Hoppy Easter Brunch

Enjoy our four-course plated brunch, and complimentary Champagne.
Seating every 15 minutes from 10:00 a.m. to 2 p.m. (Please note our last seating is 2 pm and we will be closed for dinner)
$65 per Adult, $20 for children ages 10 and under (from children’s menu). Tax & gratuity are not included.

For reservations phone 480-488-0698 or book them online

View / Print Tonto Easter Menu

Easter Brunch Menu

Salad and Fruit Course:
– Upland watercress, gastrique onions, Camembert, sun-dried apricot, candied pecans, blueberry shallot vinaigrette

– Tongues of fire beans, roasted AZ peppers, lovage, charred scallions, gerkins, watermelon radish, citrus herb vinaigrette

– Tri-color orzo pasta, preserved lemon, roasted asparagus, chickpeas, feta cheese, toasted pine nuts, chipotle vinaigrette

– Seasonal AZ fruit with wild nasturtium and roasted peach yogurt

Seafood Platter :
Pinot grigio poached jumbo shrimp, Alaskan king crab leg, and smoked Sockeye salmon with AZ citrus and three-peppercorn cocktail sauce

Mesquite wood-grilled Colorado lamb chops, red yarnet yam hash, spring onions, caramelized fennel, charred corn, mint, and pomegranate molasses bordelaise
– or –
House-made quiche with broccolini, Gouda, shallots, spinach, and trumpet mushrooms. Served with baby gem lettuce with blueberries, Maytag Blue Cheese, roasted pepitas, and rhubarb thyme vinaigrette
– or –
Pan-seared Alaskan halibut with shallot confit risotto, caramelized peaches, roasted baby beets, pichuberry buerre blanc, SIFarms basil oil
– or -|
Wood-fired beef tenderloin Oscar, crispy heirloom fingerling potatoes with pancetta, charred asparagus, jumbo lump crab, AZ smoked tomato hollandaise

Trio of desserts:
– Mini stacked carrot cake, maple cream cheese frosting, candied carrot, white chocolate garnish
– Coconut cream tartlet with glazed pineapple, macadamia nut brittle
– Nutter butter chocolate bar, layers of ganache, peanut butter filling, sea salt caramel sauce