Aubergine the restaurant at  L'Auberge Carmel
Abalone Dish by Chef de Cuisine Justin Cogley Dessert by Executive Pastry Chef Ron Mendoza Aubergine Restaurant in Carmel-by-the-Sea Dish by Chef de Cuisine Justin Cogley

 

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Easter Brunch

 


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Indulge in an array of bountiful savory hors d’oeuvres while your menu order is prepared for service at your table.

Executive Chef Justin Cogley creates a wonderful way to enjoy Easter Sunday, combining the variety of a savory buffet with the pleasures of table service. Not to be outdone, Executive Pastry Chef Ron Mendoza has prepared an exquisite variety of desserts and pastries to finish an extraordinary dining experience.

Treat your loved ones to this delightful presentation on Easter Sunday.

 

Sunday, March 13, 2013
Adults $75*, Children 12 & Under $32*

11 am to 2 pm


 

Savory Stations


"Fruits de Mer"
oyster, prawn, smoked salmon

Charcuterie & Cheese
cheese from the cave, jamon, crudités

 

 

Entrees


ribeye, morel, kombu, white anchovy

or

new potato, scallop, poolish, preserved roe

or

kanpachi, sprouted barley, green strawberry, ulva

or

suckling pig, green garlic, citrus

 

 

 

 

 


Monte Verde at Seventh, Carmel-by-the-Sea, California, 93921 │ Tel: 831 624 8578  │  Fax: 831 626 1018

 

 

Relais & Chateaux

 

A landmark for dining, accommodations and gracious architecture in the heart of Carmel-by-the-Sea.