Fairmont Dallas is welcoming Dallasites and spring travelers to gather, indulge, and celebrate the season with an elegant holiday dining experience. Known for its refined, ingredient-forward cuisine, The Pyramid Restaurant will host a refined Easter Brunch on Sunday, April 5, from 10 AM to 2 PM.

Designed by Executive Chef Adam Reson, the Easter menu highlights stations of bright seasonal flavors and festive touches, from chilled West Coast oysters and aguachile to hearty entrées such as carved-to-order prime rib and roasted leg of lamb to freshly baked cakes and pies.

Adults are $99 per person, and children 6-12 are $45 per child. Reservations are required and can be made on OpenTable.

Located at 1717 N Akard St., Fairmont Dallas offers an inviting spring backdrop for holiday dining, weekend getaways, and family celebrations.

EASTER BRUNCH MENU

Salads & Soup Station

• Little Gem. House croutons, green goddess dressing, and Gran Padano.

• Roasted Beets. Whipped ricotta, spiced pecans, local honeycomb, and mint.

• Young lettuce, herbs, arugula, marcona almonds, poached pears, Manchego, and banyuls vinaigrette.

• Arcadian Greens. Heirloom tomatoes, pickled onions, shaved cucumbers, and buttermilk dressing.

• Tomato Gazpacho.

Seafood Station

• Salmon Tartare.

• Aguachile.

• Crab Louie.

• West Coast Oysters.

• Whole Poached Salmon. 

Entrees

• Chilaquiles. Roasted free bird chicken, salsa verde, scrambled eggs, crisp tostadas, and Cotija.

• Avocado Toast. Avocado mousse, poached eggs, pico de gallo, and queso fresco on grilled sourdough.

• Chicken and Waffles. Red velvet waffles with Nashville hot chicken and maple butter.

• Shakshuka. San Marzano tomatoes, feta, roasted cauliflower, and ase l hanout.

Omelette Station, made to order and prepared to each preference.

Carving Station

• Prime Rib, with foie gras bordelaise and horseradish.

• Roasted Leg of Lamb, with duck confit cassoulet.

• Lyonnaise Potatoes.

• Ratatouille. 

Dessert Station, with assorted cakes and pies.