Easter Brunch

0
When:
April 20, 2014 @ 11:00 am – 7:30 pm America/Los Angeles Timezone
2014-04-20T11:00:00-07:00
2014-04-20T19:30:00-07:00
Where:
Deck on Laguna Beach (The) - Laguna Beach
627 Sleepy Hollow Lane
Laguna Beach, CA 92651
USA
Contact:
cl
949-494-6700

Spend Easter Sunday on one of the most picturesque beaches in the Southern California at The Deck on Laguna Beach, which will offer a holiday menu on Sunday, April 20th from 11 a.m. to 7:30 p.m. Executive Chef Rainer Schwarz’s menu offers “ocean-to-table” favorites, such as Classic Lobster Bisque, Maine Lobster Risotto, and Oysters on the Half Shell, as well as Brunch and Dinner options, including Quiche Lorraine, Laguna Cioppino, and Domestic Rack of Lamb Chops. Reservations are highly recommended and can be made by calling 949-494-6700.

The Deck on Laguna Beach Easter Menu is as follows:

EASTER BRUNCH MENU
THE DECK on LAGUNA BEACH

Sunday, April 20, 2014
11 AM 7:30 PM

For Every Table:
Mini Muffins/ croissants / preserved jams / Vermont creamery butter

Appetizers:
Oysters On The Half Shell / today’s catch / grated horseradish / mignonette / lemon
Classic Lobster bisque / champagne cream / ciabatta croutons / fresh chervil
Grilled Asparagus Bundle / fried quail egg / shaved parmesan / piquillo pepper sauce
Maine Lobster Risotto / basil coulis / fine herb salad
Little Gem Salad / shaved radish / avocado / Point Reyes blue cheese / tomato / bacon / red wine vinaigrette
Roasted Tomatoes on the Vine / Di Stefano burrata / arugula pesto / toasted pine nuts

Entrees:
Stack of Stuffed Blueberry Pancakes / caramelized hazelnut butter / Vermont maple syrup
Eggs Benedict / Berkshire ham / blood orange hollandaise
Quiche Lorraine / spinach / sweet cherry tomatoes / asparagus / fine herb salad
Laguna Cioppino / clams / shrimp / scallop / daily fish / tomato broth
Pan-Seared Northern Halibut / roasted fingerling potatoes / Carlsbad mussel saffron sauce
Domestic Rack of Lamb Chops / goat cheese ratatouille / thyme jus / caramelized cipollini onions
Greater Omaha Filet Mignon / sweet corn and haricot vert succotash / morel mushroom sauce

Dessert:
Opera Cake
Pineapple Upside-Down Cake