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’s 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: – 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 Entrees: 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 withshallot 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