NATICK – On Sunday, May 14, Pantry, the signature restaurant located at The VERVE-Crowne Plaza Boston-Natick, invites families to come together to celebrate the leading lady in their life with a special Mother’s Day brunch.
Chef Kevin Gauthier and his team will prepare an over the top spread that will allow mom to treat herself to whatever she pleases on the day that honors her.
With something for everyone, Pantry’s over-the-top brunch menu will feature a variety of stations comprised of fresh, flavorful ingredients including: made-to-order omelets boasting fillings like bacon, sausage and mushrooms; a raw bar with Alaskan King Crab Legs and local Blue Point Oysters to name a few; a carvery and hot station comprised of Citrus Brined Pork Loin, Whole Boston Baked Cod, Clementine Roast Chicken, and Baked Cannelloni; and griddle crowd favorites like fluffy Belgian Waffles and crispy Applewood-Smoked Bacon.
In addition to an abundance of splurge-worthy dishes, Chef Gauthier will offer a variety of kid-friendly choices, along with a tempting selection of sweet treats such as: classic Red Velvet Cupcakes, Strawberry Shortcake, Lemon Squares, and a rich Chocolate Layer Cake.
Pantry’s complete Mother’s Day brunch menu will be served as follows (clean up included!):
The brunch is from 10 a.m. to 2 p.m.
Cost is $54 for adults and $35 for children ages 4 to 12. Tax and gratuity is not included.
For reservations, please call 508.416.1352 or visit https://www.yelp.com/reservations/the-pantry-natick.
Croissants, Bagels, Danish
Whipped Cream Cheese, Vermont Butter
Assorted Fruit Platter
From the Griddle
Waffles, Maple Syrup, Whipped Cream, Whipped Butter
Applewood Smoked Bacon
Whole Eggs, Egg Beaters, Egg Whites
Spinach, Mushrooms, Ham, Bacon, Sausage, Onion, Peppers
Spring Farmer Crudités
Assorted Fresh and Marinated Spring Vegetables
Avocado Ranch, Hummus
Cured Meats and Cheese
Saucisson, Fionchetti Salumi, Speck, Spicy Capicola
New England Cheddar, Parmesan, Manchego, Truffle Temor, Camembert
Cranberry Mustard, Quince
Rustic Bread Display
With Roasted Garlic Olive Oil and Balsamic Vinegar
Market Greens Salad Station
Baby Spinach, Hearts of Romaine, Arugula, Baby Iceberg
Cherry Tomatoes, Carrots, Cucumbers, Mushrooms, Red Onion, Raisins, Crispy Bacon, Candied Pecans, Croutons, Blue Cheese Crumbles
Assorted Dressings: Jalapeño Ranch, Strawberry Balsamic, Buttermilk Blue Cheese, Extra Virgin Olive Oil, Red Wine Vinegar, Balsamic Vinegar
Alaskan King Crab Legs
Jumbo Shrimp Cocktail
Blue Point Oysters
From the Carvery
Citrus Brined Pork Loin Tomatillo BBQ
Dry Rubbed Prime Ribeye Coffee Demi, Horseradish
Whole Boston Baked Cod Lemon Thyme Vin Blanc
Clementine Roast Chicken, Roasted Leeks, Coriander Gravy
White Cioppino Mussels, Clams, Scallops, Baby Kale
Baked Cannelloni Roasted Eggplant and Ricotta
Roasted Yukon Potatoes Rosemary, Roasted Garlic Brown
Butter Rainbow Carrots Ginger Syrup
Corn on the Cob Margarita Butter
Mac & Cheese
Assorted Seasonal Minis, Red Velvet Cupcakes, Berry Crumble,
Lemon Squares, Chocolate Layer Cake, Strawberry Shortcake, and Carrot Cake
The VERVE – Crowne Plaza Natick is owned and managed by the Distinctive Hospitality Group. Lou Carrier, President of DHG is no newcomer to successful, upscale, branded hospitality concepts. Carrier’s background includes the development and management of the AAA Four-Diamond Hard Rock Hotel in Orlando and Las Vegas as General Manager and Executive Vice President from 2000-2007. In 2008, Carrier introduced BOKX 109 American Prime to the Boston market, a modern American steakhouse at Hotel Indigo in Newton.