City Tap House is celebrating its first Easter Sunday in Fort Point by dishing out an extravagant brunch buffet fit for the whole family.
For carving stations, there is brown sugar glazed ham with pineapple and cloves and a salmon en croute topped with a lemon caper butter sauce. Carb-lovers will have options of biscuits and gravy, cinnamon French toast with almonds and elderflower strawberries and blueberry pancakes with star anise compote. Quiches come twofold with a Lorraine version featuring melted onions, bacon, gruyere cheese and chives and a roasted vegetable one with sweet corn, oven roasted potatoes, kale and goat cheese. For eggs, scramble gets an upgrade with chives and diners also have their pick of sides including Maplewood smoked bacon, chicken apple sausage links, sweet potato hash as well as skillet potatoes and onions. Other brunch staples are granola with vanilla yogurt and berries, lox and bagels that can be customized with smoked salmon, hard boiled eggs, tomatoes, red onions, capers and whipped chive cream cheese as well as pastries like Danishes, muffins, biscuits, pan au chocolate, croissants and doughnuts. Additional stations include a mezze spread with Israeli hummus, whipped ricotta, baba ganoush and tzatziki and salads like a kale and quinoa Waldorf salad, a classic Caesar topped with crispy shallots and parmesan and an ambrosia salad with mandarin, pineapple, maraschino cherries, marshmallows and nutmeg. Rounding out the brunch offerings are corn and crab hushpuppies, crab salad sliders and chicken salad sliders.
And because no Easter is complete without something sweet, there will be a candy display with everyone’s favorite treats.
Two seatings: 11:00am & 1:30pm. $45 per adult; $15 per child (10-and-under). Prices include tea, coffee and soft drinks.
