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Hoppy Easter Brunch
April 16, 2017 @ 10:00 am - 2:00 pm
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, $20for children ages 10 and under (from children‚Äôs menu). Tax & gratuity arenot included. For reservations phone 480-488-0698 or book them online View / Print Tonto Easter Menu Easter Brunch Menu Salad and Fruit Course: ‚Äì Upland watercress, gastrique onions, Camembert, sun-dried apricot, candied pecans, blueberry shallot vinaigrette ‚Äì Tongues of fire beans, roasted AZ peppers, lovage, charred scallions, gerkins, watermelon radish, citrus herb vinaigrette ‚Äì Tri-color orzo pasta, preserved lemon, roasted asparagus, chickpeas, feta cheese, toasted pine nuts, chipotle vinaigrette ‚Äì 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 Entrees: Mesquite wood-grilled Colorado lamb chops, red yarnet yam hash, spring onions, caramelized fennel, charred corn, mint, and pomegranate molasses bordelaise ‚Äì or ‚Äì 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 ‚Äì or ‚Äì Pan-seared Alaskan halibut withshallot confit risotto, caramelized peaches, roasted baby beets, pichuberry buerre blanc, SIFarms basil oil ‚Äì or -| Wood-fired beef tenderloin Oscar, crispy heirloom fingerling potatoes with pancetta, charred asparagus, jumbo lump crab, AZ smoked tomato hollandaise Trio of desserts: ‚Äì Mini stacked carrot cake, maple cream cheese frosting, candied carrot, white chocolate garnish ‚Äì Coconut cream tartlet with glazed pineapple, macadamia nut brittle ‚Äì Nutter butter chocolate bar, layers of ganache, peanut butter filling, sea salt caramel sauce