A.R. Valentien Easter BrunchSunday, April 5 | Brunch: 10:00 a.m. - 5:00 p.m. | Dinner: 5:30 p.m. - 9:30 p.m.


Whether you’re joining us for a festive brunch or a special Easter dinner, A.R. Valentien offers thoughtful options to celebrate the spring holiday. For brunch, enjoy our à la carte menu with Easter-inspired specials, then head to The Lodge’s central courtyard for a complimentary egg hunt and a visit from the Easter Bunny.

In the evening, settle in for a curated three-course dinner featuring seasonal flavors as well as an optional wine pairing to elevate the experience. However you choose to gather, we look forward to welcoming you for a memorable Easter celebration.


Reserve Table

Egg Hunt with the Easter Bunny

Sunday, April 5 | 11:30 a.m. - 2:30 p.m.

Families are invited to join us in our central courtyard for a complimentary Easter egg hunt. Children can search for colorful eggs, meet the Easter Bunny, and enjoy freshly baked cookies.

A.R. Valentien Easter Brunch Menu
Menu Items Are Subject To Change

TO START

Almond Butter Banana Parfait
Yogurt, Granola, Blackberry, Raspberry, Mint

18

Duck and Pistachio Pâté
Roasted Fig Chutney

18

Hand-Picked Green Salad
Soft Lettuces, French Beans, Peas, Asparagus, Dill, Basil, Mustard Vinaigrette

23

Honey-Roasted Grapefruit
Lavender Honey, Pistachio

12

Hummus with Scallion Naan
Melted Eggplant, Blistered Peppers, Cilantro, Dukkah

21

A Mano Burrata and Baby Beets
Crispy Prosciutto di Parma, Blood Orange, Aged Balsamic, Micro Arugula

26

BRUNCH CLASSICS

Lemon Ricotta Pancakes
Raspberry Syrup

25

Oven-Baked Egg Frittata
Confit Tomatoes, Spinach, Zucchini, Fontina Fonduta, Micro Basil

27

Grilled Brandt Beef Prime Steak and Eggs
Fried Eggs, Roasted Fingerling Potatoes, Mushroom Gravy

38

Brioche French Toast
Toasted Pecans, Whipped Espresso Mascarpone, Blackberry

24

Mushroom and Goat Cheese Omelet
Butter Lettuce, Radish, Champagne Vinaigrette, Choice of Toast

26

Smoked Pork Belly Benedict
Organic Poached Eggs, Toasted Brioche, Spinach, Hollandaise Sauce

27

SIGNATURE MAINS

Hand-Rolled Fettuccine
Heirloom Tomato, Confit Garlic, Arugula, Basil, Ricotta Cheese

34

Chicken "Under a Brick"
Yukon Gold Potato Purée, Chanterelle Mushrooms, Natural Jus

38

Smoked Ruby Trout Tartine
Beets, Horseradish Cream, Pickled Mustard Seeds, Toasted Brioche

26

California Sea Bass
Chanterelle Mushrooms, Sunchoke Purée, Mushroom Mascarpone Emulsion

46

SIDES

Crispy Rosemary Potatoes

9

Smoked Bacon

9

Artisan Ham Steak

9

Chicken Apple Sausage

9

A 3% kitchen appreciation fee will be applied to all food and beverage items and shared 100% with our kitchen employees. We believe they should share in the success of the restaurant and strive toward delivering the best guest experience possible. This helps us attract and develop our culinary talent, rewards excellence, encourages creativity, and elevates the expectations for our entire team. We hope you feel its positive impact every time you dine with us. Please help conserve San Diego's water resources ~ we will gladly serve water and refills at your request. Please let your server know of any food allergies, dietary restrictions, or special requests. Our culinary staff will strive to accommodate any special needs through the use of our locally sourced ingredients. For parties of 7 or more, a mandatory service charge of 20%, plus current sales tax will be added to your bill. WARNING: Consuming raw or undercooked meat, eggs, poultry, seafood or shellfish may increase your risk of contracting food-borne illness, especially if you have certain medical conditions

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