Greer's OC

Still looking for a great place to celebrate Easter? We recommend an oceanfront Easter dining experience at Splashes at the Surf and Sand Resort in Laguna Beach; or a beautiful blooming garden setting at Provenance in Newport Beach; or a family favorite, the Queen Mary's all day Easter celebration.

Surf and Sand Resort in Laguna Beach is offering a seaside Easter celebration with a specialty menu from Executive Chef, David Fuñe at Splashes with an ocean view and sounds of the surf.

On Sunday, April 5 from 12-3 p.m. Splashes will offer a three-course lunch that includes savory and sweet choices. Start with seasonal bites like the Spiced Peach & Plum Salad, Compressed Salmon Dumplings and Crisp Brussels Sprouts.

The main course choices include the new Lobster & Go-Green Spinach Benedict, Mary's Garlic Half-Chicken and a Black Forest Carrot vegetarian delight.

You’ll also be treated to holiday sweets including White Chocolate Lemon Tart, Red Ginger Panna Cotta and more. Click here to preview the full menu.

Reservations are recommended and fare for the lunch is $65 per person. 

Surf and Sand Resort is at 1555 South Coast Highway in Laguna Beach. 877.741.5908.

Easter at Provenance: Champagne Brunch in the Garden

Enjoy Champagne Brunch in the Garden at Provenance in Newport Beach for its very first Easter.

The garden is blooming and Chef Cathy Garland Pavlos is offering a delicious three-course, prix-fixe brunch menu with many dishes to choose from, and glasses of bubbly too.

Brunch incudes complimentary Champagne and an amuse of Provenance Yogurt Biscuits and House Honey Butter.

Choose from starters such as Crab and Asparagus Bisque; Clipped Garden Lettuces; Housemade Pate, Charcuterie, Pickles; or Petite Artisan Cheese Plate and Seasonal Fruit.

Main dishes choices include Housemade Wild Salmon Gravadlax with softly Boiled Cage Free Eggs, and Crispy Brussels, Dilled Hollandaise; or Carved Leg of Rosemary Colorado Lamb with Roasted Potatoes, Baby Carrots, Mint Sauce.

There’s also New Zealand Wild Sole with Squashed New Potatoes, Baby Spinach and Citrus, Herbs and Brown Butter; or French Rolled Omelet with Asparagus, Leeks, Heirloom Spinach, and Goat Cheese with Breakfast Potatoes; Petite Black Canyon Filet Mignon Medallions with Truffled Mashed Potatoes, Port Wine Reduction and Asparagus.

The last main dish is a Bacon wrapped Snake River Farms Pork Tenderloin with Cage Free Fried Egg, Apple Butter and Creamy Polenta with Asparagus.

For dessert, enjoy a lavish dessert buffet with pastry chef’s selection of mini euro pastries. You can add a basket of scones and donuts for the table.

Children’s meals and vegetarian options are available, too.

2531 Eastbluff Drive in Newport Beach. 949.718.0477