Easter Sunday Brunch Menu April 21, 2019

Join us for Easter Sunday for a prix fixe three-course meal from renowned Executive Chef Jeff Jackson. Savor the flavors of spring while sipping a sparkling wine and taking in views of Torrey Pines Golf Course overlooking the pacific ocean.

$80 per person |  $95 with free-flowing sparkling wine  |  $40 (12 and under)

Reserve my table

FIRST COURSE (choice of)

Apple Wood Smoked Ruby Trout
Blue Lake Green Beans, Radish, Frisée, Buttermilk Dressing, Shaved Brioche


Spring Vegetable Minestra
Extra Virgin Olive Oil, Parmesan


Chicken Liver Pate
Arugula, House Pickled Vegetables, Whole Grain Mustard, Toasted Pain de Levain


Dungeness Crab Ravioli
Tomato Citrus Herb Coulis, Torn Basil, Shaved Fennel, Torpedo Onion and Cara Cara Orange Salad


Strawberry Salad
Watercress, Pickled Red Onion, Humboldt Fog, Candied Pecans, Balsamic Vinaigrette


SECOND COURSE (choice of)

Caramelized Sea Scallops
Warm Salad of Bloomsdale Spinach, Pancetta, Whole Grain Mustard Vinaigrette Poached Egg, Crispy Onion


Roasted Alaskan Halibut
Asparagus and Morel Mushroom Risotto, Green Garlic Salsa Verde, Red Frill


Almond Wood Roasted Prime Ribeye of Beef
Young Broccoli, Grilled Spring Onion, Boulangère Potato, Red Wine


Braised Lamb Osso Buco
Creamy Polenta, Snap Peas, Pea Tendrils, Heirloom Carrots, Charred Onion Chimichurri


Vol Au Vent Printanière
Spring Vegetables, Vegetable Velouté, Fennel Purée


DESSERT (choice of)

Carrot Cake
Marzipan Carrots, Candied Pecans, Pineapple


Vanilla ‘Cream Egg’
Chocolate Cake, Tropical Confit, Passion Fruit Crunch, Caramel


Spring Berry Pavlova
Pistachio Cream, Strawberry Rose Sorbet, Lemon Curd