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Easter at Cress on Oak Creek

March 31 @ 10:00 am - 3:00 pm

Easter at Cress on Oak Creek

As the renewal of spring begins, Cress on Oak Creek looks forward to celebrating Easter on Sunday, March 31st. Take part in a signature L’Auberge de Sedona dining experience with a brunch buffet curated by the culinary team at Cress highlighting seasonal spring offerings. While delighting in the flavors of Easter Brunch, enjoy a Mimosa and Gin + Tonic bar along with the sounds of soothing harmonies from Sylvia Grap.

 

Easter Brunch Buffet
10:00am – 3:00pm
Adults $125 | Children $60

 

 

Reserve

(855) 905-5745

 

CHILLED SELECTION 

Buffalo Mozzarella gf Vine-Ripened Tomatoes, Aged Balsamic, Basil

Sliced Fresh Fruit gf, df Tajin & Elderflower

Grilled Asparagus gf Corn & Tarragon Dressing, Marcona Almonds

Vegetable Antipasto gf

Fingerling Potato Salad gf, df Onion Sprouts, Pickled Mustard Seed, Celery, Thyme, Paprika

Blue Crab & Corn Salad Bacon, Green Chiles, Whipped Avocado

CHEF-ATTENDED CARVING STATION 

Pepper Crusted Prime Rib of Beef gf, df Natural Drippings

Bone-In Arizona Honey Glazed Ham gf, df

Agave Glazed Salmon with Accoutrement Cornichons, Crème Fraiche, Fresno, Red Onion, Dill

WEST COAST OYSTER SHUCKING STATION

King Crab Legs, Poached Shrimp,

Smoked Trout Platters

Prickly Pear Mignonette gf, df

CHEF-ATTENDED OMELET STATION 

Local Goat Cheese, Aged Cheddar, Gruyere, Spinach, Mushrooms, Smoked Bacon, Cherry Tomatoes, Red Onion, Smoked Salmon, Peppers, Jalapeno

CHEF-ATTENDED PASTA STATION 

Pasta Choice: Cheese Ravioli, Potato Gnocchi

Sauce Choice: Roasted Garlic Parmesan, Veal & Beef Bolognese, Pomodoro

Cheese Choice: Parmesan, Ricotta

SIGNATURE BUFFET 

Applewood Smoked Bacon gf, df

Roasted Chicken Sausage gf, df

Thyme Potatoes O’Brien gf, df

Mesquite Brioche French Toast Bourbon Maple, Spiced Pecans, Oat Streusel

Grilled Chicken Thighs Mushroom Cream Sauce, Pearl Onions, Spinach

“Potato Carbonara” Grana Padano, Bacon, Green Onion

Spring Ratatouille & Poached Egg gf, df  Baby Zucchini, Patti Pan, English Peas, Eggplant, Confit Cherry Tomato, Oregano

Braised Beef Short Rib gf Southwest Polenta, Demi-Glace, Pico de Gallo

CREPE STATION

With Seasonal Sweet and Savory Ingredients

SWEET SELECTIONS 

Conclude your meal with sweet selections from Pastry Chef Donna Yuen, sure to tempt any sweet tooth.

Details

Date:
March 31
Time:
10:00 am - 3:00 pm
Event Category:
Event Tags:
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