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La Valencia Easter Brunch

La Valencia Easter Brunch
Published

La Valencia Easter Brunch


La Valencia’s Easter brunch on Sunday, April 5, from 10am-3pm, at the hotel’s signature “Great Room” restaurant, THE MED, will feature a prime rib carving station, sushi & ceviche bar, omelets to order, bottomless mimosas, a bloody Mary & sake bar, and Easter sweets including cheesecake and carrot cake. Easter festivities will include a visit from the Easter Bunny, children’s egg hunt (11am and 1:30pm), and live music.

Known as one of the best Easter brunches in San Diego, THE MED, with menus by chef James Montejano, features three separate dining areas — the casual patio facing Prospect Street; the main dining room with striking views of the Pacific, colorful gardens and the hotel’s signature pool; and the ocean view terrace, adjacent to La Sala Lounge. Award-winning San Diego native Montejano — who has worked under chef restaurateurs George Morrone and Michael Mina — creates locally sourced culinary delights. The signature “Great Room” restaurant is reminiscent of a villa overlooking the Mediterranean Sea — a true escape for Easter in La Jolla. Pricing is $84 per adult; $29 for children under 12; $10 for all-you-can-drink bloody Mary & sake bar and bottomless mimosas. (858.454.0771, themed@lavalencia.com, www.lavalencia.com)

 

EASTER BRUNCH MENU

Made-to-Order Omeletes with Farm Fresh Eggs

Traditional Eggs Benedict (to order)

Lump Crab Eggs Benedict (to order)

French Toast with Fresh Berries & Maple Syrup

Applewood Smoked Bacon and Breakfast Sausage

 

Sushi & Ceviche Bar:

Assorted Sushi Rolls, Nigiri, & Fresh Local Fish Ceviche’s

Sesame Seaweed Salad

Flavors of the sea:

Jumbo Shrimp, Lemon Wedges, Cocktail Sauce

Smoked Salmon & Assorted Bagels

 

Fresh from the Garden:

Traditional Caesar Salad with Torn Croutons

Organic Mixed Field Greens with Poppy Seed Vinaigrette

Baby Kale & Quinoa Salad

Spring Panzanella Salad with Grilled Olive Bread

 

Cheese & Charcuterie:

Selection of Cured Meats

Variety of Imported and Regional Cheeses

 

Carving Station:

Herb Roasted Prime Rib with Horseradish Cream and Au Jus

Honey Mustard-Glazed Bone-in Ham

 

Entrées:

Pan-Seared Wild Sea Bass with Charred Baby Tomatoes

Penne Pasta with Creamy Basil Pesto Sauce

Traditional Spanish Paella with Seafood & Chicken

 

Sides:

Spring Vegetable Medley

Roasted Baby Pearl Potatoes

 

Sweet endings:

Assortment of Easter & Mini Desserts

Butter Croissant Bread Pudding with Crème Anglaise

La Valencia Easter Brunch
The MED

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