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Easter Brunch Buffet

Sunday, April 21, from 9:30 a.m. to 2:30 p.m.
$68 per adult, $39 children 10 to 6 years, $6 per year children 5 and under.


Honey Bran Muffin, Hot Cross Buns, Chocolate Almond Croissant, Marble Pound Cake,
Blueberry Turnover, Bear Claws, Whipped Butter, Jackie's Jams, and Savory Rolls


Smoked Serrano Salt Cured Albacore Tuna
Black Bean Quinoa Salad, Mango, Cilantro Lemongrass Vinaigrette

Tri Color Rotini Pasta Salad
Baby Kale, Heirloom Tomato, Olives, Broccoli, Emmental, Basil Pesto

Sweet Soy Mandarin Chicken Salad
Baby Iceberg, Purple Radish, Scallions, Almonds, Crispy Noodles, Sesame Dressing

Organic Lolla Rossa Lettuce
Laura Chenel Goat Cheese, Candied Pecans, Raspberries, Vincotto, Citrus Oil

Harbor Bank Hickory Smoked Salmon
Cucumber Tomato Relish, Crisped Capers, Whipped Cream Cheese, Mini Bagels

Oaxaca Shrimp Ceviche
Jalapenos, Lime, Red Onion, Tomato, Avocado, Pomegranate Seeds

All American Cheese Board
Humboldt Fog, Point Reyes Blue, Vermont Cabot Cheddar, Marin Brie, Cypress Grove Lamb Chopper,
Mission Fig Marmalade, Walnut Relish, Dried Apricots, Honeycomb, Crusty Breads

Chilled Curry Tangerine Carrot Soup
Five Spice Croutons, Smoked Paprika Oil, Tarragon Yogurt


Kings Hawaiian French Toast
Caramelized Banana, Macadamia Syrup, Chocolate Chunks

Blue Crab Benedict
Rocket Greens, Multigrain English Muffin, Old Bay Hollandaise

Buchmann’s Ranch Cage Free Egg and Linguini Station
Linguica, Rock Shrimp, Smoked Chicken, Bell Peppers, Sun Dried Tomato, Scallions,
Mushrooms, Spinach, Pepper Jack, Gruyere, Classic Pomodoro, Chive Alfredo, Truffle Butter Sauce

Hazelnut Crusted Petrale Sole
Rainbow Chard, Three Cheese Polenta, Chimichurri Sauce

Seafood Cioppino
Seasonal Catch, Aromatic Vegetables, Chardonnay Saffron Broth

Silver Thyme Crusted Angus Prime Rib of Beef
Oven Roasted Mushrooms, Creamy Horseradish, Peppercorn Bourbon Sauce

Pineapple Glazed Bone-In California Kruze Ham
Pickled Red Cabbage, Star Anise Molasses

Herb Roasted Colorado Leg of Lamb
Sun Dried Blueberry Mint Chutney, Port Wine Jus


"The Works" Mashed Potatoes
Barley Pilaf, Mushrooms, Spinach, Olive Oil
Hickory Smoked Bacon
Artisan Sausage
Baby Spring Vegetables, Aromatic Herbs Butter


Crispy Chicken Tenders, Baked Ziti, Mac and Cheese, Steamed Broccoli, Vegetable Sticks, Chocolate Easter Eggs, Sweet Cheek's Cookies


Chocolate Mousse
Vanilla Spiced Peach Bread Pudding
Toasted Coconut Guava Sponge Cake
New York Style Cheesecake Bar
Peanut Butter Banana Cup
Signature Walnut Carrot Cake
Blondies and Brownies
Basket of Carlsbad Freshly Picked Strawberries, Whipped Cream

                                                                                  Percy Oani - Chef de Cuisine
Tax, gratuity and beverage, unless otherwise noted, are not included.  
Menu items and pricing subject to change.