Easter Brunch

Champagne will be flowing at SeaLegs Wine Bar on Easter Sunday (April 20, 2014) as it hosts its first three-course Easter Sunday Brunch. Under the direction of SeaLegs Chef Alexander Dale, the two-time Golden Foodie winner will offer an “eggcellent” prix fixe menu highlighting almost a dozen new appetizer, entree and dessert brunch items on this special day.

Bottomless champagne begins promptly at 10 a.m. until 3 p.m. as part of the Easter Sunday Brunch, inviting guests to pair their bubbles with every bite. Guests can choose one delectable item from the following prix fixe menu:

Appetizer
New England Chowder (topped with croutons and micro celery, drizzled in chive oil); Deviled Eggs (dyed in beet juice with champagne tarragon aioli whipped yolks, finished with domestic caviar); Baby Gem Wedge Salad (features housemade bleu cheese dressing, applewood smoked bacon, pickled onions, heirloom grape tomatoes and fried chickpeas); and Seasonal Fruit (served with Greek yogurt and housemade granola topped with a honey drizzle)

Entree
Gravlox Benedict (includes house-cured salmon placed on an English muffin with perfectly poached eggs, fried capers and Hollandaise sauce, served aside homestyle potatoes); Steak & Eggs (features grilled fillet medallions with perfectly poached eggs, Bearnaise sauce served with grilled asparagus and homestyle potatoes); Grilled Jumbo Prawns & Spring Vegetable Risotto (includes asparagus, sugar snap peas, English peas, heirloom grape tomatoes, Mascarpone cheese topped with micro arugula); and Fried Chicken & Country Gravy (features fried chicken medallions with housemade country sausage gravy and Brussels sprouts, sunchoke mushrooms and fingerling potato hash)

Dessert
Cinnamon Beignets (a warm fried dough treat rolled in cinnamon sugar with Nutella whipped cream); Fruit Tart (a sweet pastry filled with cream, finished with glazed seasonal fruit); and Strawberry Buttercream Cake (features yellow butter cake filled with strawberry mousse covered in strawberry buttercream)

The three-course, Easter Sunday Brunch is priced at $49.95 per person. Reservations are recommended. For more information on upcoming events at SeaLegs Wine Bar, visit SeaLegsWine.com, Facebook (https://www.facebook.com/SeaLegsWineBar) or follow @Sealegswinebar on Instagram.