Easter Brunch and Dinner - 2013

The Easter Buffet features: Roasted Leg of Lamb & Mint Chimichurri; Stuffed Cabbage with Beef & Pork Blend; Fried Chicken & Waffles with Tabasco Maple Syrup; Eggs Benedict; Easter Meatloaf with Tomato Glaze & Whipped Potatoes; Maryland Lump Crab Cakes with Sweet Chili Remoulade; Salmon Pastrami; Peel & Eat Jumbo Shrimp; Baked Ham with Raspberry and Pineapple Glaze; Seasonal Vegetable Bar; Fresh Field Green Salad; Roasted Baby Red Potatoes.
Maricopa
10 a.m. to 3 p.m.
$22.99 per person; $12.99 for kids 4 - 12; kids under 4 are free

Easter Brunch: Cold Station with Shrimp Cocktail; Traditional Caesar Salad; Roasted Vegetable Salad; Fresh Sliced Fruit served with Mixed Berry Yogurt; Assorted Dinner Rolls. Hot Station with Ahnala Eggs Benedict; Bacon and Sausage; Penne Pasta with Chicken and Grilled Corn; Chicken Scaloppini with Marsala and Mushrooms; Au Gratin Potatoes; Wild Mushroom Risotto; Roasted Seasonal Vegetables. Omelets Station. Carving Station with Herb Roasted Prime Rib Au Jus and Mesquite Smoked Ham. Kids Station: Chicken Tenders; Mac and Cheese; Corn Dogs; Uncrustables PB&J; Goldfish Crackers. Dessert Station.
where
10:30 a.m. to 3 p.m.
$35 for people over 12; $20 for children 4 - 12 years; free for children under 4

Easter Sunday Brunch is a formal dining experience that begins with a selection of seasonal starters including a light spring salad, sweet ambrosia salad, Caesar salad and New England style clam chowder. Entrees include a choice of traditional and exotic favorites, such as Eggs Benedict, 7-ounce Filet Mignon wrapped in Applewood bacon, 8-ounce Prime Rib, AG’s famous 10-ounce Delmonico, 16-ounce pork tenderloin and pork chop, Atlantic salmon or swordfish, half-rack of New Zealand lamb or half a roast chicken. Each meal will include an Arrowhead Grill side. Side choices are sautéed asparagus, sautéed green beans, mashed potatoes, baked potato, creamed corn, creamed spinach, AG hash browns, sautéed mushrooms and onion or maple mashed sweet potatoes. Dessert will also be offered for an additional $5.99, choice of the restaurant’s signature butter cake, crème brulee vanilla, cinnamon cake or strawberries and chocolate fondue.
Glendale
10 a.m. to 3 p.m.
$42.99 per person

A menu featuring tastes from both north and south of the border. Fresh Fruit Basket with Berries, Crisp Vegetables with Cilantro Ranch Dressing, Tortellini Pasta Salad, Southwestern Potato Salad. Omelets Station including ham, bacon, shrimp, chorizo, smoked vegetables, cheese, onions, green chilies, mushrooms, jalapenos and salsa. Pancakes with assorted toppings, Scrambled Eggs Ranchero, Country Sausage Patties, Brown Sugar Cured Bacon, Breakfast Potatoes, Roasted Green Chile Breast of Chicken, Red Chile Con Carne with warm Gorditas, Roast Beef and Pork Loin Carving Station. Assorted Breakfast Breads and Danish. Tres Leches Cake, Red Velvet Cheesecake, “Grand Chocolate Fountain” featuring an assortment of fruit, sweets and pastry for the dipping.
Central Phoenix
9 a.m. to 2 p.m.
Adults $23.95; children 4 -10 $9.95

The Easter special three course pre-fixe menu includes: your choice of one starter - Mixed Green Salad, Caesar Salad, Mozzarella & Tomatoes, Maryland Crab Cake or Soup of the Day; your choice of entrée - Rack of Lamb, Prime New York Sirloin Steak, Grilled Norwegian Salmon, or Veal Chop; one side item - Creamed Spinach, Broccoli (Steamed or Sautéed), Peas and Onions, German Potato, or 1/2 Cottage Fries & 1/2 Fried Onion Rings; your choice of dessert - Apple Strudel, Carrot Cake, Cheesecake, or Chocolate Mousse Cake; Coffee and Tea.
Scottsdale
3:45 p.m. to 10:30 p.m.
$69.95 per person

A festive Easter grand buffet featuring a cold buffet with seasonal fruit and berries; charcuterie and antipasto display offering grilled zucchini, artichokes, eggplants and assorted domestic artisanal meats; an assortment of salads; poached shrimp, crab claws, Washington state oysters, smoked salmon, an American caviar station and a sushi bar. A hot buffet will feature an omelet station; petite wild mushroom quiche, Belgian waffles, blue corn pancakes and challah French toast; farm eggs benedict; smoked crispy bacon; pasta including cavatappi alfredo and orecchiette marinara; a carving station with maple glazed ham, cracked pepper and sea salt New York strip loin and free range roasted whole turkey; main dishes include free range chicken and organic salmon. An extensive array of desserts by the award-winning National and World pastry Champions include lemon meringue pie, exotic fruit tart, triple chocolate napoleon, carrot cake, chocolate hazelnut tart, peach blueberry crostada pie, strawberry short cake, and milk chocolate bread pudding.
North Phoenix
10 a.m. to 4 p.m.
$69 per adult; $32.50 per child under 12

Easter special menu: tossed house salad; choice of dried apricot glazed ham or grilled herb chicken with a pesto cream sauce both served with sautéed julienne beets, red onions & fresh herbs and fully loaded baked potato. Choice of one of the following desserts: berry cobbler with vanilla bean ice cream or carrot cake with cream cheese frosting.
Chandler
11 a.m. to 8 p.m.
$16.99 per person

Easter special menu: farmer’s market salad with spring mix, shaved red onion, shredded carrots, tear drop tomatoes, blue cheese crumbles, mixed berries, candied pecans, and raspberry vinaigrette in a cucumber bowl; choice of double lamb chop or braised lamb shank, Israeli couscous, baby vegetables; for dessert, banana fosters.
Chandler
11 a.m. to 8 p.m.
$17.95 per person

On Easter Sunday select from a variety of brunch favorites, such as the French Toast Benedict, an egg battered brioche bread grilled and topped with a thick sausage waffle and poached eggs, served with vanilla hollandaise, grilled potatoes and fruit ($14); the Huevos Rancheros, three eggs on top of a house made masa cake, covered with alubia frijoles, pork chile verde sauce, and melted cheese ($13.50); or Fast Crepes, homemade crepes filled with a ricotta/mascarpone cheese blend and topped with seasonal fruit cobbler ($11). Chef Thomas has also created an Easter brunch special, Bennie and the Chops, featuring poached Easter eggs, tender grilled lamb chops, and chocolate hollandaise sauce, served with chive potatoes (market price). All brunch dishes are served with complimentary champagne. Dinner will also be served until 9 p.m. where the regular menu will be offered plus a dinner special of a Roasted Rack of Lamb.
Carefree
9 a.m. to 3 p.m.
pricing à la carte