For your last-minute Easter brunch reservations you might consider one of these Easter Brunches from all over the globe:
Sea Crest Beach Hotel, the quintessential beach hotel located on its private Old Silver Beach, is serving up an Easter Brunch that showcases the best of New England’s bounty, from the freshest seafood to locally sourced produce. With Buzzard’s Bay as the backdrop, diners will enjoy fresh interpretations of classic Cape fare created by Executive Chef Daniel Kenney, beginning with Red’s Award-Winning Clam Chowder. Entrée choices include Sea Crest Eggs Benedict With Poached Eggs, Canadian Bacon, Oven Roasted Tomato and Lemon Chive Hollandaise; Belgian Waffles Made to Order With Fresh Strawberries, Whipped Cream and Warm Maple Syrup; Wood-Grilled East-Coast Salmon With Spring Beets and Yukon Gold Potato Hash; Colorado Spring Lamb Stew With Rosemary Mint Jus and Spring Dug Parsnips; Herb-Roasted Free Range Chicken With Baby Potatoes Seasoned With Sea Salt and Cracked Pepper; and Chef-Carved Bone-in Virginia Ham With Clover-Honey-Mustard Sauce and Petite Brioche Buns. A selection of assorted muffins and freshly baked desserts will end the meal on a high note.
Available from 11:30 a.m. to 3:30 p.m. on Easter Sunday, April 20, 2014, Sea Crest Beach Hotel’s Easter Brunch Menu is priced at $49 per person and $19 per person for children 12 and under plus tax. For reservations or more information visit www.seacrestbeachhotel.com or call (508) 356-2111.
Award-winning Executive Chef Sylvain Harribey, who won first place on Food Network’s Chopped, invites guests to Gaby Brasserie Française at the stylish Sofitel New York hotel for a classic Easter Brunch on Sunday, April 20. Brunch in Gaby’s vibrant Art Deco setting will include a choice of appetizer and entrée, dessert, and Mimosa compliments of the chef. An Easter Kids’ Menu will also be available for Gaby’s younger brunchers.
The menu offers an appetizer choice of Mesclun Salad with shaved parmesan and black mission fig vinaigrette or Eggplant and Porcini Soup. Entrée selections include a choice of a Belgian Waffle with maple syrup and assorted fresh berries; Blueberry Pancakes; Savory French Toast served with ham and provolone cheese and an egg over easy; and Smoked Salmon Benedict with a side of marbled potatoes. Guests can also make their own omelet with a choice of fresh vegetables and cheese fillings. Chef Harribey’s signature Salmon Roulade stuffed with spinach, vegetable julienne and purple potatoes with beurre blanc and Duck Confit served with potato forestière and haricots verts are also available for a small supplement. For dessert, guests can indulge in a holiday treat of Easter Egg with a raspberry white chocolate mousse and fresh strawberries. An Easter Kids’ Menu with a plate of delicious kid favorites including waffles with Nutella and whipped cream, pancakes, a croissant sandwich with scrambled eggs and ham, fresh fruit salad, and an Easter Egg with chocolate mousse will be served to Gaby’s 12-and-under guests.
Gaby Brasserie Française’s Easter Brunch will be available from 12 to 3 p.m. and is priced at $49 per person and $19 for children, exclusive of tax and gratuity. For reservations or more information, call (212) 782-3091 or visit www.gabynyrestaurant.com.
Families searching for a warm weather getaway over the Easter break need look no further than Grand Lucayan, Bahamas. Grand Lucayan’s Easter activities schedule (available April 18-20) is full of holiday fun including Easter egg hunts, sand castle building, scavenger hunts, movie nights, and family relay races. On the dining front, the international buffet-style Willy Broadleaf’s, will offer an April 18Good Friday Menu featuring Conch Chowder; Fried Plantains; Black Eyed Peas and Rice; Whole Fried Snapper; and a carving station of Baked Pork Loin with Apple Ginger Sauce. The Good Friday Buffet will be served from 6 to 10 p.m. and is $23 for adults and $12 for children ages 5 to 12.
On Sunday, April 20, guests can indulge in an Easter Buffet at Willy Broadleaf’s, featuring holiday favorites including Mushroom Bisque with Truffle Cream; Risotto with Sliced Garlic Pesto Sauce and Mixed Vegetables; Roasted Lamb with Marsala Rosemary Sauce; Cornish Game Hen with Raisin Sauce; and Brochette of Seafood with Citrus Sauce. The meal will end on a sweet note with a selection of Easter themed desserts including Red Velvet Cake and Bahamian Guava Duff. The Easter Sunday Buffet is $30 for adults and $15 for children ages 5 to 12, served from 12 to 4 p.m. For more information on Grand Lucayan, Bahamas or to make reservations visit www.grandlucayan.com or call (877) 434-2996.
Maralyn D. Hill, M.Ed., The Epicurean Explorer
Executive Editor, LuxeBeatMag.com
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