Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food and drink events. I hope everyone dines out safely, tips well and are nice to their servers.
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1) In the Back Bay, Abe & Louie’s will be dishing out five specials on Easter Sunday. To start, there’s deviled eggs with caviar and smoked salmon ($36), as well as a warm goat cheese tart with leeks, herbs and frisée ($21). For entrees, there’s braised lamb shank with whipped potatoes, spring vegetables and rosemary jus ($58), and roasted halibut with English peas, baby carrots and lemon butter ($55). The dessert feature is carrot cake roulade with cream cheese filling and roasted nuts ($17). The specialty cocktails ($17) are Violet Fields with Grey Goose, dry curaçao, violet liqueur, Fever Tree sparkling lemon and mint, as well as Basil & Berry Bloom with Tres Generaciones reposado, strawberry, basil, agave, Szechuan pepper and elderflower. For Reservations, please call (617) 536-6300. 

In Wayland, the Coach Grill will dish out a collection of specials on Easter Sunday. The starter features are spring pea soup with Nueske’s bacon lardons ($14), as well as the Coach salad with petite lettuce, cherry tomatoes, candied pecans, goat cheese and filo ($16). Bring your appetite for the main courses: glazed ham with whipped potatoes and baby carrots ($38); lobster risotto with asparagus and parmesan ($45); and crab-stuffed sole with lobster cream sauce and spring peas ($50). For a sweet ending, there is a carrot cake with walnuts and cream cheese frosting ($15) and to sip ($17), the Spring Aviation with gin, maraschino, crème de violette and lemon, as well as a Strawberry Lemon Drop with vodka, triple sec and a sugared rim. For Reservations, please call (508) 358-5900. 

2) This Easter, Eddie Merlot’s is inviting guests to gather around the table for an Easter Brunch Buffet on Sunday, April 5. From 10 a.m. to 2 p.m., diners can enjoy a spread of chef-curated favorites, chilled seafood and decadent desserts, making it an ideal way to celebrate with friends and family.

Priced at $79 per adult and $24 for children ages 10 and younger, the holiday buffet features a variety of traditional brunch selections alongside steakhouse specialties, including:
Breakfast Station: Eggs Benedict, Pearl Belgian waffles and French toast
Seafood Station: Shrimp cocktail and oysters on the half shell
Hot Station: Macaroni with five-cheese sauce, lemon chicken and roasted salmon with butter and lemon
Carving Station: Filet mignon tenderloin, grilled lamb rack and carved ham
Desserts: Miniature carrot cakes, miniature red velvet cakes, a banana Foster station and chocolate-covered strawberries
Guests can also explore a fresh salad bar, a made-to-order omelet station and a variety of beverages, .

Dinner service will resume at 4 p.m., with the full Eddie Merlot’s dinner menu available through close.