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.