Celebrate Easter with family and friends at The Chattanoogan hotel. The hotel is hosting an elaborate Easter Champagne Brunch that will be served in The Chattanoogan Ballroom from 10 a.m. – 3 p.m. on Easter Sunday, March 27. The price is $38.95 for adults, $19.95 for children who are six to 12, and complimentary for little ones who are five and younger. Reservations are required and may be made by calling (423) 424-3700 or online at http://www.broadstreetgrille.com. Complimentary valet parking is provided.
Executive Chef Adam Roe and his talented culinary team will be preparing an incredible brunch, which includes unlimited champagne and a wide assortment of breakfast fare, seafood, entrées, salads, sides and desserts. Seafood options include smoked salmon, smoked trout, boiled shrimp, and clam and chorizo salad. Featured breakfast items are poached eggs with country ham and Hollandaise on cornbread crostini; scrambled eggs; hash brown casserole; smoked bacon; sausage links; omelet station; southern buttermilk biscuits with sausage gravy; and a Belgian Waffle station.
Salad selections include classic caesar; nicoise salad with seared ahi tuna; spring vegetable crudités; cobb salad; and domestic cheeseboard with preserves, crackers and flatbreads.
Pineapple and rum glazed ham and horseradish and garlic crusted beef tenderloin will be carved to order at the chef’s action station.
Delicious entrées and sides include lemon and herb rotisserie chicken; spicy salmon cioppino with grilled baguette; short rib tortellacci; roasted potato medley; and spring baby vegetable medley.
Chef Alyssa will be preparing an incredible assortment of delectable desserts including an assortment of yeast and cake donuts; donut holes; macaroons; carrot cake; pineapple coconut upside down cake; lemon blueberry cheesecake; and chocolate raspberry mousse tart.
For more information about The Chattanoogan or reservations, call (423) 756-3400, toll free (877) 756-1684, or visit the hotel’s Website at www.chattanooganhotel.com.