From Buxton Hall Barbecue:
Bluesy Boozy Buxton Easter Brunch – with live blues music on top of the bar from Scottie Parker
Sunday, March 27, 11:30 a.m. – 3 p.m.
Chef and pit master Elliott Moss along with sous chefs Sarah Cousler, Dan Silo, pastry chef Ashley Capps and their team of talented cooks and bakers have put together a Southern Easter brunch, taking cues from their own family traditions. All breads and pastries for this special menu will be hand made from scratch from pastry chef Ashley Capps and her Buxton Bakery team. This will be the first brunch service at Buxton Hall, but might not be the last.
A La Carte
- Two-Handed Fried Chicken Biscuit
- Elliott’s SC Burgers with gooey pimento cheese
- Hash & Grits
- Fried House Bologna, Egg, and Cheese Sandwich on homemade “bunny bread”
- Easter Quiche (Elliott’s Mom’s recipe) – super tall with a rich & flaky crust and vegetarian ingredients
- Biscuits & Sagey Sausage Gravy
- Smoked Fried Catfish & Grits
- BBQ Chicken served with hushpuppy casserole
- Buxton Whole-Hog BBQ Sandwich
For the table:
- Fruit-filled Buxton Bakery Pop Tarts
- Hash Brown Casserole
- Warm brioche Hot Cross Buns with brandy soaked apricots, raisins, and cherries
- Little Ham & Swiss Rolls topped & baked with mustard poppy glaze
- Cheese Plate with local Chocolate Lab cheese, house-smoked pimento and goat cheese
- Bread & Hush Puppies served with house-cured honey butter & tartar sauce
- Warm Smoked Brussel & Green Bean Salad with avocado, goat cheese, pecan, and whole hog drip
- Mac & Cheese cooked under the pig
For more information visit buxtonhall.com
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