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Easter Sunday Brunch

$35 adults, $15 kids, free for kids 5 and under

11-3:30. Buffet not stocked after 4.

Reservations: 413-772-3087

MENU:

  • Soup- Spring Dug Parsnip & White Truffle

  • Local Greens Salad – choice of 2 dressings – cider vinaigrette or herbed ranch.

  • Quinoa salad.

  • Fresh Fruit Platter

  • Faroe Island Salmon, Herb Roasted with Dijon Cream

  • Roasted Chicken Breast & Morel Mushroom Sauce

  • Grilled Vegetables & Mushrooms with cous cous

  • Champney's home fry potato

  • Chef's vegetable medley

  • Brioche French Toast & Chambord Strawberries

  • Eggs Benedict

  • Country Spiced Sausage Links

  • North Country Smoke House Bacon

  • Assortment of Quiche- both vegetarian and ham. 

  • Vermont Raised Leg of Lamb, Herb Rubbed, with  red wine lamb jus

  • Bone-In Ham, Brown Sugar Cured & Smoked In House, with apple ginger sauce

  • Omelets Made to Order –  Eggs, Whole or Whites – 9 Options for Fillings

                    Ham                                         Spinach                                      Onion

                    Mushroom                           Pepper mix                               Smoked salmon              Bacon

                    Tomato                                  Broccoli                                      Cheeses

 

  • Chilled Seafood Station- shrimp cocktail, Jonah crab claws, marinated mussels and Bay Scallop ceviche

 

  •        Sweets Table

 

Chef-manned omelet station and carving station, salad and chilled seafood displays, seasonally crafted brunch selections and house-made desserts.  Includes hot coffee and tea, soda, juice, and milk.

 

Earlier Event: April 13
A Gourmet Glance at the Past
Later Event: May 12
Mother's Day Brunch