Celebrate the Easter Holiday this spring with brunch in Herons. This special buffet features savory display stations and entrees of chilled English pea soup, carved loin of lamb, and roasted chicken created by James Beard Semifinalist, Executive Chef Steven Greene. In addition to an array of desserts created by Pastry Chef Jonathan Fisher, our Easter Garden will be filled with bon-bons, chocolate bunnies, strawberry carrots, and other delights. Full menu available here.
Brunch is $85 per person and $25 per child with reservations available from 11am-4pm. Please speak with our Reservations Department at 919.447.4050 to reserve your table. We kindly ask that all cancellations be made 72 hours in advance.