Fuego at Hotel Maya celebrates springtime with a sumptuous Easter Sunday Champagne Brunch for family, friends and guests on Sunday, March 27 from 11 a.m. to 3 p.m. Live entertainment will feature cool sounds with live Latin jazz on the waterside patio.
Easter guests will enjoy al fresco dining in Fuego, the modern, Latin infused indoor-outdoor restaurant and lounge, that offers a unique seaside setting featuring 13-foot-tall glass walls that fully retract with seating inside and on the patio area. Fuego’s stunning open-air views include the Pacific Ocean, Long Beach skyline and Queen Mary.
Executive Chef Victor Juarez is serving a delicious Easter Champagne Brunch beginning with Salads featuring Spring Green Salad with red chili pecans, shaved red onion, tomato, cucumber and raspberry vinaigrette; Hearts of Palm Salad with roasted corn, cotija, chopped romaine and lemon dressing; Spring Kale and Berry Salad with broken raspberry vinaigrette; Cannellini and Green Bean Salad with sweet lemon basil vinaigrette; Roasted Beet Salad with pepper escabeche, pepitas and montrachet goat cheese; and Deviled Eggs with candied bacon.
Fuego Platters and Displays include the Classic Cheeses and Charcuterie Station along with Exotic Fresh Fruit, Melon and Seasonal Berries. Also Heirloom Tomatoes and Buffalo Mozzarella; Antipasto with roasted vegetables, olives and artichokes; Smoked Salmon with mini bagels, cream cheese and traditional condiments; Chilled Seafood with jumbo gulf shrimp, smoked seafood, citrus cocktail sauce and horseradish aïoli; and Ceviche featuring scallops, mahi-mahi and steamed shrimp.
Fuego Taco Station presents Cilantro Jalapeno Grilled Skirt Steak, Tequila Lime Chicken, and Mini Assorted Tamales, along with fresh homemade salsas.
The Easter Brunch Carving Station offers Prime Rib of Beef with creamed horseradish and roasted garlic jus; and Roasted Virginia Bone in Ham with pineapple rum glazed.
Hot Entrées for Easter include Fuego Eggs Benedict with spinach, applewood smoked bacon and hollandaise; Chile Relleno with oxtail ragout, sweet corn and cilantro aïoli; Yucatán Beef Barbacoa with adobo braised short prime rib; Seared Fillet of Salmon with lemon grass champagne sauce; Fired Roasted Chicken with barbeque sweet ginger glazed; and Paella Rice with saffron scented moist bomba rice; along with steamed seasonal vegetables, smoked bacon, Italian hot sausage, breakfast potatoes and caramelized plantains.
Fuego Easter Brunch Desserts include a selection of Miniature Desserts, Crème Brûlée, Parisian Macaroons, Chocolate Eclairs, Fruit Tarts, Grand Marnier Cream Puffs and assorted Mini Cakes, Artisan Breads, Mini Brioche, and Mexican Caramel Flan.
Fuego Easter Brunch guests will enjoy a complimentary glass of Sparkling Wine, Mimosa or Cider, along with Coffee, Tea, Juices and Soft Drinks.
Fuego Easter Brunch costs $65 per adult and children, 13 and older; $27 for children, 12 and under; Free for children 5 and under; plus tax and gratuity. Easter Brunch service runs from 11 a.m. to 3 p.m.
562-435-7676, visit http://www.hotelmayalongbeach. com