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Easter Brunch at Ponte Winery

Category: Soirees and Shindigs  |  Permalink

Published: Tuesday, March 18, 2008

If you really don't want to cook on Easter and dread the inevitable chunk of time devoted to post-feast clean up, bring the family to our "Alice in Wonderland" themed Easter Brunch on Sunday, March 23rd at 11 am. The White Rabbit, also known as the Easter Bunny, and "Alice" herself will be milling about the decorated Tent Pavilion to invite the kids to partake in an Easter Egg Hunt, so remember to bring along those Easter baskets. And, mom and dad, feast your eyes on the menu below (and the best part is, you won't have to clean up):

~Easter Brunch Buffet Menu~

Breakfast Station:

• Wine Country Omelet Bar featuring black forest ham, bay shrimp, wild mushrooms, torpedo onions, spring garlic, heirloom tomatoes, kalamata olives, artichoke hearts, sweet peppers, fresh herbs and aged jack cheese
• Crepes, with choices of meyer lemon glaze, powdered sugar, strawberry-rhubarb glaze, maple syrup and triple orange sauce
• Scrambled eggs
• Applewood-smoked bacon and turkey-apricot sausage
• Rustic roasted breakfast potatoes with thyme, garlic and chives
• Assorted breakfst pastries and bagels

Seafood Station:

• House-smoked wild king salmon with lemon-dill creme fraiche, capers, red onion and grapefruit-vodka reduction
• Assorted seafood and sushi on ice with accompaniments
• Pan-seared ono with organic honey, mint and curry
• Aromatic basmati rice with dried cranberry and cilantro

Carving Station:

• Roast leg of lamb with mint pesto
• Sugar cane baked ham with grainy mustard and creamy horseradish
• Slow roasted prime rib au jus with creamy horseradish
• Roasted garlic and leek mashed potatoes

Vegetable Station:

• Assorted baby and seasonal vegetables
• Ratatouille lasagna with tomato coulis and mascarpone cream sauce
• Stuffed portobellini mushrooms with snow pea-spinach pesto
• Fava bean salad with seedless grapes, organic Italian onions, baby fennel, shaved parmesan cheese, fresh herbs and extra virgin olive oil
• Baby spring greens with candid walnuts, feta cheese, dried cranberries and balsamic vinaigrette
• Baby spinach salad with asparagus tips, roasted peppers, bleu cheese, pine nuts and lemon-thyme vinaigrette
• Fresh fruit display

Dessert Station:

• Assorted cakes and mini pastries
• Peaches grand marnier with vanilla bean ice cream

Kids Station:

• Macaroni and Cheese
• Dinosaur chicken bites
• Pigs in a blanket
• Carrot and celery crudite with ranch dip

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