macaroni and cheese
peanut butter and jelly sandwiches
fresh fruits and vegetables
chocolate chip cookies

Dessert Buffet
carrot cake
a classic spring dessert with layers of Chardonel Raisin crème
lemon curd bars
Norton brownies
~ a Chaumette classic ~
rich fudge brownie with cocoa whipped cream, decedent chocolate ganache & Norton wine reduction
devil’s food cupcakes
with whipped cream cheese icing
St. Louis-style gooey butter bars
strawberry tarts
white chocolate blondies
chocolate cake pops
peanut butter cupcakes
assorted of house-made cookies