Wall & Water Launches Brunch on Easter Sunday

Wall & Water Launches Brunch on Easter Sunday Wall & Water, located in the newly opened Andaz Wall Street Hotel at 75 Wall Street, announces today the launch of brunch beginning Easter Sunday from 11:30 am to 3:30 pm. Bringing simple Hudson Valley cuisine to a sophisticated setting in the heart of New York City’s Financial District, Wall & Water offers a warm, convivial atmosphere, impeccable service and an unrivaled culinary experience. Created by Executive Chef Maximo Lopez May, the farm to table brunch offers a live jazz band and three delicious options for diners as well as a make your own Mimosa, Bellini and Bloody Mary bar: $22 Cold Brunch which includes unlimited non-alcoholic beverages + Communal Table + Cold Larder $28 Main Brunch which includes unlimited non-alcoholic beverages + Cold Brunch and any main course from the kitchen menu Guests can add an additional $15 for all you can drink sparkling wine cocktails and Bloody Marys $34 Whole Brunch includes unlimited non-alcoholic and alcoholic beverages + Main Brunch Wall & Water Brunch Menu Make Your Own Drink @ the Restaurant Bar Freshly squeezed seasonal juices Coffee Bloody Marys, Bellinis, Mimosas Hot Tea @ Communal Table Fruits & Cereals Sweets Breads Condiments @ Cold Larder Raw Bar Bread Station Charcuterie and cheeses @ the Kitchen Batters Belgian Waffle, French Toast, Pancakes, Crepes Organic Farm Eggs Eggs come with roasted potatoes, cherry tomatoes and cipolini onions Cast Iron Signatures Truffle, Bechamel sauce, Parmesan cheese, toasted pine nuts, fried egg Roasted mushrooms, confit onions, black olives, baked egg Goat cheese, cherry tomatoes, roasted peppers, rosemary, baked egg House cured salmon, cherry tomatoes, roasted peppers, rosemary, baked egg Braised duck leg, potatoes, duck salami, carrots, open omelette Specialties Eggs Benedictine: poached eggs, apple wood bacon, hollandaise sauce, toasted baguette Eggs Florentine: poached eggs, apple wood bacon, spinach, ciabatta, bechamel sauce Smoked Salmon: scrambled eggs, fresh dill, creme fraiche, red onion, capers, crisp bread Seared Hudson Valley Foie Gras: sauteed mushrooms, fried eggs, red wine sauce, brioche Steamed Seasonal Vegetables: poached eggs, turkey breast, white toast, olives and herbs For more information visit www.wallandwaterny.com or call 212-699-1700 for reservations