Easter Brunch

Please join us at Weathervane for Easter Brunch on Sunday, March 27th from 11 a.m. to 4 p.m. We will be serving a three course prix-fixe menu from award winning Executive Chef Bo Peterson. Cost is $34 per person, children will have options from our regular children's menu. Reservations are not required but strongly recommended. Please call (919)929-9466 to make a reservation. Menu: First Course: -Kale salad: chickpeas. Dried cranberry. Purple cabbage. Calvander. Charred orange vinaigrette. -Spinach salad: spiced cashews. Beet pickled egg. Roasted pepper vinaigrette. Feta. bacon. -Chilled spring pea and buttermilk soup: Lump crab. hard cooked yolk. -Carrot salad: Toasted cumin vinaigrette. Golden raisins. Goat cheese. Kalamata. -Fried green tomatoes: Blackened crawfish relish. Creole mustard cream. Second Course: -Brown sugar waffle: Banana. Pecans. Maple country sausage. Whipped honey butter. -Pan roasted lamb chop: grilled spring onion jelly. Rosemary roasted Yukon golds. +8 -Heirloom tomato tart: Red onion jam. Shaved fennel. Smoked feta. mixed greens. -Herb marinated ribeye steak: Over easy eggs. Salsa verde. Cheddar grits. +8 -Shrimp and grits: Sorghum roasted bacon. Red eye jus. Andouille. Charred onion. cheddar grits. -Easter benedict: Crab cake. Shaved Canadian bacon. Poached eggs. Smoked tomato hollandaise. -Grilled salmon: Charred butter beans. Stewed yellow tomatoes. Sweet tea vinaigrette. Third Course: -Humming bird cake: Banana. Pineapple. Walnut. -Strawberry short cake: Cream. Vanilla. Lemon.


  • Date: Sunday, March 27th
  • Time: 11 a.m.
  • Cost: $34.00

What's Being Served

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