Some reservations remain for special menus at different restaurants in Western Wake for Easter Sunday, but act fast.
Some early tables are available by reservation at Peck & Plume, The Mayton’s restaurant in Downtown Cary. A brunch buffet includes carving stations, a kids buffet and an “indulgent dessert display.” Menu highlights include a honey and brown sugar-glazed ham, herb marinated lamb shoulder, beet-pickled deviled eggs, and traditional breakfast and brunch favorites. $69 per adult and $29 per child.
At Heron’s in Cary, the fine dining restaurant at Umstead Hotel & Spa, Executive Chef and four-time James Beard semifinalist Steven Devereaux Greene is creating a four-course brunch from 10 a.m.-2 p.m. The full $125 per adult and $39 per child ages 2-10, plus taxes and fees, is due at time of reservation by phone: 919-447-4050.
In Cary and Apex, Doherty’s Irish Pub is serving a brunch buffet, $45 per adult and $18 per child 10 or younger. In Holly Springs, they’ll serve a special brunch menu. Reservations recommended.
The Easter brunch at Nightingale Rooftop in Downtown Holly Springs promises “brunch favorites, exclusive cocktails, and a kids menu.” Reservations are open from 10 a.m.-3 p.m. for their indoor dining room and covered outdoor patio. Options for larger groups are available, too.