Every Friday from March 7 – April 11, 11 a.m. – 2 p.m. and 4 p.m. – 12 a.m., Salt & Ivy offers a Smothered Fish with Shrimp & Crawfish Creole Sauce, Steamed Jasmine Rice and Grilled Asparagus for $34. Reservations are encouraged. To-go kiosk is available near the host desk.
GOOD FRIDAY
On Friday, April 18, Salt & Ivy features a Grilled Blackened Mahi-Mahi with Pineapple Salsa, Asparagus, Carrot and Chickpea Salad, and Coconut Rice for $32. This special will only be available Friday, April 18, from 4 p.m. – 12 a.m., along with regular menu offerings. Reservations are encouraged.
EASTER
Celebrate Easter weekend at Coraline’s from April 17-20 with a special menu featuring Cream of Asparagus Soup for $14 to start, followed by Porcini Dusted Seabass with Green Pea Purée, Shitake Mushroom, Pancetta and Citrus Arugula for $72. This special will be available alongside regular menu offerings from 4:30 p.m. to 10 p.m. on Thursday and Sunday and until 10:30 p.m. on Friday and Saturday. Reservations are required.
Salt & Ivy presents a special three-course prix fixe holiday meal on Easter Sunday featuring Braised Lamb Shank with Roasted Asparagus and Mashed Potatoes served with Strawberries and Goat Cheese Salad topped with Almonds and Dijon-Lemon-Honey Vinaigrette, along with a Layered Carrot Cake for Dessert at $56. This special will only be available Easter Sunday, April 20, from 11 a.m. – 12 a.m., along with regular menu offerings. Reservations are encouraged.
The Buffet will feature a special Easter menu on Sunday, April 20. For brunch, guests can indulge in freshly made Brioche French Toast from the action station with a choice of Mixed Berry Sauce or Peaches & Cream topping, available from 8 a.m. to 10 a.m. for $32.99 for adults and $19.99 for children.
Holiday special features include Roasted Leg of Lamb, Pineapple Glazed Ham, Oven Roasted Pee Wee Potatoes, Garlic Scented Broccolini, Spicy Boiled Shrimp and more. Enjoy a selection of desserts, including Lemon Blueberry Cupcakes, Coconut Cheesecake Cups, Pineapple Upside Down Cake, Bananas Foster and more. The holiday meal will be available from 10 a.m. – 10 p.m. for $49.99 for adults and $25.99 for children, with kids four and under eating for free.
The Buffet also offers specialty cocktails, including Bloody Mary’s ($8), Mimosas ($6.50), Poinsettias ($6.50), Sparkling Wine ($6.50), Domestic Beers ($5.00), Frozen Daiquiris with a Souvenir Cup ($10.00), and a selection of wines by the glass or bottle, including Kendall Jackson Chardonnay, La Marca Prosecco, Riff Pinot Grigio, Castello Del Poggio Moscato, Liberty School Cabernet, Pedroncelli, and Sea Sun Pinot Noir. Seating is available on a first-come, first-served basis, subject to availability, and the maximum table size is 10 guests.
For a sweet treat, The Roasted Bean will feature a Coconut Pound Cake, available only on Easter weekend, April 18-20. Situated in the resort’s retail promenade, The Roasted Bean features café-style seating. It is open daily from 5:30 a.m. to 8 p.m. on Sunday through Thursday and until 9 p.m. on Fridays and Saturdays.
For reservations and more information, please visit beaurivage.com or call 888.750.7111.
