Easter Brunch 2017 at The Edgewater
We are fully committed in The Grand Ballroom and The Statehouse for Easter Brunch, and will no longer be taking reservations. We do have availability for dinner in The Statehouse (5-8pm), and Augie’s Tavern will be open for regular hours (2 pm- 12 am). Mother’s Day Brunch reservations will open April 24 – 608.535.8167 or firstname.lastname@example.org
Hop on over to The Edgewater for Easter Brunch!
Executive Chef Joe Heppe and team will be serving brunch at The Edgewater, Sunday, April 16, from 10 am to 3 pm. Reservations are required.
The Grand Ballroom
Guests will be treated to assorted Madison Sourdough breakfast pastries and made-to-order buttermilk waffles, eggs and omelets. A country ham quiche featuring local mushrooms, roasted tomatoes and basil will also be available in addition to Neuske’s Applewood smoked bacon and chicken sausage. A sampling of salads showcase curry chicken and golden raisins, oven roasted beets, couscous or simple greens while other vegetable options include brown butter and thyme baby carrots with caramelized Cipollini onions and creamed Tuscan kale and spinach. Ham, Applewood smoked and sherry wine glazed salmon and prime rib carving stations will be on display along with poached shrimp cocktail. And to satisfy your sweet-tooth, you’ll experience a decadent dessert station of Madison-made pies, Easter cupcakes and cookies and of course, carrot cake with white chocolate cream cheese frosting.
Have some family fun with a special pint-sized buffet for the little ones, Easter candy station, spring-themed crafts and Easter egg decorating. Take photos with the Easter Bunny for $10 and remember the event for years to come.
$52 per person/$19 children 5 – 12 years old/Children under 5 complimentary
+ tax and 20% service charge, includes all non-alcoholic beverages
In The Statehouse, Chef Heppe is featuring a four course prix fixe menu starting with favorites from Madison Sourdough and fresh fruit. The second course includes a choice of Poached Jumbo Prawn, Fresh Burrata Cheese, Saffron Baked Farm Eggs or Brandied Porcini Mushroom Soup with goat cheese crème fraiche, brioche and chervil. Guests will choose from Stella’s Cinnamon Brioche French Toast, Skunna Bay Salmon, Glazed Country Ham or Slow Roasted Prime Rib for the third course. Sweet (Tcho Dark Chocolate Pave) and savory (Wisconsin Cheese Selection) make up the choices for the fourth course.
$48 per person
+ tax and gratuity, includes all non-alcoholic beverages
For reservations, call: 608.535.8167