InterContinental Chicago Springs into Easter Brunch

When: Sunday, April 5th

Where: Intercontinental Chicago (505 N Michigan Ave)

This Easter Sunday, April 5th, guests are invited to celebrate with friends and family at the InterContinental Chicago Magnificent Mile with a delightful spring-inspired buffet. Executive Chef Randy Reed will present a lavish brunch spread, offering an endless array of gourmet specialties for guests of all ages. Set inside the historic downtown Chicago hotel’s gorgeous fifth floor Renaissance Ballroom, Easter Brunch will be served between 11 a.m. and 3 p.m.

Easter brunch at the InterContinental Chicago Magnificent Mile costs $68 per adult and $34 per child, ages five through 12. Brunch for children under five is complimentary.

Samplings of the brunch spread include:

Breakfast Corner
Assortment of pastries including croissants, fruit danish and assorted muffins
Fruit Salad with mint coconut rum infusion
House-Made Granola Parfait with fresh berries and low fat yogurt

Chef’s Action Stations
Farm-fresh made to order omelets
Waffles with berry compote

Seafood Station
Shrimp cocktail, Crab Claws and Green Tip Mussels with mignonette, brandy and cocktail sauces
Salmon Rillete in a shot glass on ice

Garden Favorites
Roasted Root Vegetable Salad with candied pecans and maple gastrique
Wild Mushroom Salad with tomato confit and fresh herbs
Arugula and Watercress Salad with walnuts, figs, parmesan and roasted shallot vinaigrette
Sweet Potato Panzanella Salad with romaine greens, arugula, tomatoes, red onions, cucumber and herb vinaigrette
Cheese and Charcuterie Board with rustic breads and spreads

Hot Foods Display
Spring Pea Soup with crème fraiche
Neuske Bason Quiche Loraine
Warm Beignets with crème anglaise
Hunter Style Chicken with pearl onions, wild mushrooms and medera jus
Wagu Beef Ravioli with caramelized onions and Roquefort sauce
Pan Seared Atlantic Salmon with red onion confit and beurre rouge
Smoked Salmon Eggs Benedict with herb hollandaise
Garlic Mashed Red Skin Potatoes
Medley of Seasonal Vegetables

Carving Table
Brown Sugar and Pepper Rubbed Ribeye with au jus
Herb Crusted Leg of Lamb with olive jus

The Dessert Nook
Chef’s selection of seasonal tarts, cakes and pies including:
Carrot cake, Macaroons, Apple Bread Pudding, Mini Cakes and Tarts

Chef Reed will also prepare a Kid’s Buffet offering Mac and Cheese, Crispy Chicken Fingers, Green Beans, Mini Cheese Burgers, Fruit Salad, Mini Sandwiches, Candy, Cookies and more.

Reservations are recommended and can be made by calling (312) 321-8766.