Spring in the English Garden is the theme of this year’s Easter Grand Buffet. With flowers in bloom and the sun’s rays gently warming the air we invite you to relax and enjoy the fine food and service of the Sanctuary Resort. Executive Banquet Chef Mathew Fitzgerald has created a spectacular buffet highlighting the best of global Easter fair like roast leg of lamb and new regional classics such as fried chicken and waffles.
Step into the Heron foyer and enjoy the festive holiday creations of our Executive Pastry Chef, Lawrence Brubaker. This year the Sanctuary pastry team has created their version of the tale of Peter rabbit. The foyer is be transformed into a children’s sugar fantasy featuring wonderful Easter confections such as chocolate tortes, cheesecakes, Sanctuary Macaroons and even cotton candy made to order.
