Easter Brunch at Whist

Executive Chef Warren Schwartz has specially crafted a full fare of delectables for Easter Brunch including Banana stuffed french toast with maple-pecan butter and Peeky-toe crab deviled eggs.

March 23, 2008
10:30am–3:00pm

Pricing: $55 per person; $75 with unlimited champagne and bloody marys

Downloadable Easter Brunch Menu


Make online dining reservations for Whist at the Viceroy Santa Monica

Party Size:

Date:

Time:

Easter Brunch Menu 2008

Mixed Hors D’ Oeuvres
Eggs Benedict
Smoked salmon platter
Pineapple shrimp kabobs
Alaskan crab legs with warm herb butter
Warm breakfast potato and duck "hash"
Crème brulee battered French toast with cheesecake and tangerine confit
Slow roasted halibut with red wine, grapes and tarragon
Slowly scrambled eggs with parmesan cheese, wild mushroom and asparagus
Root barbecued Gusto Ham with mustard and tomato
Rosemary and sea salt roasted beef ribeye Truffle roasted turkey breast with turkey jus
Strata with andouille, shrimp and roasted corn
Applewood smoked bacon and pork sausage
Farmer's market roasted vegetables
Omelet station
Waffle station
Fresh fruit platter

Easter sugar cookies
Vanilla shortbread with lemon curd
Scones—cheddar/bacon, Swiss/thyme, basil/mozzarella/sundried tomato
"Pink velvet cake" with grapefruit-vanilla butter cream
Carrot cake with caramel-cream cheese frosting
White chocolate pistachio cupcakes
Coconut snowball cupcakes
Raspberry-corn muffins with honey butter
Hand-rolled truffles
Sliced banana bread and coffeecake
Lidia's crème caramel
Chocolate caramel tart with blackberries
Yogurt/granola parfaits
Croissants and strawberry-rhubarb jam