Nestled alongside an Adderley Ceramics Lily of the Valley bone china teapot and a Royal Worcester footed cup and saucer, a gleaming silver basket brims over with exquisite eggs decorated for the occasion by artist Paige Barnes Dorsey. The hopeful springtime motif continues in embroidered linens from Specialties by V and Whiting sterling flatware for our Easter brunch table.
Lily of the valley, a delicate herb known for its gracefully nodding bell-shaped blossoms and sweet floral fragrance, brings to our alfresco Easter table heartfelt symbolism of purity, humility, and the return of happiness.
Perfectly suited as a starter for this occasion are Caviar Eggs: carefully preserved eggshells filled with a silken egg custard, an airy crème frâiche mixture, the prized roe from various species of ancient sturgeon fish, and a sprinkle of chives.
Guava nectar lends a mellow note to Grapefruit Rosemary Mimosas, which boast a garnish of sugared rosemary.
Our pairing of desserts includes a satisfying balance of flavors. Lavender-Vanilla Mini Cakes, take on the appearance of baskets with fondant handles and toppings of lemon glaze, colorful candy eggs, and culinary lavender. Blushing and dainty Mini Pavlovas hold lemon curd, whipped cream, and fresh berries.
Text Melissa Lester
Photography Stephanie Welbourne Steele
Styling Melissa Sturdivant Smith
Recipe Development Amanda Stabile
Food Styling Katie Moon Dickerson
To discover more Easter brunch recipes, see “Renewal of Joy” in the March/April 2026 issue, available on newsstands and at victoriamag.com.
