Spring into family fun as Fuego presents the perfect Champagne Easter Brunch at the water’s edge at Hotel Maya on Sunday, April 20 from 10 a.m. to 2 p.m. with live Latin jazz amid glorious weather on the waterfront patio.
Executive Chef Victor Juarez has prepared a delicious Easter Brunch menu beginning with an Assortment of Salads & Displays including the Chef’s Selection of Market Salads featuring Mixed Green Salad with red chili pecans, goat cheese, grape tomatoes, and assorted dressings; Spring Kale and Fruit Salad, Roasted Beets with pepper escabeche, cotija, and pepitas; Soba Noodle Salad with green papaya, vegetables, cashews, rice noodles, with ginger soy dressing; and Brussels Sprout and Applewood Bacon with sweet raspberry vinaigrette; along with Cheese and Charcuterie Station, antipasto platter, deviled eggs, roasted vegetables, fresh fruit, melon, and seasonal berries.
The Fuego Seafood & Ceviche Station offers King Crab Claws, Cocktail Shrimp, Smoked Seafood, Smoked Salmon, and traditional condiments. Ceviche includes Bay Scallops, Mahi Mahi, and Steamed Shrimp with citrus cocktail sauce and aioli horseradish.
The Easter Omelet Station presents Omelets prepared to order with the choice of vegetables, meats and cheeses.
Fuego’s holiday Carving Station features perfect Prime Rib of Beef with creamed horseradish and au jus.
Easter Brunch Hot Entrees include Fuego Eggs Benedict with spinach, Applewood smoked bacon and hollandaise; a selection of Breakfast Potatoes, Smoked Bacon, Sausage, and Caramelized Plantains; Rack of Lamb with red mint chimichurri; Fillet of Salmon with guajillo orange glaze; Poached Breast of Chicken with chocolate mole negro; Walnut Shrimp with white rice and honey aioli; and Jalapeno Scalloped Potatoes and Steamed Broccoli with garlic mustard.
A delicious Bakeries & Breads Station offers an assortment of breads, rolls, mini pastries, croissants, brioche, and coffeecake; along with a selection of miniature desserts, petit fours, chocolate crÃ¨me brule, cupcakes, warm bread pudding and fruit cobbler.
Easter Sunday Brunch guests will enjoy endless sparkling wine or cider, along with complimentary coffee, decaffeinated coffee, tea, juice and soft drinks.
Fuego’s Champagne Easter Brunch costs $56.00 per adult and children, 13 and older; $28.00 for children, 12 and under; Free for children 5 and under; plus tax and gratuity. An 18 percent gratuity will be added to parties of six or more.
Easter Sunday Brunch service runs from 10 a.m.-2 p.m. For Fuego Champagne Easter Brunch reservations, which are strongly encouraged, please call 562-481-3910 or visit http://www.facebook.com/fuego.