Four-Course Easter Brunch
Chef Craig Strong and his team will be wowing Easter guests with an elegant fine dining experience in the lovely Studio restaurant overlooking the ever-captivating Pacific Ocean.
The First Course is a choice of either English Pea and Carrot Salad with burrata and nasturtium, Marinated Tuna Poke with avocado panna cotta or Crab and Pineapple Roulade with micro greens and honey-vanilla bean vinaigrette.
Next diners choose Lobster Bisque with Poached Egg, Seared Scallops accompanied by salsify, kumquats, and arugula or Brown Butter and Bacon Gnocchi.
Entrée selections are Baked Salmon in Pastry with asparagus, Pressed Mary’s Chicken with forbidden rice and Grilled Hanger Steak and Eggs with truffle potato galette.
To end this Easter celebration, options are Warm Crêpe Suzette, Harry’s Berries Rice Napoleon or Chocolate Verrine Croustillant.
$150 per person, plus tax and gratuity. For reservations, (949) 715-6420.