Here are some restaurant options for your Easter celebrations.
Aura at Seaport Hotel
One Seaport Lane
From 10:30am-3:00pm, ($48 per adult; $12 per child; children under 2 free)
Chef Rachel Klein will whip up an Easter Brunch Buffet this year. Children will also be able to enjoy an Easter Egg Hunt in the lobby adjacent to Aura. Brunch items include, but is not limited to: Crab Cake Benedict; Ricotta Blintzes; assorted fruit Pancakes; Chicken-Apple Sausage; Irish Steel Oats; Carrot-Ginger Soup; cheese and bacon Quiche; Strudel; Poached Salmon; Roasted Turbot; Shrimp Cocktail; Beef Tenderloin; Honey Glazed Ham; Leg of Lamb; Scallop Potato; Green Bean Almondine. Guests will also enjoy a lavish dessert buffet by pastry chef Karen Hodsdon with items like: Bread Pudding; Assortment of Cheesecakes; Butterscotch Pudding; Assorted Cookies; and, Chocolate Parfait.
40 Edwin H Land Blvd.
From 11am-4:00pm, ($50 per person)
Restaurant dante will feature a 3-course prix fixe menu featuring closely guarded family recipes passed down to Chef Dante by his Nonna. The menu includes classics like: Pizza Chiena, Agnello (lamb prepared a variety of ways), and Pastiera (Neapolitan Easter pie). Restaurant dante will also offer a menu of Special Easter Cocktails.
Fleming’s Prime Steakhouse & Wine Bar
217 Stuart Street,
Easter Sunday Brunch: 11:30am-3:00pm, ($29.95 per person)
Fleming’s has a special brunch menu and their regular menu will also be available throughout the day and evening, (until 9pm). Fleming’s Easter Sunday Brunch menu includes your choice of one item from each of the three courses:
Fresh Fruit Salad
Filet Benedict on buttermilk biscuits with hash brown potatoes and green beans
Berry Stuffed French Toast with Turkey Sage Sausage
Beef Tenderloin and Vegetable Frittata with hash brown potatoes and green beans
Lump Crab, Asparagus, and Swiss Cheese Frittata with hash brown potatoes and green beans
Smoked Pork Chop with hash brown potatoes and green beans
Walnut Turtle Pie
Stanhope Grille at The Back Bay Hotel
350 Stuart Street
Easter Weekend Chef’s Tasting Menu - Saturday & Sunday: 5:30pm – 10:00pm
Executive Chef Raymond Southern has expertly created an exclusive Chef’s Tasting Menu available for dinner on Easter weekend only. Chef Southern’s five-plus-course tasting menu will be served as follows:
easter egg amuse: savory trio of cooked egg treats
roasted baby red romaine salad: micro beet tops, extra virgin olive oil and aged balsamic,
tempura goat cheese
halibut cheeks: poached in tomato, rosemary and garlic laced olive oil, minted fava mash, spring pea shoots, and young purple carrot jus
granita: spring white peach “bellini” style
iron pan roasted lamb saddle: petit sirah pan sauce, grape tomato and garlic jam, braised easter egg radish, parsnip soufflé
spring harvest raspberry bread pudding: lemon curd custard cream, berry muscat compote
chocolate egg: aroa fine chocolates, boston