EASTER Champagne BRUNCH at 1878 on the Lake

Celebrate Easter Brunch at 1878 on the Lake

Join us at Lake Lawn Resort this Easter for our annual Easter Egg Hunt with three different age groups beginning on Sunday at 9:00 am. In addition, we will offer our Easter Champagne Brunch on Easter Sunday from 9:30 am until 3 pm at 1878 on the Lake. Reservations are required. There will also be complimentary professional family photos in the Illinois Room, available to all guests and brunch patrons.

Book your reservation for March 31 today:

 Brunch Pricing: 

Adults (13+) $64.95++ 

Children 8-12 $27.95++ 

Children 4-7 $14.95++ 

Children 3 and younger are complimentary 

Champagne, Coffee, Juice, Tea, Soft Drinks, and Milk included 

21% gratuity will be added to all tables 8 or larger 

There will be three different age groups for the Easter Egg Hunt: 0-5 years, 6-12 years, and 13 and up. 

Easter Brunch parties of 11 or more may be seated at multiple tables. Parties larger than 14 guests WILL be seated at multiple tables close to each other. All large parties will be seated in the Lake Lawn Room or Geneva Club; 1878 On the Lake and the Delavan Room will be used for small parties only. 

MENU

Salads and Cold Displays 

Lake Lawn House Salad with Mix Field Greens, garden fresh vegetables, shredded cheddar cheese, garlic croutons, candied pecans and assorted dressings ( Ranch, Balsamic, Italian) (V,Veg) 
Farfalle and Pesto salad with cherry tomatoes, ciliegine mozzarella, basil and toasted pine nuts (Veg) 
Mediterranean Tomato and Cucumber salad with crumbled feta, oregano vinaigrette and fresh mint (Veg,GF,) 
Antipasto tower, marinated grilled vegetables, assorted WI cheeses and artisan Salumi with assorted crackers 
Assorted Fresh Fruit Display 
Parfait Bar- Greek and Vanilla yogurt, honey roasted granola, fresh berries (Veg, GF) 
Assorted Freshly Baked Breakfast Danish and Pastries 

Seafood Display (with Ice Carving) 
Shrimp Cocktail, assorted oysters and smoked salmon with Cocktail Sauce, Horseradish, Lemon, caper, shaved red onion and petit bagels (DF, Veg, GF,) 

Omelet and Belgium Waffle Station ( Chef Attended) 

Made to order omelets and farm fresh eggs (GF,DF,Veg) 
House Made Belgium Waffles with vanilla whipped cream, Strawberry preserves and sweet cream butter (Veg) 

Carving Station- (Chef Attended) 

Maple Glazed Spiral Ham (GF,DF) served with warm dinner rolls and whole grain honey mustard cream sauce 

Minted Leg of Lamb with Mint Jus, Mint Jelly (GF,DF)

Roasted Garlic and Herb Crusted Prime Rib (GF,DF) with rosemary jus and horseradish cream sauce 

Entrees 

Scrambled Eggs (GF,DF,Veg) 
Maple Sausage and Applewood Smoked Bacon (GF,DF) 
Lyonnaise Potatoes (GF,DF,Vef,V) 
Chocolate Chip Pancakes with warm WI Maple Syrup (veg) 
Roasted Mushroom and spinach quiche goats cheese (veg) 
Candied Pecan Crusted Salmon sundried tomato and spinach wild rice pilaf (DF,GF,Veg) 
Stout Braised Beef Short Rib with honey roasted baby carrots (DF,GF,) 
Oven Roasted Brussels Sprouts with candied bacon and balsamic reduction(DF,GF) 
Garlic Whipped Yukon Potatoes(GF,Veg) 

Children’s Buffet 
Chicken Tenders 
Mac & Cheese 
Tator Tots 
Mini Corn Dogs 

Desserts 

WI Cream Puffs and Petit Eclairs 
Carrot Cake 
Hot Cross Buns 
Assorted Petit Fours 
Easter Cupcakes, Easter Candy and Easter Bread 
French Silk and Bourbon Pecan Pies