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  • Writer's pictureMary Ann

Where to Celebrate Easter

Easter To-Go Dinner; Photo Credit Landry's

Morton’s The Steakhouse’s to-go and dine-in offerings.

For those who want to prepare their Easter feasts at home, Morton’s is offering an Easter to-go package for 4 for $159. The package includes starters such as Spring Mixed Green Salad, Jumbo Shrimp Cocktail and ‘Mini’ Jumbo Lump Crab Cakes; Snake River Farms Berkshire Hog Ham with apricot bourbon glaze; accompaniments such as Maple-Glazed Baby Carrots, Spiced Apple Cornbread Stuffing, Garlic Green Beans and Sour Cream Mashed Potatoes; and a Cherry Swirl Cheesecake.

Morton’s is also providing dine-in specials from Friday, April 2 – Sunday, April 4. Guests can enjoy the below in addition to the full a la carte menu.

  • Spring Mixed Green Salad – sugar snap peas, asparagus tips, cherry tomatoes, white balsamic vinaigrette - $11

  • Morton’s Famous Slow Roasted Prime Rib – Signature “Chicago-Cut” with house made au jus and fresh whipped horseradish cream - $49

  • Maple-Glazed Baby Carrots - $11

  • Cherry-Swirl Cheesecake – spiced cherry compote - $11

Easter Prime Rib; Photo Credit Landry

Cha! Cha!’s “Egg-cellent” Easter Adventure at Rainforest Café on Saturday, April 3rd from 9 a.m. – 11 a.m.

Families can enjoy a delicious plated breakfast; socially distanced pictures with the Easter bunny; Easter activities, raffles and prizes; goodies bags for the kids; and an exclusive retail discount.

Tickets are available now for $17.99 for adults and $10.99 for kids. Purchase by visiting:

Martin’s Bar-B-Que Joint’s Easter holiday take-out offerings

Made for family feasts of all sizes, Martin’s is offering three packages as well as an a la carte selection of smoked meats and southern sides, all available for online ordering until Friday, April 1 HERE for pickup Easter weekend (Saturday, April 3). Please see below for a full run down of the packages:

Martin’s BBQ Easter Packages - Served Hot or Cold

Easter Supper (Feeds 4-6 - $99.99)

  • 2 Pounds Smoked Ham

  • 1/2 Dozen Dinner Rolls

  • 12 Deviled Egg Halves

  • 1 Quart Hashbrown Casserole

  • 1 Quart Green Beans

  • 1 Quart Broccoli Salad

  • 1 Quart Nanner Pudding

  • Sauce

Prime Rib Supper (Feeds 4-6 - $229.99)

  • 3 lbs Prime Rib

  • Au Jus & Horseradish Cream Sauce

  • 1/2 Dozen Dinner Rolls

  • 12 Deviled Egg Halves

  • 1 Quart Hashbrown Casserole

  • 1 Quart Green Beans

  • 1 Quart Broccoli Salad

  • 1 Quart Nanner Pudding

  • Sauce

Easter Feast (Feeds 12-15 - $189.99)

  • 1 Small Smoked Ham

  • 1 Dozen Dinner Rolls

  • 24 Deviled Egg Halves

  • 1/2 Gallon Hashbrown Casserole

  • 1/2 Gallon Green Beans

  • 1/2 Gallon Broccoli Salad

  • 1/2 Gallon Nanner Pudding

  • 1 Gallon Drink Choice - Sweet Tea or Unsweet Tea

  • Sauce

Bananas Foster Pancake credit Mayter Scott


Festive Takeout & Dine-in Specials Available Sunday, April 4

Marsh House, The Gulch’s go-to dining destination for elevated Southern fare and seafood, is inviting guests to celebrate Easter Sunday with takeout and dine-in specials. Available on Sunday, April 4 from 9AM – 3PM, the chic eatery will offer Easter Brunch specials in addition to the regular à la carte brunch menu. Crafted by Chef/Owner Brian Landry and Executive Chef Vu Vo, specialty dishes include Crab Beignets – blue crab, fontina cheese, remoulade; Rabbit Loin – pancetta, herb spatzle, soft boiled egg; and Grilled Lamb Chops – sweet potato hash, baby carrots, Marsala glaze. Of course, Marsh House favorites such as the Cast Iron Cinnamon Roll with cream cheese frosting; spectacular seafood towers; and Shrimp & Grits with tomato pan gravy will all be available.

Guests who prefer brunch on the boozy side can indulge in Marsh House’s creative cocktail concoctions. Offerings include mimosas, bloodies, and a variety of seasonal cocktails such as White Ferrari – Old Forester bourbon, px sherry, st. George coffee, Angostura; and Self Control – Espolon blanco, Cynar, lemon, bubbles. Canned cocktails, wine and beer are also available.

To place a takeout order email All orders must be placed before 7PM on Wednesday, March 31.

For menus and additional information, visit Telephone: (615) 262-6001.

Shrimp and Grits - credit Mayter Scott


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