Saybrook Point is celebrating Easter with a traditional holiday feast plus contemporary fare at its award-winning casual fine dining restaurant Fresh Salt on Sunday, March 27. Fresh Salt was recently awarded Best-Upscale Restaurant in Connecticut by the Connecticut Restaurant Association’s Reader Poll, and Best Hotel Dining/Sunday Brunch by the Expert’s Panel of Connecticut Magazine. In addition, the property is offering overnight accommodations at its historic main Inn and luxury guesthouses; holiday package rates start at $479; guests will enjoy exquisite overnight accommodations on Saturday, March 26 including a $20 food and beverage credit for the lounge at Fresh Salt, plus Easter Brunch for two on Sunday, March 27. To book the Easter Brunch Getaway Package at Saybrook Point, please call 860.395.2000.
The Easter holiday buffet feast at Saybrook Point features house-made breakfast pastries, Belgian Waffles, Crab-Eggs Benedict breakfast meats, attended omelet station, seafood station with shrimp and assorted smoked seafood. The Spring Salad Table offers five items including fresh Liuzzi Mozzarella, Panzanella Salad, and classic Caesar. Carving Station includes Leg of Lamb, Prime Rib, and honey-glazed Ham. The Pasta Station features Tortellini Alfredo and Pennette with Broccoli Rabe, yellow squash and marinara sauce. Hot entrees round out the offering with Fresh Salmon Fillet topped with Citrus Butter; Chicken Roulade, Kielbasa with Pierogi, Seafood Paella, Vegetarian Eggplant Lasagna and accompaniments.
Dessert-lovers will fall in love with the pastry chef’s offering of over 25 items from our bake shop. Favorites include: Caramel Apple Bread Pudding; Pineapple Upside-down Cake; Baklava; Rice Pudding and Chocolate Mousse Cups.
Seating for the Easter holiday buffet at Saybrook Point begins at 10:00 am and ends at 4:00 pm.. Reservations are advised as this is a perennial favorite for New Englanders. Call the direct reservations line at 860.339-1318. The cost is $49.95 for adults, $24.95 children ages 5 – 12.