Dine on an Easter buffet of specialties; order a special a la carte dish; spend time in the Grand Ballroom, main restaurant, or Skopelos Garden Courtyard… it’s time for Easter at Skopelos!
From 10am – 3pm on Sunday, April 1st, Skopelos will host its annual Easter Ballroom Brunch, complete with a buffet of egg dishes, lamb and other meat specialties, fresh coastal cuisine, vegan/vegetarian fair, breads, fruits, dessert selections, chef-attended stations, and even a visit from the Easter Bunny with complimentary photos! The price for the Easter Ballroom Brunch is $39.95 per person or $12.95 for children 12 and under (plus tax and gratuity).
Also from 10am – 3pm, Skopelos’s main dining rooms and the Skopelos Garden Courtyard will host a Breakfast Bar as well as a special Easter A La Carte menu to enjoy. As always, there will be champagne and mimosas galore!
At 3pm, the Skopelos Culinary Team will switch gears to present Easter dinner in the main dining rooms and courtyard with dishes including our signature Scamp Cervantes and other coastal cuisine, leg of lamb and other meat selections, vegan/vegetarian dishes, and more. Easter dinner will be served until 8pm.
Reservations are highly recommended. Please call (850) 432-6565 (sorry, online reservations are not available for this day.) FULL MENUS FOLLOW BELOW.
EASTER BRUNCH BUFFET
Held in the Skopelos Grand Ballroom
$39.95 per person or $12.95 for kids 12 and under (+ tax and 20% gratuity)
COLD ITEMS
Lavish fruit display & parfait bar
Antipasta bar including meats (Genoa salami, prosciutto, mortadella, capicola, soppressata), asparagus, artichokes, peppers, peppadew, variety of cheeses
Salad bar
Creamy dill & tomato salad
MAIN
Hand crafted quiche, pastries, danishes, muffins
Classic eggs benedict
Scenic potatoes
Southern Grits Bar
Sugar snaps
Seared scamp with fennel pesto over sweet corn and apple maque choux
Artichoke & spinach stuffed chicken with dijon cream
Tofu scramble (vegan)
Shepherd’s pie (vegan)
Assorted desserts
CHEF ATTENDED STATIONS
Roast prime rib with au jus
Greek-style roast leg of lamb with lamb jus
Eggs & fixings
Crisp cherrywood smoked bacon & link sausage
Omelette station
Belgian waffle station
EASTER BRUNCH A LA CARTE
Served in the main Skopelos dining rooms & garden courtyard (weather permitting).
Guest checks presented will include tax and 20% gratuity
BREAKFAST BAR chef-attended omelette & waffle station; lavish grits bar; fruit and yogurt parfait; assorted danishes, muffins and breads $25.95
HERB CRUSTED AUSTRALIAN LAMB pea puree $39
GREEK-STYLE ROASTED LEG OF LAMB lamb jus $23
SCAMP CERVANTES fresh sautee scamp filet topped with jumbo lump crab meat in a light cream reduction $31
GROUPER MARGARITA crusted fresh grouper with a tequila lime cream sauce $29
FILET MIGNON 6oz $29
LIP-ON RIBEYE espresso & fennel crust $27
CITRUS AND HONEY GLAZED AIRLINE CHICKEN $22
MUSHROOM LUMACHE lumache pasta with wild mushroom mix, sautee greens, chile flakes, white wine, blistered cherry tomatoes and asparagus (vegan) $18
All entrees are served with choice of house salad or soup du jour + chef’s accompaniments of stuffed potato and zucchini with dill (with exception of Mushroom Lumache)
EASTER DINNER
Served in the main Skopelos dining rooms & garden courtyard (weather permitting)
APPETIZERS
PALAFOX CRAB CAKES house remoulade $14
BAKED OYSTERS SKOPELOS famous garlic butter family recipe $13
TIROPITA AND SPANAKOPITA $13
KALAMARI duo of sauces $10
CRISPY BRUSSELS roasted with shaved parmesan $7
SALADS
THE GRILLED GRECIAN torched feta $10
THE CAESAR house dressing and parmesan $9
FIVE FLAGS house made blueberry moscato vinaigrette $10
HOUSE MADE SOUPS
GULF COAST GUMBO $5/$8
OUR FAMOUS BAY SHRIMP BISQUE $5/$8
SOUP DU JOUR $4/$7
DINNER
CITRUS AND HONEY GLAZED AIRLINE CHICKEN $23
SCAMP CERVANTES fresh sautee scamp filet topped with jumbo lump crab meat in a light cream sauce $31
HERB CRUSTED AUSTRALIAN LAMB RACK pea puree $39
GROUPER MARGARITA crusted fresh grouper with a tequila lime cream sauce $29
PORK OSSO BUCO creamy wild mushroom jus $28
MUSHROOM LUMACHE lumache pasta with mushroom mix, sauteed greens, chili flakes, white wine, blistered cherry tomatoes and asparagus (vegan) $18
SEARED PENSACOLA RED SNAPPER sweet garlic beurre blanc $28
SEARED JUMBO SCALLOPS 4 jumbo scallops in a fennel coconut broth $27
ROASTED LEG OF LAMB lamb jus $23
All entrees are served with choice of house salad or soup du jour + chef’s accompaniments of stuffed potato and zucchini with dill (with exception of Mushroom Lumache)
STEAKS
FILET MIGNON 6oz cut $29 / 10oz cut $39
NEW YORK STRIP 14oz cut $39
LIP-ON RIBEYE espresso & fennel crust $27
35 DAY, DRY AGED, BONE IN RIBEYE $49
All steaks are served with choice of house salad or soup du jour + chef’s accompaniments of stuffed potato and zucchini with dill
FINISHES
CARPETBAGGER $12
TRUFFLED HERB BUTTER $4
BEARNAISE $5
WILD MUSHROOM DEMI $5
FRESH ROCK LOBSTER TAIL market price
