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
Children 12 & Under $32*
11 am to 2 pm
"Fruits de Mer"
oyster, prawn, smoked salmon
Charcuterie & Cheese
cheese from the cave, jamon, crudités
ribeye, morel, kombu, white anchovy
new potato, scallop, poolish, preserved roe
kanpachi, sprouted barley, green strawberry, ulva
suckling pig, green garlic, citrus