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What’s on the Menu for Easter Brunch?
Comments () | Published March 30, 2009

McGinty’s Public House
Expect a visit from the Easter Bunny at this Silver Spring bar and restaurant. He’ll be hopping around from noon to 3. There’ll be both fixed-price and à la carte options.

Morrison-Clark Restaurant
A three-course set menu will be served at this historic Southern-accented dining room. To start, there’s cauliflower soup; Caesar salad; or house-made pecan-cranberry granola. Entrées include mushroom frittata; grilled pork chop; French toast; and pan-seared salmon. Desserts are a choice of blueberry clafoutis; lemon profiteroles; spiced apple tart; or a duo of sorbets. $45 for adults with Champagne, $40 without it; $20 for ages 11 and under. Brunch is served from 11:30 to 3:30.

Mrs. K's Tollhouse Restaurant
Easter brunch at this historic Silver Spring restaurant includes smoked salmon; herb-roasted lamb; and shrimp, scallops, and crab served in Champagne-cream sauce over linguine. The restaurant will hold Easter egg hunts 30 minutes before each seating. $55 per person; $20 for children 12 and under. The egg hunts are an additional $10 per family. Seatings are at 11, 1, and 3:30

This whimsical downtown DC dining room will offer its regular Sunday brunch menu—with dishes such as French toast and blueberry pancakes—along with a few Easter specials such as lamb and eggs; smoked-salmon quiche; and a duck-confit crepe. Bloody Marys and mimosas are discounted to $3; main courses are $9 to $18. Brunch is from 11 to 3.

Normandie Farm
A Champagne brunch and dinner are both on offer at this bucolic Potomac restaurant. Brunch includes unlimited Champagne, cider, juice, soda, or milk. The buffet will have an omelet bar, made-to-order pancakes and waffles, quiche, roast turkey breast, lamb tarragon, and more. $35 for adults; $15 for children under 12.
Dinner features appetizers such as French onion soup; shrimp cocktail; lobster bisque; veal/Italian-sausage pâté; crabmeat cocktail; and asparagus vinaigrette. Entrée choices include roast leg of lamb; duck; filet mignon; grilled salmon; roast chicken breast; rockfish stuffed with crabmeat; and vegetarian lasagna. Main courses range from $24 to $38.50. Dinner is served from 4 to 8.

Occidental Grill & Seafood
Brunch standards like cinnamon French toast and eggs Benedict will be on the menu, along with dishes like a crab-and-asparagus frittata; spinach-and-mushroom quiche; and grilled petite filet mignon with eggs. The regular lunch menu will also be served. Main courses are $10 to $21. Brunch will be served from 11:30 to 5.

Old Angler’s Inn
This Potomac restaurant will serve a three-course brunch that includes such appetizers as lobster bisque; Caesar salad; oysters; and pâté. Among the main courses are Chesapeake rockfish; roast leg of lamb; asparagus-and-fines-herbes omelet; and Châteaubriand. A trio of desserts will be wind things down. $48 per person. Brunch is served from 11 to 6.

The Oval Room
A three-course fixed-price menu will be served at this elegant modern-American dining room. Appetizers include white asparagus soup with pickled shallots; pastrami-cured kampachi; foie gras terrine; and goat-cheese custard with kumquats and fennel pollen. The main course is a choice of spring-pea-and-morel risotto; striped bass with anise and almonds; halibut with razor clams and ginger; and beef sirloin with soy caramel. For dessert, there's toasted-coconut cream tart; chocolate/beet savarin with bleu-cheese ice cream; hazelnut dacquoise with salted-caramel ice cream; and rum-braised pineapple with mojito sorbet. $45 per person. Brunch will be served from 11 to 3.

Petits Plats
This quaint Woodley Park French restaurant will offer a three-course menu that includes such starters as New England clam chowder; smoked salmon; salade niçoise; and baked mussels. Main courses include salmon with bell peppers; hanger steak with French fries; pan-seared branzino; steamed mussels; and leg of lamb. There will be assorted miniature sweets for desserts. $42 per person. The three-course menu is served from 11 to 9 (the regular brunch menu is available until 3).

Pinzimini at the Westin Arlington Gateway
An à la carte menu starts with oatmeal soufflé; Peroni-beer-and-Pecorino soup; and Taleggio-cheese fritters. Entrées include omelets; pancakes; grilled salmon; grilled New York strip steak; eggs Benedict; and roast leg of lamb. There will be a selection of desserts. Entrée prices range from $12 to $20. Brunch is served from 10 to 4.


The Hotel Monaco’s in-house brasserie will take advantage of its wood-burning spit by roasting a lamb this Easter. The regular brunch menu (main courses range from $12 to $26) will run from 9 to 3. The lamb should be ready by noon.

This airy new Bethesda restaurant is offering a four-course fixed-price brunch. The menu includes cider-doughnut holes with hot apple cider; asparagus-and-crab salad; glazed ham; and rotisserie prime rib with fried eggs and home fries. For dessert, there's a chocolate buffet. $38 per person. Brunch is served from 11 to 3:30. 

Restaurant 3
During Easter week, this Clarendon restaurant will make its own version of the sugary chick-shaped marshmallows known as Peeps. On Easter Sunday, a brunch buffet will include smoked bacon; Asiago grits; muffins; and French toast. A carving station will hold honey-glazed ham; Dijon-crusted leg of lamb; and slow-roasted prime rib. Brunch is $24 per adult; $12 per child. Brunch is served from noon to 3.

Rocklands Barbeque & Grilling Company
This barbecue outfit—with locations in DC, Alexandria, Arlington, and Rockville—is offering a range of Easter meats: grilled boneless leg of lamb ($14.99 per pound), whole-smoked ham ($3.99 per pound), grilled beef tenderloin ($25.99 per pound), and grilled salmon ($14.99 per pound). To go with the meats, there are sauces such as horseradish cream, mint sauce, and whiskey-mustard sauce as well as sides such as roasted potatoes, candied baby carrots, steamed asparagus, and deviled eggs. Desserts include lemon squares and coconut cake. Store hours are from 11 to 9.


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Posted at 12:00 AM/ET, 03/30/2009 RSS | Print | Permalink | Comments () | Articles