Celebrate Easter with Brunches, Bunnies and Hunts

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In Town Favorites

At Harvestat the Ranch, brunch will be served from 11 a.m. to 3 p.m. On the menu, brioche French toast, croissants and assorted pastries, breakfast meats and potatoes and omelets. For reservations call 949-499-2271.

At Sapphire on Easter Sunday, brunch will be served from 9 a.m. to 3 p.m. The spring menu offers a three-course culinary experience. Photo courtesy of Sapphire.

At Sapphireon Easter Sunday, brunch will be served from 9 a.m. to 3 p.m. The spring menu offers a three-course culinary experience. For reservations, call 949-715-9888 or visit: www.sapphirelaguna.com/easterbrunch-menu/.

At Mozambiquein addition to traditional brunch offerings, salads, ceviche, prime rib, steak and lobster, and fish, chicken and pasta dishes will also be on the menu. Call 949-715-7777 for reservations.

 

Driftwood Kitchenoffers a seaside Easter brunch buffet with a carving station featuring roasted prime rib and rack of lamb, along with cold and hot stations, a fish station and an assortment of desserts. $75 per adult, $25 per child and kids under 6, free. For reservations at Driftwood Kitchen, call 949.715.7700 or visit: driftwoodkitchen.com/.

 

At the Deck guests can look forward to ocean-to-table favorites prepared by Chef Rainer Schwarz, handcrafted cocktails and an ocean view. The entire menu will be available starting at 11 a.m. on Easter Sunday. To make reservations call 949.494.6700 or visit: www.deckonlaguna.com/.

Further up the beach Las Brisaswill be open early for Easter brunch with a menu featuring seared scallops, grilled lamb and a pre-fixe menu, which includes asparagus salad, prime rib with potato puree and flan with strawberries for dessert.

 

Combine Luxury with Fun at the Montage

Easter brunch in the Grand Ballroom will take place Sunday, April 21, from 10 a.m. to 3 p.m. The 12- station brunch will feature live music, a champagne toast and complimentary photographs. Menu options include eggs benedict, scrambled eggs, Applewood smoked bacon, omelets made to order and a waffle and French toast station. Charcuterie, grilled and marinated vegetables, cheese selections, smoked salmon, fruit, cream of asparagus soup and salads, including Caprese, seasoned bocconcini and heirloom cherry tomatoes. The sushi station will feature shrimp tempura, vegetarian and California rolls and spicy tuna. There will be seafood on ice, a carving station with salmon en croûte, roasted prime rib and roasted rack of lamb. The children’s station will offer cheese quesadillas and corn dogs. The dessert table will be filled with treats by executive pastry chef Lee Smith. $175 per adult, $55 per child ages four to 12, inclusive of gratuity and tax. For reservations at the Grand Ballroom and all the Montage dining venues, call 949-715-6420.

Studio will serve brunch from 11 a.m. to 3 p.m. featuring Chef Benjamin Martinek’s first course, a choice of either baby gem lettuces with Easter egg radish, shaved carrot, spiced almond, avocado and green peppercorn dressing, seared Kona-grown Kampachi orwhite asparagus and Lady Edison ham with pecorino toscano mousse and sea asparagus.The second course offers a choice of spinach frittata with caviar, Dungeness crab hash with roasted potatoes or caramelized onion tart with early girl shaved tomatoes. Entrees will be Alaskan halibut, Mary’s organic chicken or lamb with fava beans and squash blossoms. For dessert, enjoy Dominican chocolate pot de crème with salted caramel and bourbon, pear cheesecake with vanilla or poached and roasted pears and sorbet. $150 per guest, $60 per child ages four to 12, plus tax and gratuity.

The Loft will serve brunch from 6 a.m. to 3 p.m. overlooking the ocean. The seasonal à la carte menu offers avocado toast with hard-cooked egg, cherry tomatoes and arugula; smoked salmon rillette with toasted bagel, whipped boursin cheese, red onion, avocado and heirloom tomato; mixed greens with orange-lavender dressing or burrata and speck with cantaloupe, sweet peas, pea shoots and mint.Also on the menu: brioche French toast; apple and mascarpone crepes; Maryland crab cake benedict with fingerling potatoes and chipotle hollandaiseEaster features include lamb Osso Bucco with spring pea risotto; grilled chicken and brie panini; and pan-seared salmon with pickled ramps, mushrooms and asparagusFor dessert, pear blackberry crisp, profiterolesand more.Brunch goers at all restaurants and hotel guests will receive entrance to the resort’s annual Easter egg hunt from 10 a.m. to 2 p.m. on the Seaview Lawn for children 12 and under.

Montage also offers a dining and accommodation package, which includes meals, an oceanfront room, a breakfast credit and children’s activities for $995 plus tax and gratuities. For more information and to reserve a stay, guests can book online or call 866- 271-6953.

 

New Places

Oliver’s Osteria, a newcomer at The Hive, will debut their weekend brunch menu on Easter weekend, April 20-21. Served from 11 a.m. to 3 p.m., Chef Erik promises some specials for the holiday.

At Ocean at Main, Chef Craig Strong will offer his regular menu of brunch favorites including bottomless mimosas and new spring cocktails on the umbrella-covered patio. Photo courtesy of Ocean at Main.

At Ocean at Main, Chef Craig Strong will offer his regular menu of brunch favorites including Scarlet’s Five Spice Pancakes, steak & eggs and chipotle chicken chilaquiles along with bottomless mimosas and new spring cocktails on the umbrella-covered patio. Call 949-715-3870 for reservations.

At Ocean at Main, Chef Craig Strong will offer his regular menu of brunch favorites including Scarlet’s Five Spice Pancakes. Photo courtesy of Ocean at Main.

 

A Laguna Tradition

The veterans of Laguna Beach American Legion Post 222 and the Women’s Auxiliary will, as they have for more than 50 years, sponsor the annual Easter egg hunt at the Laguna Beach High School baseball field at 1 p.m. on Easter Sunday, April 21. This free event is open to all children 9 years or younger. The Easter Bunny will make a personal appearance.

 

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