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DTSTART;TZID=America/New_York:20260405T080000
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UID:10031367-1775376000-1775397600@raleighmag.com
SUMMARY:Easter Brunch
DESCRIPTION:On Sunday\, April 5th\, from 8 am to 2 pm\, Peck & Plume will host a special Easter Brunch. Join us for a lavish brunch buffet featuring dual carving stations\, a full breakfast and lunch spread\, a kids buffet\, and an indulgent dessert display. Our Easter buffet is $69 per adult and $29 per child. \nCarving Station\nHoney and Brown Sugar Glazed Ham with cranberry sauce | GF\, DF\nHerb Marinated Lamb Shoulder with mint yogurt sauce | GF \nDisplay\nFresh Fruit | GF\, DF\, VG\nCheese Board with assorted pickles\, jam\, mustard\, grilled sourdough\, and crackers\nBeet Pickled Deviled Eggs | GF\, V\, NF\nMixed Local Lettuces with carrot\, radish\, cucumber\, pepita\, and sherry vinaigrette | GF\, DF\, VG\, NF\nRoasted Butternut Squash Salad with golden raisins\, arugula\, goat cheese\, and crispy chickpea | GF\, V\, NF \nBreakfast Station\nScrambled Eggs | GF\, DF\, NF\nBacon | GF\, DF\, NF\nBreakfast Sausage | GF\, DF\, NF\nBreakfast Potatoes with caramelized onion | GF\, DF\, NF\, VG\nWaffles with syrup and whipped butter | NF \nLunch Station\nGrilled Asparagus with scallion vinaigrette and pomegranate | GF\, DF\, NF\, VG\nRoasted Chicken with confit marble potatoes and natural jus | GF\, DF\, NF\nSeared Salmon with Parmesan Risotto and Basil Beurre Blanc | GF\, NF\nRoasted Root Vegetables with celery root\, squash\, sweet potato\, and parsley gremolata | GF\, DF\, NF\, VG
URL:https://raleighmag.com/event/easter-brunch/
LOCATION:Peck & Plume\, 301 S Academy St\, Cary\, 27511\, United States
CATEGORIES:Food & Wine
ATTACH;FMTTYPE=image/jpeg:https://raleighmag.com/wp-content/uploads/2026/03/Mayton_Easter.jpg
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