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  • Join us on Sunday, April 21st for the Easter Sunday Grand Brunch Buffet at the Tidewater Inn.
  • We will be taking reservations on the hour between 11:00am to 3:00pm. For reservations, contact 410.822.4034.
  • SOUPS & SALADS
  • Cream of Asparagus
  • Chesapeake Gumbo
  • Red Acres Crunch Salad
  • Fresh Berries, Cashews, Bay Bleu Cheese with A Raspberry Vinaigrette
  • Baby Bibb Wedge Salad
  • Applewood Bacon, Crumbled Gorgonzola, Tomatoes, Hard Boiled Egg, Tidewater Ranch Dressing
  • Marinated Mushrooms and Asparagus Salad with Leeks and Spring Vegetables
  • ACCOMPANIMENTS
  • Charcuterie
  • Assorted Hard Meats, Prosciutto, Three Bean Salad, Caper Berries, Olives, Cornichons and Crostini served with Coarse Mustard, Local Honey, Lingonberry Jam and Assorted Artisanal Crackers
  • Blackened Tuna with Daikon Slaw and Accompaniments
  • Colossal Pickled Shrimp Cocktail with a Tropical Dipping Sauce
  • Local and International Cheese Display
  • Accompanied with Infused Honey, Dried Fruit, Assorted Toasted Nuts and Rustic Artisan Breads
  • ENTREES
  • Omelet Station
  • Farm Fresh Eggs, Egg Whites, Prepared to Order by our Chef. Toppings to include; Roasted Mushrooms, Applewood Bacon, Marinated Tomatoes, Caramelized Onions, Goat Cheese, Cheddar Cheese, Virginia Ham
  • Waffles, Maple Sausage
  • Oven Roasted Prime Rib with Au Jus
  • Roasted Leg of Lamb with Mint
  • Mustard Crusted Scottish Salmon with Lentils and Sweet Garlic Jus
  • Herb Roasted Red Bliss Potatoes
  • Roasted Baby Carrots and Spring Peas
  • Eastern Shore Macaroni & Cheese
  • Chef Inspired Seasonal Desserts with French Roast Coffee Station
  • $49.95 per person | $21.95 for Children 12 and under | Free for Children 5 and under