Easter Weekend Dining Options at Terranea Resort

Terranea Easter Champagne Brunch in the Palos Verdes Ballroom
Sunday, April 9, seatings at 9:30, 10 and 10:30 a.m. and at 1, 1:30 and 2 p.m.
This lavish annual event is presented by the resort’s Executive Chef Andrew Vaughan and his culinary team. The Easter Bunny will make a special appearance and the Kids’ Buffet will offer their favorites. Among the many delicious choices are Asian Kitchen Station serving Pan Seared Local Snapper with black bean sauce and Crispy Tofu Tao Si with Char Sui Style Pork Butt. Chilled Seafood features Jumbo Shrimp and Oysters, Chilled Crab Claw and Smoked Salmon. Traditional Honey Glazed Ham Leg andTandoori Yogurt Fed Leg of Lamb are at the Carving Station. In addition, there will be Pasta and Risotto, a Salad Bar, Charcuterie and Cheese and classic breakfast options. For the decadent finale, guests will love the house made Pastries and Ice Cream Sunday Station. An array of bottomless mimosas will be made to order and of course, there is Champagne and a cash premium bar available.
$129 for adult guests, $59 for kids (five to 13), $15 for kids (two to four); exclusive of tax and gratuity. Reservations available at https://www.terranea.com/events/featured-events/kids-family/easter-ballroom-brunch.

mar’sel Easter Sunday Brunch
Sunday, April 9, from 10 a.m. to 3 p.m.; live entertainment from 10 a.m. to 2 p.m.
With breathtaking views of the Pacific, dining indoors or al fresco overlooking the ocean is a lovely, getaway experience at mar’sel. Award-winning Chef Fabio Ugoletti always delights guests with his inventive twists on Mediterranean cuisine, using the very best locally sourced products from the ocean, resort gardens and surrounding peninsula. For his Easter Brunch, he will be serving Course One of Asparagus Salad with quail eggs, prosciutto Parma, Parmigiano fondue and black truffle; Course Two is Cavatelli with lamb ragu, whipped ricotta, fava bean and parsley; Course Three is a choice of Deconstructed Carrot Cake with cream cheese drops and butter pecan gelato or Coconut Cream Roulade with mango gelato. Wine pairing from the restaurant’s Wine Spectator Award of Excellence list is available.
Three-course Brunch is $125 per guest, wine pairing is $65; exclusive of tax and gratuity. Reservations available by calling 844-242-0967.

catalina kitchen Easter Brunch Buffet
Sunday, April 9, from 9 a.m. to 2 p.m.; live entertainment from 9 a.m. to 2 p.m.
Discerning families appreciate panoramic views, ocean breezes and delightful food and drinks at the spirited casual eatery catalina kitchen– inside or on the terrace. The Buffet Brunch features a From the Raw Bar Station, Donut Wall Display, Farm Stand Greens, Crepe Station, Outdoor Pancake Station, Eggs Every Style and Hand Carved Salt Crusted Prime Rib, Herb Roasted Rack of Lamb, Grilled Tri Tip and Spicy Chicken Sausage, Bratwurst and Andouille with mustard. From the Stone Oven comes catalina kitchen’sThree Cheese Pizza, Carne Asada Pizza and Caprese Pizza. Mouthwatering Desserts presented by Chef Pierino Jermonti are Orange Scented Ricotta Cannoli, Vanilla Bean Panna Cotta, Strawberry Almond Torte and more. There will be a Farm-To-Table Bloody Mary, Mimosa and Margarita Bar at an additional $25.
$119 per adult guest, $45 for kids (five to 12) exclusive of tax and gratuity. Reservations available by calling 844-242-0967.

Easter Weekend Specials
Easter Weekend specials will be honored at other resort restaurants. At Nelson’s spectacular cliff-top setting, the specialty menu on Saturday, April 8, and Sunday, April 9, from 11 a.m. to 8 p.m. will offer jumbo crab cake benedict served with a house salad, white chocolate raspberry pyramid and for sipping, Prosecco punch or house made white sangria. At bashi April 8 to 9, from 12 to 9 p.m., guests may savor sizzling Korean beef short ribs with garlic green beans and kimchi or pepper crusted ahi with crispy rice, as well as its Jessica Rabbit cocktail, which is perfect for Easter and composed of Ketel One, carrot, ginger, tarragon and egg whites. During Easter weekend, the Lobby Bar, from 3 to 11 p.m. on Saturday and 12 to11 p.m. on Sunday, will be concocting a Cottontail Martini shaken with Absolut Elyx, coconut, honey and vanilla, and serving Rack of Lamb. During the holiday weekend, sea beans’ special desserts are Mango Coconut Roulade, White Chocolate Raspberry Pyramids and decorated Easter Cookies. There’s also decaden tvegan chocolate and passion fruit compote and for breakfast and brunch a Waffle Station.

Photo courtesy of Terranea