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Enjoy Easter Brunch at Emeril’s New Orleans Restaurants

Emeril’s Restaurant, Emeril’s Delmonico, and NOLA Restaurant will each be serving unique brunch and cocktail specials on April 20, Easter Sunday. The restaurants will be serving the special menus for brunch, 11 a.m.–3 p.m. Reservations are recommended.

Enjoy Easter Brunch at Emeril’s New Orleans Restaurants

Restaurants offering cuisine and cocktail specials, extended hours

NEW ORLEANS (March 25, 2014) – Emeril’s Restaurant, Emeril’s Delmonico, and NOLA Restaurant will each be serving unique brunch and cocktail specials on April 20, Easter Sunday. The restaurants will be serving the special menus for brunch, 11 a.m.–3 p.m. Reservations are recommended.

A few of the Easter brunch specials include:

Emeril’s is offering fresh strawberry and peach bellinis, in addition to a charred local kale salad with pickled chilis, blue crab and boiled peanuts, watermelon radish, parmesan, crisp sweet onion, and a citrus-buttermilk dressing; a Gulf shrimp frittata with chorizo, brabant potatoes, roasted peppers, smoked tomato salsa, queso fresco and an arugula-coriander salad; and a Mississippi blueberry posset with a pistachio tuile. View the full menu.                                                                                     

NOLA Restaurant will be serving smoked beef tips with a Tchoupitoulas sauce, green onions and cheddar cheese biscuit; Maine lobster eggs benedict with jalapeno cornbread, a poached egg, sweet chipotle glazed bacon and grilled corn hollandaise; and hummingbird profiteroles with banana-pecan ice cream, cinnamon pate a choux, and a pineapple compote. View the full menu.

Emeril’s Delmonico is offering Louisiana crawfish gnocchi with house made andouille, mushrooms, sweet corn, grape tomatoes, and a crab boil butter; veal grillades with tomatoes, sweet peppers, roasted poblano and cheddar grits; and a strawberries and cream bread pudding with house made strawberry sorbet, vanilla anglaise and a strawberry compote. View the full Easter menu.

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