On April 1 Sanctuary on Camelback Mountain Resort & Spa is elevating Easter with two elegant brunches crafted by Executive Chef Beau MacMillan. Both events benefit from the resort’s stunning surrounds and aptly named Paradise Valley views.
Festivities begin with Sanctuary’s annual Easter Egg Hunt at 9:30 a.m., open for hotel guests and Sanctuary members.
Easter Brunch in elements restaurant will feature a delectable three-course prix fixe menu, including starters such as sweet corn and lobster chowder with leeks, potatoes, smoked bacon, chives and house made oyster crackers; chicken fried benedict with a buttermilk biscuit, poached egg, sausage gravy and Louisiana hot sauce; and roasted mushrooms and goat cheese tart with charred fennel, frisée, preserved lemon and balsamic chili glaze. Guests can delight over entrees like duck confit and sweet potato raviolis with broccoli rabe, smoked tomato jam and parmesan cream, and a spring vegetable frittata with roasted peppers, ricotta cheese, English peas and piquillo pepper sauce. Sweet-tooth cravings will be satiated with lemon meringue bombe, strawberry upside-down cake, chocolate caramel tart, and trio of sorbets. The full menu can be viewed here.
The Easter Buffet celebration in The Views Ballroom will be similarly inspired, and include a variety of seasonal favorites and carving stations.
Sanctuary’s Easter Brunch in elements is $85 per person and $30 for children 12 and younger, served from 10:30 a.m. – 2:30 p.m. The Views Buffet is $75 per person and $25 for children ages 6-12 years, served from 10 a.m. – 2 p.m. Prices exclude tax, gratuity and beverages. Reservations can be made by calling 866-411-7155.
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