Events Calendar

Apr
21
Category:
 
Dining

2019 Easter Brunch

Sunday, April 21 from 10:00am - 2:00pm 

 
Enjoy Sunday brunch at its finest at The Greenbrier! A bountiful buffet feast as well as live music create the perfect setting for the day!

Sunday, April 21 from 10:00am to 2:00pm in Colonial Hall.
$79+ per adult & $49+ per child (age 5-10). No show fees to apply.
Brunch is open to both Registered Overnight Guests & Day Guests.

+ plus Historic Preservation Fund and applicable taxes and gratuity.

Call 855-453-4858 (option 1) for Easter Brunch reservations.

Easter Brunch is open to both Registered Overnight Guests and Day Guests.



 

EASTER BRUNCH BUFFET MENU


Fresh Fruit and Cereals
House-Made Granola, Raisin Bran and Steel Cut Oatmeal
Strawberries, Blackberries, Blueberries, Bananas
Dried Cherries, Brown Sugar
Sliced Fruit Display

Baker’s Basket
Soft Roll, Sourdough Boule, Corn Bread, Sea Salt Biscuit, Rosemary Focaccia
French Croissant, Sugar Brioche, Danishes, Muffins
Apple Butter, Sweet Butter

Cold Food Display
Maple Smoked Salmon, Cream Cheese, Capers, Diced Onions
Tomato Bisque with Pernod Cream
Poached Shrimp, Lemon, Louis and Cocktail Sauces
Four Bean Salad with Wild Arugula, Shaved Asiago, White Balsamic Dressing
Deviled Eggs
Spring Farfalle Salad
Asparagus & Grapefruit Wheat Berry Salad
Jumbo Shrimp Cocktail Snow Crab Claws & Oysters On The Half Shell

Pancake Station
Blueberries, Strawberries, Chocolate Chips, Pecans, Bananas
Strawberry Syrup, Maple Syrup, Blueberry Syrup

Chef Prepared Omelet Station
Cheddar, Jack, Feta, Ham, Bacon, Grilled Chicken, Tomatoes, Caramelized Onions,
Bell Peppers, Asparagus, Mushrooms, Spinach, Broccoli, Kalamata Olive, Salsa, 
Whole Eggs, Cracked Eggs, Egg Whites, Egg Beaters

Hot Food Display
Sausage Links and Patties, Smoked Bacon
Corned Beef Hash Casserole 
Country Style Scrambled Eggs
Spinach, Ramp and Feta Cheese Quiche
Spoon Bread with Jalapenos and Diced Virginia Ham
Chicken Guisela
Frisee, Orange Supremes, Pear, Manchego
Tenderloin Champignon
Wild Mushrooms, Burgundy Veal Glace, Fingerling Potatoes
Spring Couscous Pilaf
Spring Vegetable Succotash
Zucchini, Tuxedo Green Beans, Yellow Squash, Pickled Eggplant, Corn 

Carvery
Maple Glazed Smoked Ham, Pineapple Chutney, Horseradish Sauce
Lemon-Garlic Roasted Leg of Lamb, Natural Thyme Scented Jus, Tomato Jam
Prime Rib, Horseradish, Horseradish Cream Sauce, Rosemary Scented Jus

Dessert Station
Strawberry Pie, Choocolate Terrine
Fancy Cookies, Peach and Cream Trifle, Lemon and Raspberry Macaroons
Apricot Cheese Cake, Milk Chocolate Tart
Mango Hazelnut Dome, Carrot Cake 
Blueberry Sour Cream Cake, Raspberry Coconut Bar 
Peach and Vanilla Ice Cream with Assorted Toppings


 













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