For many families living across the US, visiting Southwest Florida over spring or Easter break is an annual tradition. It’s a time when close friends and loved ones come together to thaw from the blistering winter.
And, when it comes to celebrating on Easter Sunday, there’s no better place to do so than at Old Captiva House at the legendary ‘Tween Waters Island Resort & Spa on Captiva Island.
Every year our Executive Chef Greg Nelson delicately crafts a menu filled with dishes you’re bound to enjoy, and this year is no exception. Whether you desire a traditional Easter dish or island–style, the choice is yours.
Let’s take a look at some of our highlighted dishes from this year’s buffet menu:
Variety is the slice of life and at our cold display, you’ll find a vast number of selections. We’ve prepared an assortment of greens such as Hearts of Romaine, Smoked Bleu Cheese Salad and an Assorted Crudités Display. We also have an assorted gourmet platter of artisanal and aged cheese.
If fish is what you’re in search of, our seafood display is just for you. We have Cold Smoked Scottish Salmon Platter with traditional garnishes as well as a Hot Crab Dip that goes perfectly with crackers and lightly toasted bread.
At the buffet, you’ll find our Pistachio Crusted Mahi. This classic Floridian dish comes with a side of mango salsa and red pepper jam that compliments each bite wonderfully. Our Seared Duck Breast cooked with brandy apple demi is a go-to favorite among chefs. Lastly, our Herb Crusted Salmon is cooked to perfection, and with sun-dried tomatoes and caper cream sauce added in, your tastebuds will thank you.
For the carnivore connoisseur, our carving station features a Roasted Leg of Lamb with port demi-glace, Prime Rib with zesty au jus and Roasted Ham tenderly cooked with roasted fruit sauce.
This Easter, relax and let us do the cooking. Make a reservation at Old Captiva House today by clicking here or calling 239.472.5161 ext 421 between the hours of 4:00pm-9:30pm.