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Easter Brunch 2019

Join us for brunch on Easter Sunday at the Blackwell Inn

April 21, 2019

Reservations are Sold Out

Please contact the hotel directly to be placed on wait list.  

Located in the Blackwell Ballroom, the Easter Brunch has been a favorite of locals since the hotel's opening.  

Our Executive Chef Dan Heckathorn highlights items on this year's menu, "The Easter Brunch boasts an array traditional favorites, early spring entrees, carving and action stations, as well as a raw seafood bar".  Finish your meal with a delectable selection of house-made desserts from the Blackwell Pastry Chef.  The menu is provided below.  

 

Adults $39  Children 6 to 12 years of age $19.50  Children under 5 years of age complimentary  

 


 

FORK AND KNIFE CARVING STATIONS

Mustard-Beer Brined Braised Pork Shoulder Served with White Cheddar, Jalapeno and Cranberry Corn Dressing

 Porcini Mushroom and Truffle Rubbed Roast Sirloin of Beef with Demi-Glace (GF)

Freshly Baked Rolls, Horseradish Cream

Smoked Turkey Breast Basted with Roasted Garlic-Dill Butter (GF)

 Served with Cranberry Chutney and Blackwell Aioli

EARLY SPRING ENTREES

Braised Lamb Shepherd’s Pie Served in Coupe Glasses (GF)

Citrus Herb Crusted Salmon with Saffron, Potato and Shrimp Stew Accented with Basmati Rice (GF)

Curried Potato and Sweet Pea Samosa Puff Pastry Tarts Served with a Chipotle Tzatziki

Scalloped Potatoes (GF)

Early Spring Vegetable Medley (GF)

Melted Butter and Herbs

BLACKWELL BRUNCH FAVORITES

Ala Minute Preparation of Omelets with Cheese, Vegetables and Meats (GF)

Rum Raisin Walnut Pound Cake French Toast and Traditional French Toast with Syrup, Berries Whipped Cream, Butter and Chocolate Chips

Breakfast Sausage Patty Melt Sliders on a Petite Donut

Crisp Hickory Smoked Bacon and Pork Sausage Links (GF)

GARDE MANGER TABLES

Cubed Pineapple and Cantaloupe/Honeydew Melons Accented with Berries

Assorted Cheese Display (GF)

Offered with Assorted Crackers, Seeded Flatbreads and Crusty Baguette

Lemon Cream Cheese Puff Pastry Tart Topped with Mixed Berries Dusted with Powdered Sugar

Classic Caprese Salad with Heirloom Tomatoes, Fresh Basil and Mozzarella (GF)

Buckeye Peanut Butter and Chocolate Overnight Oats in Mini Martini Glasses

Petite Bread Bowl Filled with Avocado and Chilled Spinach Dip with Melted Parmesan Cheese

Smoked Salmon on Petite Bagel with Caper-Red Onion Relish and Hard-Boiled Egg

SEAFOOD ON ICE

Chesapeake Boiled Shrimp and Cape Cod Oysters on the Half Shell, (GF)

 Spicy Remoulade, Tangy Cocktail Sauce, Lemon Wedges and Tabascoâ Accents

SPECTACULAR DESSERTS

Display of Chocolate Dipped Berries, Peanut Butter Buckeyes, Chocolate Chip Rice Krispy Squares, an Array of Cupcakes and Red Velvet Cookies and Cream Brownies

Easter Macaroons

Banana Pudding Cannoli

Mocha Cheesecake Diamonds

Walnut Date Chocolate Tart-gf,df

Pear and Lavender Tartlet with Streusel Topping

Chef Attended Ice Cream and Cream Filled Churros Station with Chocolate Sauce and Caramel

 

CHILDREN'S STATION

Macaroni and Cheese, Crispy Chicken Tenders, Steamed Corn,

French fries, Jell-Oâ Cups, Juice Boxes and Apple Sauce