Easter Brunch and Dinner - 2013

A two-course brunch. Choose one of three appetizers and one of five main dish choices. Receive a $25 dining card for next visit (restrictions apply).
Chandler and North Phoenix
11:30 a.m. to 2:30 p.m.
$29.95 per person

Omelets to order, eggs diablo, scrambled eggs, bacon & sausage, biscuits and country gravy, breakfast potatoes, waffles, carving station with baron of beef and ham with with rum raisin sauce, chicken monterey, mahi mahi, veggies, assorted salads, danish, muffins, pies, cakes, cheesecake, mousses, cookies and a chocolate fountain. Assorted juices, coffee, tea & milk. Also includes complimentary champagne. Entertainment by a singing duo.
Tempe
Sunday, March 31 from 10 a.m. to 2 p.m. with the last brunch reservation taken at 1:30 p.m.
Adults $29.95; kids 10 and under $12.95; Kids in highchairs are free.

Easter Brunch will include a buffet of “Beginnings & Desserts” featuring a selection of seafood, artisan breads, imported cheeses, fresh fruit and salads, dessert pastries as well your choice of one of the following entrée options: blueberry lemon pancakes, filet steak benedict, skillet roasted sea bass, breakfast croque monsieur, smoked salmon & leek tart, grilled veal chop or breakfast banana brulée.
Paradise Valley
10 a.m. to 2 p.m.
$75 per person ($85 with sparkling wine); children $18. 20% gratuity added for parties of 6+.

The DoubleTree by Hilton Phoenix Gilbert (formerly the SanTan Legado Hotel at SanTan Village) presents an Easter Champagne Brunch. Breakfast items to include an Omelet & Waffle Station, apple wood smoked bacon and breakfast sausage patties, tomato, mushroom, and spinach frittata, breakfast potatoes and baskets of breads, muffins, Danish, and croissants. Cold fare fisplay of sliced fresh fruit & cheese, salad bar, iced peel & eat shrimp, snow crab claws, seafood salad and Norwegian smoked salmon. Dinner entrées include Dilled Salmon with Roasted Fennel Sauce, Roasted Chicken with Artichoke Cream Sauce, Port Wine Beef and Mushrooms with Penne Pasta, Roasted Garlic Red Skin Mashed Potatoes, seasonal vegetables and assorted rustic breads. The Carvery features Prime Rib, Dijon Mustard and Honey Glazed Bone in Ham. The Kid’s Corner has chicken strips, macaroni & cheese, French fries, and corn. The Sweet Endings Buffet has assorted cakes, cookies, tarts, and confections. Complimentary Champagne and Mimosa. Sparkling apple cider will be available. Visits from the Easter Bunny. 20% gratuity added automatically.
Gilbert
10 a.m. to 3 p.m.
Adults: $37.95 per person; Children (4-12yrs) $16.95; children 3 and under are free.

The Champagne Brunch Buffet in the Grande Ballroom will feature a selection of traditional brunch favorites including choices of breakfast meats and smoked salmon, omelet and waffle stations, freshly prepared bakery delights, assorted salads, chilled buffet along with fresh vegetable medleys. Carving stations and distinctive dining entrees will include oven roasted lamb with red wine demi-glace and mint jelly, honey-cured ham and herb roasted prime rib, alongside many other entrees and accompaniments. For dessert, an assortment of tortes, cakes and tarts. Advanced reservations required.
Scottsdale
10 a.m. to 3:30 p.m.
$43 for Adults; $22 for children ages 13-18; $15 for children ages 6 - 12; free for children under 5

Easter special at Shula's is a spring mix salad with romaine hearts, cucumber, heart of palm, asparagus, cherry tomato with choice of dressing; duo of center cut filet and diver sea scallops with horseradish whipped potato, roasted vegetables, blood orange beurre blanc and béarnaise sauce; pineapple rum cake or coconut sorbet.
Chandler
5 p.m to 10 p.m.
$54.95 per person

SOL’s Easter brunch menu features unique twists on a variety of authentic Coastal Mexican favorites, plus specialty cocktails. Easter brunch dishes include the Breakfast Torta, a garlic-toasted telera roll stuffed with Huevos Mexicanos, cheese, bacon, avocado, and pickled jalapenos ($10.50). The Souffle Carlotta is SOL’s version of French toast, a rich and creamy bread pudding spiked with Patron Citronage and lemon zest, butter-sauteed and drizzled with organic agave syrup, then topped with mango, berries, vanilla whipped cream, almonds and powdered sugar ($11.75, with meat $13.25). The Crab & Shrimp Cakes ‘Benedicto’, two crisp-fried crab and shrimp cakes are topped with poached eggs and chipotle-orange hollandaise sauce, is served with double-smoked bacon, avocado and refried black beans ($17.50). Brunch beverages: Bloody Mary, with house made mix and Ketel One Citron ($8); Fresco Greyhound with fresh-squeezed grapefruit and Ketel One Vodka ($8); Mimosa SOL, with fresh orange juice and sparkling wine ($3).
Scottsdale
10 a.m. to 3 p.m.
pricing à la carte

Along with their regular brunch offerings, a few specials have been created for Easter Sunday: An asparagus salad with purple potatoes, poached eggs and hollandaise - $11; Wood-roasted leg of spring lamb, local farm vegetables and natural ju.- $25; Baker’s Board - $8. The Baker’s Board varies weekly, on Easter they will serve fresh baked breads, French baguettes, bacon date scones, and bagels from the wood-fired oven. Live musical entertainment from 10:30 a.m. to 1:30 p.m.
Phoenix
9 a.m. to 2:30 p.m.
pricing à la carte