Easter Brunch & Dinner at Skopelos


Dine on an Easter buffet of specialties; order one special dish; spend time in the Grand Ballroom, main restaurant, or Skopelos Garden Courtyard… it’s time for Easter at Skopelos!

From 9am – 3pm on Sunday, April 21st, Skopelos will host its annual Easter Ballroom Brunch in the Skopelos Grand Ballroom, complete with a full brunch 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 of your family! 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 9am – 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 7pm.

Reservations are highly recommended. Please call (850) 432-6565 (sorry, online reservations are not available for this day.) FULL MENUS FOLLOW BELOW.

EASTER BALLROOM BRUNCH BUFFET

$39.95 per person or $12.95 for kids 12 and under (+ tax and gratuity)

COLD DISHES

Lavish fruit display & parfait bar

Antipasta bar including meats (Genoa salami, prosciutto, mortadella, capicola, soppressata), asparagus, artichokes, peppers, peppadew, variety of cheeses

Salad bar

Greek village salad with tofu cheese (vegan)

MAIN

Hand crafted quiche, pastries, danishes, muffins

Shakshuka

Scenic potatoes

Southern grits bar

Roasted Brussels with crispy shallots

Miso soy salmon over vegetable fricasse

Herb roasted chicken with fruit chutney

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

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 individual entree prices plus tax and 20% gratuity.

BREAKFAST BAR chef-attended omelette & waffle station; lavish grits bar; fruit & yogurt parfait; assorted danishes, muffins and breads

VENISON with cherry demi

GREEK-STYLE ROASTED LEG OF LAMB lamb jus

SCAMP CERVANTES fresh sautee scamp filet topped with jumbo lump crab meat in a light cream reduction

GROUPER MARGARITA crusted fresh grouper with a tequila lime cream sauce

CRAB CAKES house remoulade

BUTTERMILK MARINATED AIRLINE CHICKEN seasoned buttermilk-marinated airline chicken breast, sage maple pan sauce

LUMACHE PASTA pesto, sundried tomatoes, toasted walnuts, baby arugula (vegan)

FILET MIGNON 60z

LIP-ON RIBEYE

EASTER DINNER

Served in the main Skopelos dining rooms and courtyard (weather permitting) 

APPETIZERS

BAKED OYSTERS SKOPELOS famous garlic butter family recipe

TIROPITA AND SPANAKOPITA

KALAMARI duo of sauces

CAULIFLOWER BITES (vegan)

SALADS

THE GRILLED GRECIAN torched feta (vegetarian)

THE CAESAR house dressing and parmesan

FIVE FLAGS house made blueberry moscato vinaigrette (vegetarian)

HOUSE MADE SOUPS

GULF COAST GUMBO

OUR FAMOUS BAY SHRIMP BISQUE

SOUP DU JOUR

DINNER

AIRLINE CHICKEN seasoned buttermilk-marinated airline chicken breast, sage maple pan sauce

SCAMP CERVANTES fresh sautee scamp filet topped with jumbo lump crab meat in a light cream sauce

PALAFOX CRAB CAKES house remoulade

VENISON cherry demi

GROUPER MARGARITA crusted fresh grouper with a tequila lime cream sauce

PORK OSSO BUCCO creamy demi

PESTO LUMACHE sundried tomatoes, toasted walnuts, baby arugula (vegan)

SEARED PENSACOLA RED SNAPPER sweet garlic beurre blanc

ROASTED LEG OF LAMB lamb jus

All entrees served with choice of house salad or soup du jour plus chef’s accompaniments of Brussels sprouts and twice baked potato

STEAKS

FILET MIGNON 6 oz / 10 oz

NEW YORK STRIP 14 oz

LIP-ON RIBEYE

35 DAY, DRY AGED, BONE-IN RIBEYE

All steaks served with choice of house salad or soup du jour plus chef’s accompaniments of Brussels sprouts and twice baked potato

FINISHES

CARPETBAGGER

TRUFFLED HERB BUTTER

BEARNAISE

WILD MUSHROOM DEMI

FRESH ROCK LOBSTER TAIL