Easter Brunch
                           Sunday, April 11, 2010
                                     10am - 2pm
          ...
Salads
                         Field Greens
            Cherry Tomatoes, Cucumbers, Mushrooms,
   Carrots, Crumbled Blue ...
Prime Rib of Beef (Station)
          Horseradish, Dijon and Pommerey Mustards

               Pineapple-Glazed Ham (Stati...
Upcoming SlideShare
Loading in …5
×

Hyatt Easter Menu 2010

1,460 views

Published on

0 Comments
1 Like
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
1,460
On SlideShare
0
From Embeds
0
Number of Embeds
1
Actions
Shares
0
Downloads
12
Comments
0
Likes
1
Embeds 0
No embeds

No notes for slide

Hyatt Easter Menu 2010

  1. 1. Easter Brunch Sunday, April 11, 2010 10am - 2pm $78.00 Adults $68.00 Senior’s 65+ $25.00 Kids (6-12) Kids 5 and under -Free (Sales tax and gratuity not included) At The Californian Courtyard, indulge your senses with spectacular fountain and ocean views with live jazz entertainment, Easter egg hunts and a visit from the Easter bunny. Enjoy champagne service, freshly made waffles and pancakes, eggs made-to- order, a raw bar, sushi, carved meats and seafood, plus incredible Easter desserts, including our decadent Chocolate Fountain. Easter Menu Fresh Breakfast Bakeries Assorted Muffins, Croissants, Fruit Breads Bagels and Danish Fruit Preserves and Butter Balls Seafood Station Jumbo Shrimp & Crab Claws Fresh Lemon Wedges, Cocktail and Tabasco Sauce Smoked Atlantic Salmon Cream Cheese, Capers, Sliced Tomatoes and Red Onions Sushi Bar A Bountiful Selection of Freshly Made Assorted Sushi Soy Sauce, Pickled Ginger, Wasabi and Chopsticks
  2. 2. Salads Field Greens Cherry Tomatoes, Cucumbers, Mushrooms, Carrots, Crumbled Blue Cheese, Bacon Bits, Hard-Boiled Eggs Balsamic Vinaigrette, Ranch Dressing & Raspberry Vinaigrette Grilled & Roasted Vegetables Chipotle Aioli Vine Ripe Tomatoes, Fresh Mozzarella, Micro Basil, Extra Virgin Olive Oil Display of Whole and Cut Fresh Fruit Arugula, Shaved Reggiano & Grilled Radicchio With Balsamic Vinegar & Truffle Vinaigrette Artisan Cheese Selection with Fig Compote, Dried Fruit, Crackers and Baguettes Freshly Made Waffles Fresh Berries, Warm Maple Syrup, Butter Balls and Whipped Cream Apple-Cinnamon Pancakes Warm Maple Syrup and Butter Eggs Made to Order Your way, our way, omelets, scrambled over easy, etc…. Hot Entrées Eggs Benedict Bacon & Sausage Fresh Seasonal Vegetable Medley Basmati Rice Pilaf with Roasted Almonds and Dried Fruit Red Bliss Potatoes with Caramelized Onions Blintzes with Grand Marnier Sauce
  3. 3. Prime Rib of Beef (Station) Horseradish, Dijon and Pommerey Mustards Pineapple-Glazed Ham (Station) Wildflower Honey Mustard, Orange-Chili Marmalade Grilled Seasonal Fish (Station) Chimichurri Jumbo Lump Crab Cakes (Station) Cocktail and Remoulade Sauces Four Cheese Ravioli (Station) Slow-simmered Tomato-Basil Sauce Mushroom Ravioli (Station) Northern Californian Mushrooms, Brown Butter, Reggiano Desserts A Decadent Display of Assorted Miniature Pastries & Parfaits The Chocolate Fountain Strawberries, Marshmallows, Rice Crispy Treats Warm Bread Pudding Tahitian Vanilla Crème Brulee (Station) Ice Cream Sundae Bar (Station) Selection of Ice Creams, Toppings and Sauces Children’s Corner Chicken Fingers with Ketchup, BBQ Sauce & Ranch Dressing Hot Dogs Pizza Macaroni and Cheese PB&J’s (Menu items subject to change)

×