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Join us for Easter Brunch
Celebrate Easter Sunday in grand coastal style at Ocean Edge Resort & Golf Club. Gather with family and friends for an elegant spring buffet featuring seasonal favorites, a Cape Cod raw bar, chef-attended stations, and our beloved Build-Your-Own Mimosa Bar — all set against the historic charm of The Mansion.
$135 per adult | $30 per child (ages 5–12)
Build-Your-Own Mimosa Bar included in adult price
Reserve early — this holiday tradition fills quickly.
Before placing your order, please inform your server if anyone in your party has a food allergy.
EASTER BRUNCH MENU
Sunday, April 5, 2026
10:30am—First Seating | 1:30pm—Second Seating
Build-Your-Own Mimosa Bar
Included with your brunch experience:
Bubbles
Ocean Edge Sparkling Brut Champagne
Fresh Juices
Orange • Pineapple • Mango • Cranberry • Pomegranate
Garnishes
Raspberries • Strawberries • Pomegranate Seeds • Orange Slices
Breakfast Sweets & Morning Favorites
Assorted breakfast breads, muffins, and pastries
Served with whipped butter, honey, jams & jelly
Warm cinnamon rolls
with Vermont maple glaze
Fresh fruit display
featuring cantaloupe, honeydew, pineapple, watermelon, and fresh berries
Smoked Seafood & Raw Bar
Smoked Seafood Display
Smoked salmon • Smoked scallops • Smoked mussels
Sliced tomato • Pickled red onion • Capers • Hard boiled egg
Assortment of bagels with plain & chive whipped cream cheese
Cape Cod Raw Bar
Brewster oysters • Shrimp cocktail • Shrimp ceviche • Poached lobster
Gingered mignonette • Cocktail sauce • Lemon • Horseradish
Breakfast Entrées & Chef Stations
Applewood smoked bacon
Grilled chicken & apple sausage
Thyme roasted fingerling potatoes with sweet onions
Lemon-scented buttermilk pancakes
Strawberries • Blueberry compote • Whipped cream • Vermont maple syrup
Quiche Lorraine
Smoked bacon • Shallots • Gruyère
Lobster quiche
Asparagus • Roasted red pepper • Tarragon • Fontina
Omelet & Egg Station
Cage-free eggs prepared to order with:
Onion • Mushroom • Bell peppers • Tomatoes • Spinach • Bacon • Ham • Sausage • Sharp cheddar • Pico de gallo
Spring Garden & Spreads
Seasonal Baby Lettuces & Garden Display
Cucumber • Cherry tomatoes • Bell peppers • Broccoli • Sweet onion • Radish • Avocado
Sunflower seeds • Pomegranate seeds • Toasted walnuts • Sun-dried cranberries
Dressings:
Lemon herb vinaigrette • Creamy Caesar • Maple balsamic vinaigrette • Strawberry champagne vinaigrette
Spreads & Dippers:
Hummus • Roasted red pepper hummus • Pesto hummus • Warm pita
Brunch Entrées
New England clam chowder with Westminster crackers
Roasted garlic asparagus
Maple glazed baby carrots
Sour cream & chive mashed potatoes
Herb roasted cod loin with roasted tomato ragout
Spring vegetable tortellini pasta primavera
Fresh basil • Garlic olive oil
The Carving Station
Maple bourbon glazed ham
Whole grain mustard • Assorted rolls
Oven roasted salmon
Lemon dill crème
Rosemary roasted prime rib of beef
Au jus • Horseradish cream • Assorted rolls
Dessert Station
A sweet finale featuring:
Assorted miniature confections
Petite fours • Truffles • Macaroons
Strawberry cheesecake
Strawberry shortcake with fresh whipped cream
Mixed berry tartlets