Easter Brunch 2027: what’s new on the carving station.

Reservations for our Easter Brunch on Sunday, March 28, 2027 open in November. Before they do, the kitchen tries something new at the carving station every year. Here’s what’s joining the buffet — and what’s never leaving it.

What’s new this year

• Slow-roasted leg of lamb with a mint-yogurt sauce, joining the ham and turkey at the carving station. The lamb has been a guest request for three years running; this is the year it makes the menu.
• A herring board on the cold side, with three preparations (pickled, mustard, sour cream) and dark bread. Small thing, but several families have asked for it.
• A second dessert table dedicated to fruit-based desserts — strawberry mini cakes, peach tarts, a rotating crisp.

What’s never leaving

The classics that have been on the brunch since Easter 2002 stay: chef-carved spiral ham, herb-roasted turkey, breakfast potatoes, the eggs Benedict station, and the dessert table at the far end of the room. The buffet is still 14 hot entrées plus the carving station plus the cold side. The pricing is still family-friendly: kids 1–2 free, then a tiered rate up through adults.

If it’s been on the table since 2002, it’s staying.

When reservations open

Reservations open November 1, 2026. Tables seat eight, with 1.5-hour seatings starting at 10 AM and running through 2:30 PM. The 11 AM and 12:30 PM seatings sell out first — usually by mid-January.

If you’d like to be on the email list for early reservations, mention it when you send us a note, or call 847·587·6100 anytime after Halloween. Full details for the brunch are on the Easter Brunch page.