THE PIKEY, the acclaimed English Pub in Hollywood serving local and organic dishes by Chef Ralph Johnson, will celebrate the Spring holiday with Easter Brunch and Dinner, served all day on Sunday, April 20, 2014. The Pikey’s Easter specials of Hot Cross Buns; Lamb Tongue Hash with Poached Eggs and Grilled Chili; Soft Boiled Eggs with Mustard Greens and Hash Browns; and Roasted Ham with Pea Pudding and Shredded Potatoes are served in addition Chef Johnson’s signature brunch menu which includes Crumpets with Honeycomb & Clotted Cream; Curry on Toast with a Fried Duck Egg; and Slow Roasted Pork Belly Sandwich with Horseradish Cream, Cornichons,Watercress & Chips.
For dinner, The Pikey will be serving an Easter Baked Ham and Roasted Lamb, both served with signature Roasted Duck Fat Potatoes, Market Vegetables, Stuffing and Yorkshire Pudding. Pricing for the dinner specials is $22 per person.
The popular Gastropub menu of snacks, small and large plates will also be available at dinner to be enjoyed with THE PIKEY’s house red or white wine at $5 a glass or $20 a bottle or the one of the restaurant’s expertly mixed cocktails.
Easter Brunch Specials
Hot Cross Buns $5
Lamb Tongue Hash with Poached Eggs and Grilled Chili $14
Soft Boiled Eggs with Mustard Greens and Hash Browns $14
Roasted Ham with Pea Pudding and Shredded Potatoes $20
Baked Ham or Roasted Lamb
Served with Duck Fat Potatoes; Yorkshire Pudding, Market Greens and Real Gravy
$22 per person, menu only
Sunday House Red and White Wine: $5 a glass and $20 a bottle
PRICING Ã€ la carte