The Verve’s Signature Restaurant Hosting A Mother’s Day Brunch

NATICK – On Sunday, May 14Pantry, 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.

For Starters

Croissants, Bagels, Danish

Whipped Cream Cheese, Vermont Butter

Assorted Yogurts

House-Made Granola

Assorted Fruit Platter

From the Griddle

Waffles, Maple Syrup, Whipped Cream, Whipped Butter

Applewood Smoked Bacon

Scrambled Eggs

 

Omelet Station

Whole Eggs, Egg Beaters, Egg Whites

Spinach, Mushrooms, Ham, Bacon, Sausage, Onion, Peppers

Soup

Vegetarian Lentil

Thai Chicken

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

Raw Bar

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

 

Hot Stations

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

 

Kids’ Station

Chicken Fingers

Tater Tots

Mac & Cheese

 

Desserts

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.

Framingham Source Editor Susan Petroni

Susan Petroni Framingham Source Editor Email: editor@FraminghamSource.com Phone: 508-315-7176

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