Easter Holiday Buffet

The Top of the Hay will offer an Easter holiday buffet. Brunch will feature a classic Easter buffet curated by Executive Chef Nicholas Legret, including seasonal delicacies and a carving station.  One can choose from a variety of starters and salads, as well as seasonal and local specials such as Rock Creek beef tenderloin, wild mushroom stuffed pork loin, Maryland jumbo lump crab cakes, Shenandoah lamb loin medallions, roasted Japanese eggplant salad, romanesco & chickpea salad, marinated seared strip bass. For a sweet finish, enjoy a dessert buffet with confections prepared by Pastry Chef Elenor Apolonio-Frantz. Standouts include the citrus madeleines, black forrest cake, pistachio financier & raspberry crémeux, chocolate banana shooters, hazelnut praline cake pops, and many more. Furthermore, to complement the Easter brunch culinary experience, Tom Vogt, who the great Lena Horne called her “favorite pianist in Washington,” will enrich the afternoon with a variety of music, while taking requests as well. Brunch is priced at $130 per person, which includes a glass of Taittinger upon arrival, and $60 per child aged 12 years and younger. Seatings available between 11:00 a.m. and 3:00 p.m. For reservations or additional information, please call 202.638.6600 or click here.