After taking on the position of executive chef at EVOQ last October, Chef Ryan Ward revamped the dinner menu (something you’ll be able to read about in the May/June issue of SRQ Magazine). On Sunday, April 20th, diners can also get a sneak peek at some of the items on EVOQ’s soon-to-be-unveiled new breakfast menu too, as part of the eatery’s Easter brunch extravaganza.

“The philosophy of brunch is very much a menu that includes both breakfast and lunch items,” says Ward. “I wanted to have the best of both worlds because I feel like that’s what people are looking for.”

EVOQ’s multifaceted Easter brunch will feature side-by-side stations where guests can get made-to-order omelets and waffles with a variety of fillings and toppings, respectively. The buffet will feature a combination of breakfast food like bananas foster French toast and lunch fare like charcuterie accompanied by locally-sourced cheeses. There will also be two traditional Easter entrees done with Ward’s typical creative flare. First, there’s the sugar and salt-crusted prime rib with mushroom jus, horseradish cream, grain mustard, roasted mushrooms and onion. There’s also an herb-crusted lamb accompanied by mint jelly, cherry jus and tzatziki.

“We use Amarena cherries for our jus and mix it with our demi-glace,” Ward says. “It’s sweet, it’s salty, it’s savory, so it gives the dish a little bit of a twist.

EVOQ’s Easter brunch will be served on Sunday, April 20th between 11:30am-3pm. The cost is $75 per adult and $37 per child. While children are invited to enjoy everything from the full buffet, Ward will also have a separate buffet with more child-friendly fare like chicken tenders and mac and cheese. Reservations are strongly encouraged.

EVOQ Sarasota, 100 Marina View Drive, Sarasota, 941-260-8255, www.evoqsarasota.com.