Reservations required. Seating Limited.
Join us on Sunday, April 4th from 10:30 a.m. until 1:30 p.m. for a fabulous brunch buffet featuring Executive Chef Jeremy Blankenship’s Easter favorites.
Easter Brunch Menu
Strawberry, Mandarin Oranges, Salted Pistachios, Over Arugula with Poppy Seed Dressing
Traditional Field Green Salad, Trimmings & Assorted Dressings
Pasta Salad with Castelvetrano Olive, Parmesan and Feta Cheeses, Tomatoes, & Cucumbers
Poached Shrimp, Lemons, Cocktail sauce & Old Bay Remoulade
Grilled Glazed Carrots with Chives
Sautéed Green Beans with Shaved Fennel
Roasted Brussel Sprouts with pickled Shallots and Garlic
Red Bliss Smashed Potatoes with Sour Cream
Quinoa Pilaf with garden vegetables and herbs
Lemon, Orecchiette, Peas, Tomatoes
NC Fish with a Tomato Ginger Sauce
Dr. Pepper and Pineapple Glazed Ham
Roasted Leg of Spring Lamb, Mint Chimichurri
Roasted Ribeye with Horseradish sauce and Stone Ground Mustard
Crusty Bread Rolls
Assorted cakes and pies
Kid Friendly Menu Options Available.
Kids 5 and under eat free.
You must identify these guests in the notes section of your reservation. Please indicate if a highchair is needed.
Seating is limited
Price includes taxes and 20% gratuity
Cancellations not accepted after Wednesday, March 31 at 5pm
Learn about the measures we’ve implemented promote health and hygiene, including enhanced cleaning, reduced-contact payment and buffet safety.