HOP TO NAPA VALLEY GRILLE’S BOUNTIFUL SUNDAY BRUNCH BUFFET THIS EASTER WITH FAMILY FRIENDLY OPTIONS FOR ADULTS ($45) AND CHILDREN ($12) ONSUNDAY, APRIL 20, 2014
Executive Chef Taylor Boudreaux offers endless market-fresh selections including a Seafood display, Omelet Station, and Prime Rib carving station for Easter Brunch alongside new rustic Spring menus for Lunch, Dinner, and Weekend Brunch this April
WHAT: On Sunday, April 20 from 11 am – 3 pm, Westwood’s Napa Valley Grille invites families to celebrate the holiday with a bountiful Easter brunch buffet ($45/Adult; $12/Child*) spread of rustic, wine country-inspired cuisine. Executive Chef Taylor Boudreaux will offer a selection of farm-fresh dishes alongside aSeafood Display of Oysters, Shrimp Cocktail, and House Cured Salmon; an Omelet Station; and Prime Rib carving station. Guests can top off brunch withBottomless Mimosas (additional $15/person) to pair with seasonal brunch offerings including:
§ Israeli Couscous Salad with dried apricots, fresh herbs, citrus zest, almonds, and olive oil
§ Lamb Merguez Sausage with poached eggs and white bean cassoulet
§ Brioche French Toast with cherry compote and vanilla-brandy syrup
§ Marinated Grilled Natural Salmon with roasted corn salsa
§ Housemade Seasonal Agnolotti Pasta
§ Espresso Tiramisu
§ Apple Crumble Tart
Additionally, this April, Napa Valley Grille and Executive Chef Boudreaux introduce new Spring dishes with ingredients such as Kefir Lime Vinaigrette over Thai Steak Salad; Pancetta Lardons atop Grilled Asparagus and Sous Vide Poached Egg; Soy Glazed Shitake Mushroom and Orange Miso with Morrow Bay Black Cod; and Lamb Merguez Sausage with Braised Rabbit.
To add, pair dishes with the new Springtime Liquid Therapy cocktails made with infused liquors and market-fresh ingredients. The seasonal selection include:
§ Arnold Pama with Tea-infused Tito’s Vodka, Pama Pomegranate Liqueur, Freshly Brewed Iced Tea, Lemonade, and Pomegranate Juice
§ Bing Cherry Lemonade made with Woodford Reserve Bourbon, Grilled Bing Cherry Puree, Lemonade, and Fresh Bing Cherry
§ Island Hopper with Hendricks Gin, Honeydew Puree, Lemon, and Soda
§ Lemonberry No-Jito (alcohol-free) with Flor de Cana, Strawberries, Lemon, Mint, and Soda
WHEN: The Easter brunch buffet will be available on Sunday, April 20 from 11 a.m. – 3 p.m.
Napa Valley Grille’s new Spring menu is available beginning in April
COST: *Adults are $45/person++ and children under 12 years of age are $12/person++
Bottomless Mimosas are an additional $15/person
Prices for the new Spring menu range from $4 - $39
WHERE: Napa Valley Grille
1100 Glendon Ave.
Los Angeles, CA 90024
Reservations can be made by calling 310.824.3322
ABOUT NAPA VALLEY GRILLE:
Napa Valley Grille is located in Los Angeles’s Westwood Village neighborhood. It is open for lunch Monday through Saturday from 11:30 a.m.-3:00 p.m. and for dinner Monday throughThursday from 5:30-9.30 p.m.; Friday from 5-11 p.m.; Saturday from 5-11 p.m.; and Sunday from 5-9 p.m. Happy Hour at the bar and patio is available from Monday through Saturday from 3 p.m.-6 p.m. and Reverse Happy Hour from 9 p.m.-12 a.m. Brunch is served on Saturday and Sunday from 11 a.m.-3 p.m. and Sunday Happy Hour is available from 3 p.m.-11 p.m. Valet parking and street parking are available. Reservations can be made by calling 310.824.3322. For more information on the restaurant, as well as special dinners and events, please visitwww.napavalleygrille.com, find the restaurant on Facebook, or follow them on Twitter.
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