easter brunch

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EASTER BRUNCH SUNDAY, MARCH 27, 2016

10:00AM – 2:00PM

GARDEN STATION ORGANIC KALE SALAD Pine nuts, strawberries, aged parmesan, tangerine dressing

LITTLE GEM HEARTS SALAD Tomato relish, garden herbs, goat cheese, green goddess dressing

CITRUS COUSCOUS SALAD Red pepper, cucumber, fennel, mint

BABY WEDGE SALAD Blue cheese crumble, bacon, avocado, housemade ranch dressing

SHRIMP DEVILED EGGS Bacon, chives, spices

CARVING STATION ROASTED BEEF TENDERLOIN WITH BOURBON CORIANDER SAUCE BONELESS LEG OF LAMB WITH NATURAL JUS GRILLED LOCAL SWORDFISH

ROASTED PEE WEE POTATOES, THYME BLUE LAKE BEANS, SLIVERED ALMONDS, BLISTERED CHERRY TOMATOES ROASTED BABY SPRING VEGETABLES

SEAFOOD DISPLAY SANTA BARBARA SMOKED SALMON AHI TUNA POKE DAY BOAT SCALLOP CEVICHE POACHED SHRIMPS ROCK SHRIMP ROLL SNOW CRAB CLAWS LOBSTER TAIL MORRO BAY OYSTERS HOUSEMADE COCKTAIL SAUCE, ATOMIC HORSERADISH, RELISHES MIGNONETTES WITH GOLETA CITRUS

DESSERT STATION VENTURE TO THE WINE ROOM AND SPLURGE ON BELMOND EL ENCANTO’S DIVINE DESSERT BUFFET SIGNATURE FLOATING ISLAND HOUSEMADE PASTRIES AND CAKES FRESH FRUITS CANDIES CAKE POPS HOUSEMADE CHOCOLATES

BOTTOMLESS BELLINIS $95 PER PERSON • $45 FOR CHILDREN 12 AND YOUNGER EXECUTIVE CHEF JOHAN DENIZOT