To celebrate Easter, this year the iconic US Grant Hotel is offering a little something for everyone with tea and a decadent champagne brunch. (619/ 744-2077, www.grantgrill.com)

 

Easter Bonnet Tea — Saturday, April 3, from 1-3pm in the Grand Lobby

A children’s and an adult menu featuring loose leaf teas, savory petite tea sandwiches, and sweet treats including strawberries with Devonshire cream, freshly baked scones, assorted pastries, and a glass of Bellini or Champagne. Adults are $44 and children are $22. Tea menu is below.

 

Tea Menu Children

Petit Tea Sandwiches to include:

Mini Egg and Heirloom Tomato, Cucumber with Cilantro Cream

Black Forrest Ham and Aged Cheddar Cheese

Peanut Butter and House Made Raspberry Jam

Fried Chicken Bit, Fuji Apple with Honey Mustard

 

Dessert

Bunny Chocolate Cookies

Smores

Strawberry Cheese Cake

Chocolate Dipped Bananas

Freshly Baked House Made Scones

 

 

Adult Tea Menu

The Grant Specialty Loose Tea Selection

Fresh Strawberries with Devonshire Cream

Powdered and Brown Sugar

 

Petit Tea Sandwiches to include:

Sliced Beef, Brie and Violet Mustard

Sliced English Cucumber with Lump Crab and Citrus

Smoked Salmon and Asparagus Tips on Pumpernickel Bread

Sweet Corn Blinis with Crème Fraiche and Caviar

 

Freshly Baked House Made Scones

Devonshire Cream, Lemon Curd and Berry Jam

Assorted Tea Cakes, Chocolate Covered Strawberries

 

Glass of Bellini or Champagne

Assorted Miniature Pastries

 

 

Easter Champagne Brunch Buffet ­— Sunday April 4, seatings take place at 11am, noon, and 1:30pm

Guests will enjoy an exquisite brunch buffet of assorted foods including seafood and meat stations, soups, salads, vegetables, a dessert station, and a breakfast buffet with all the classics. There will also be live jazz and visits from the Easter bunny. Adults $70 and $22 for children.  Full menu is below.

 

Soups and Salads

Spring Vegetable Soup with Parmesan, Pine Nuts and Basil

Mixed Green and Endive Salad with Dried Tart Cherries and Pecans 

Grilled Asparagus, Portobello Mushrooms and Red Onions with Balsamic Glaze

Romaine Leaves with Herb Croutons and Caesar Dressing

New Potato Salad with Smoked Bacon and Parsley

Tomato and Mozzarella with Fig Balsamic Vinegar

 

Selection of Artesian Breads and Cheeses

 

Seafood Station

Chilled Shrimp and Crab Claws with Cocktail Sauce

Smoked Salmon, Trout, Eel and Scallops with Traditional Garnishes

 

Vegetables and Potatoes

Grilled Organic Vegetables

Root Vegetable Gratin

Marble Potatoes and Cipollini Onions

Creamy Mashed Potatoes

 

Meat and Fish Stations

Roasted Pork Rack with Farro and Apricots

Roasted New York with Horseradish Cream and Green Peppercorn Sauce

Sautéed White Seabass with Tomatoes and Wild Mushroom

Grilled Salmon Julienne with Asparagus and Sherry Shallot Sauce

 

Breakfast

Belgian Waffles

Omelet Station with Cheese, Mushrooms, Onions, Rock Shrimp, Peppers

Ham, Avocado and Tomatoes

Eggs Benedict

San Luis Chicken Apple Sausage and Apple Wood Smoked Bacon

Roasted Yukon Gold Potatoes with Caramelized Onions and Parsley

Muffin, Croissants and Danishes

 

Dessert Station

White and Dark Chocolate Cheese Cake

Citrus Layer Cake, Apple Rosemary Tart Tatins

Bittersweet Chocolate Mousse Cake, Linzer Torte, Flourless Chocolate Torte

Mini Assorted Pastries

Milk Chocolate Shooters, Mini Éclairs, Palmiers, Truffles

Fruit Tarts, Biscotti, Pear and Apple Crisp