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Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or saxelrod@mainetoday.com On Twitter: @susansaxelrod

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Posted: March 21, 2016

Dining Guide: 13 Maine restaurants for Easter Brunch

Regardless of the weather, chefs will celebrate the holiday with menus full of spring flavors.

Written by: Susan Axelrod
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Shutterstock photo

Academe at the Kennebunk Inn

45 Main St., Kennebunk | 207-985-3351 | kennebunkinn.com | $36.95 adults/$14.95 kids under 12/kids under 5 eat free
Academe’s Easter brunch has been a local tradition for more than a decade. Chefs Shanna and Brian O’Hea offer their buffet menu at two seatings: 10 a.m. and noon; the spread features a carving station with leg of lamb and Virginia ham, omelet station, a variety of salads, smoked salmon, fresh fruit, breads and muffins, and Shanna’s homemade desserts.

Brunswick Hotel & Tavern

4 Noble St., Brunswick | 207-837-6565 | thebrunswickhotelandtavern.com | Entrees $23-$38
Chef David Pendexter’s Easter brunch menu is served from 11 a.m. to 8 p.m. The prix-fixe menu includes an appetizer and dessert with your choice of entree, which range from a lobster omelet with brie and chives or vegetable quiche, to spring mushroom and vegetable risotto or rack of lamb with plum sauce and mint gastrique.

Congress Squared at the Westin Portland Harborview

4 Noble St., Brunswick | 207-517-8831 | congressssquared.com | Entrees $14-$20
An a la carte Easter brunch menu is offered from 10 a.m. to 3 p.m. Starters include warm sticky buns with flaxseed and molasses, and smoked salmon croquettes with frisee, dill and lemon vinaigrette. Among the entrees: ricotta and lemon pancakes with blueberry compote and whipped mascarpone; fried oyster benedict; duck confit salad and steak and eggs.

Eve’s at the Garden, Portland Harbor Hotel

468 Fore St., Portland | 207-775-9090 | portlandharborhotel.com | $38 adults/$17 kids 5-12/kids 4 and under eat free
For something different this year, Eve’s will offer a “Grand Brunch Buffet” from 11 a.m. to 6 p.m. The feast includes an omelet station, Belgian waffle bar, carving station with herb-crusted leg of lamb and honey-cardamom glazed ham, salads and sides, and for dessert, a chocolate fountain.

Hartstone Inn

41 Elm St., Camden | 207-236-4259 | hartstoneinn.com | $25 per person
Chef Michael Salmon’s Easter Brunch menu starts with a honey almond cake and finishes with your choice of chocolate ganache tart or glazed Meyer lemon pound cake. In between are a choice of three entrees: Maine crab eggs Benedict; caramelized onion, mushroom and goat cheese frittata; and cast iron-baked blueberry-raspberry pancakes. Seatings begin at 11 a.m.

Jonathan’s

92 Bourne Lane, Ogunquit | 207-646-4777 | jonathansogunquit.com | $22.50 adults/$9.99 kids under 12/$5.99 kids under 5.
Jonathan’s offers an Easter Gospel Brunch featuring the Funky Divas of Gospel from 9 a.m. to noon. The buffet menu includes a Belgian waffle station, blueberry and cream cheese-stuffed French toast, eggs Benedict, peel and eat shrimp, an omelet station, a carving station with citrus and pineapple glazed baked ham and roast leg of lamb with mint chimichurri, and more.

Liquid Riot

250 Commercial St., Portland | 207-221-8889 | liquidriot.com | Menu prices $4 – $11
For a more casual, beer-centric Easter Sunday, spend it at this brewery/distillery/beer hall, which opens at noon with the release of “Zombie Bunny,” a spring bock, strong blond lager. The small plates menu includes a housemade pretzel with hop mustard and beer cheese, sumac-dusted grilled broccoli and a lamb burger with feta-yogurt sauce.

Natalie’s at the Camden Harbour Inn

83 Bay St., Camden | 207-236-7008 | nataliesrestaurant.com | $37 adults/$20 kids under 12
Chefs Chris Long and Shelby Stevens are offering a brunch buffet with “eggs your way,” thyme-rubbed pork loin with grilled onion relish, ponzu broiled cod with radish and citrus, and a raw bar among the selections. Desserts include chocolate financier with coconut cream and orange-caramel sticky buns.

Sea Glass at Inn by the Sea

40 Bowery Beach Rd., Cap Elizabeth | 207-799-3134 | innbythesea.com | $68 adults/$25 kids under 12 / Kids under 4 free
Brunch at Sea Glass, offered on Easter Sunday from 10:30 a.m. to 3 p.m., comes with an ocean view. The buffet menu includes chilled shrimp and Jonah crab, classic eggs Benedict, pan roasted Faroe Island salmon, a carving station with steak and ham and assorted desserts.

Tao Yuan

22 Pleasant St., Brunswick | 207-725-9002 | tao-yuan.me | $48 per person
From 11:30 a.m. to 2:30 p.m., James Beard Award nominee chef Cara Stadler and her mother Ceceile will serve a prix fixe brunch. Menu TBD

TIQA

327 Commercial St., Portland | 207-808-8840 | tiqapm.com
Mediterranean flavors influence the a la carte Easter brunch menu, served from 10 a.m. to 5 p.m. You’ll find Moroccan Benedict with braised Moroccan-style beef and harissa hollandaise, rack of lamb, and katayef – a pancake with cinnamon and honey cream cheese filling, orange blossom syrup and fresh fruit.

Twenty Milk Street at the Portland Regency Hotel

20 Milk St., Portland | 207-774-4200 | theregency.com | $34.95 adults/$15.95 kids 12 and under
Served from 10 a.m. to 2 p.m., the Easter buffet includes scrambled eggs, bacon and sausage, breakfast pastries, a “grand salad bar,” carving station with ham and roast leg of lamb, shrimp scampi, chicken marsala, made-to-order Belgian waffles, fruit and desserts.

The Velveteen Habit

37 Ogunquit Rd., Cape Neddick | 207-216-9884 | thevelveteenhabit.com | Entrees $9 – $19
Easter brunch at this storied farmhouse restaurant is served from 10:30 a.m. to 2 p.m., with an a la carte menu that includes steak and eggs, peekytoe crab Benedict, cheeses, charcuterie, and for dessert, carrot cake with brown butter cream cheese frosting.

 

 

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