La Valencia Easter Brunch
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
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