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Easter Brunch at Studio
April 21 @ 11:00 am - 3:00 pm
Once again Studio’s Easter Brunch complete with panoramic Pacific views, will be a memorable exquisite holiday meal. Chef Benjamin Martinek’s First Course is a choice of either Baby Gem Lettuces with Easter egg radish, shaved carrot, spiced almond, avocado and green peppercorn dressing; Seared Kona Kampachi with baby beets, smoked trout roe and horseradish yogurt; or Dutch White Asparagus and Lady Edison Ham with pecorino toscano mousse and sea asparagus gribiche. His Second Course offers a choice of Spinach Frittata with leek fondue, potato glass and hackleback caviar; Dungeness Crab Hash with roasted Kennebec potatoes, spring onion, pasilla chile, poached hen egg and fines herbs; or Pissaladière with early girl shaved tomatoes, grilled ramps, white anchovies, gordal olives and lemon basil. Entrees are Alaskan Halibut En Croûte with smoked egg sabayon, sugar snap peas, golden chanterelle and sprouted barley; Mary’s Farm Organic Chicken Roulade with garlic thyme pomme purée, morel mushrooms, green garlic and buttermilk chicken jus; or Superior Farms Spring Lamb Saddle with lamb sugo, fava bean, squash blossom and shaved garrotxa. Cheese Quadrello Di Bufala with buckwheat tartlet, quince and truffle will follow, and Dessert is Dominican Chocolate Pot De Crème with salted caramel and bourbon or Pear Cheesecake with vanilla, poached and roasted pears and sorbet.
$150 per guest, $60 per child ages four to 12, plus tax and gratuity. For reservations, (949) 715-6420.