$95 per adult, $45 per child ages 6-12. Easter Sunday Brunch. April 21, 2019. 10:30 a.m. – 3:00 p.m.
T. Cook's Easter brunch buffet features items hand-selected by Chef Alex Robinson. The chilled seafood display offers signature items including: Baja prawns, snow crab claws, chilled oysters, cocktail sauce and mignonette. The composed spring salads celebrate fresh, local ingredients. Chef has chosen a variety of sliced fresh fruits and berries, along with an artisanal cheese display, highlighted by seasonal accompaniments
black forbidden rice | spanish chorizo | maine lobster | calamari | jumbo shrimp | saffron aioli