FOUR RESTAURANTS. SEVEN CHEFS. ONE SPECTACULAR… CHRISTMAS BRUNCH

presented by Executive Chef Conor Favre

BRUNCH FAVORITES by Executive Sous Chef Elton Ambrose

FRESH-PRESSED JUICE carrot ginger, detox, green juices, berry juice, wheat grass, sparkling juices, ginger orange farm fresh eggs, omelets & breakfast specialties FARM FRESH SCRAMBLED EGGS snipped chives, roasted tomatoes EGG BENEDICTS STATION choice of: smoked salmon, canadian bacon, crab house-made english muffins or buttermilk biscuit classic or green chili hollandaise, béarnaise HAND CRAFTED OMELETS bell pepper, caramelized onions, mushrooms, petite shrimp, asparagus, diced ham, diced tomato, pico de gallo, green onions, spinach, aged jack, cheddar cheese BRIOCHE FRENCH TOAST ∙ BUTTERMILK PANCAKES BLUEBERRY PANCAKES ∙ MALTED BELGIAN WAFFLES berry compote, chantilly cream, warm maple syrup TRADITIONAL BREAKFAST POTATOES PORK OR CHICKEN CHIPOTLE SAUSAGES bacon and honey glazed ham HOUSE-MADE BREAKFAST PASTRIES breakfast breads, mini bagels OVERNIGHT OATS toasted coconut and dark chocolate, wild berry, apple cinnamon SLICED MELONS shellfish station ASSORTED SEASONAL SHELLFISH ON ICE east and west coast oysters peel-n-eat shrimp traditional accompaniments STEAMED MUSSELS roasted garlic butter crushed tomato, crunchy artisan bead

TASTE OF IRONWOOD AMERICAN KITCHEN by Ironwood Executive Sous Chef Jason Allen

BRINED ROAST TURKEY BREAST & TURKEY LEG CONFIT CORNBREAD STUFFING cranberry-orange chutney, traditional gravy SEARED SALMON butter roasted leeks, fennel, cranberries SMOKED LEG OF LAMB balsamic rosemary glazed, mint basil pesto, whole grain mustard aioli ROASTED GARLIC AND BROWN BUTTER WHIPPED POTATOES CANDIED YAM BRÛLÉE BROCCOLI GRATIN ARIZONA MESQUITE HONEY GLAZED CARROTS SEA SALT ROASTED FINGERLING POTATOES rosemary, confit shallots ORGANIC GREENS & ROMAINE HEARTS baby heirloom tomatoes, candied nuts, dried berries, croutons, shaved parmesan, shredded cheddar, sliced radish, cucumbers, pepitas, seasonal vinaigrettes and house made dressings MARINATED BUFFALO MOZZARELLA rosemary focaccia bread, flatbreads, artisan loaves ROASTED BEETS WITH PICKLED ONION orange and crème fraîche ARIZONA WINTER SQUASH SALAD baby kale, candied nuts, sundried fruits MARINATED MUSHROOMS white balsamic, micro arugula, crispy shallots pasta station MEATBALLS veal & pork, fresh shaved parmesan, lemon-herb ricotta, basil BUTTERNUT SQUASH RAVIOLI goat cheese, sage POTATO GNOCCHI sweet potatoes, cranberries, pecans and brown butter TASTE OF BOURBON STEAK by Bourbon Steak Executive Chef Sara Garrant

HERB CRUSTED EYE OF RIBEYE horseradish crème fraîche & black peppercorn jus TRUFFLE RISOTTO ROASTED BRUSSELS SPROUTS roasted garlic, pancetta aioli

TASTE OF LA HACIENDA by Executive Chef Richard Sandoval Restaurants Forest Hamrick

CHICKEN TINGA QUESADILLAS chorizo, avocado salsa, crema, curtido BEEF BARBACOA TAMALES salsa roja, pico de gallo, cotija cheese CHAMPURRADO mexican chocolate, milk, brown sugar, cinnamon, vanilla

TASTE OF TORO by Toro Executive Chef Fernando Fernandez

HAND ROLLED SUSHI STATION angry tuna roll, california roll, salmon roll nigiri and sashimi pan latin inspired, traditional accompaniments BEEF ANTICUCHO roasted pee wee potatoes, choclo, chimichurri

kiddos COUNTRY-STYLE CHICKEN TENDERS WAFFLE FRIES GEMELLI PASTA crushed tomato marinara, classic meatballs, parmesan cheese CUPCAKES & HOLIDAY COOKIES FRUIT SALAD

SWEET CONFECTIONS by Executive Pastry Chef Denny Mohler

CARAMEL APPLE CRUMBLE TART CHOCOLATE HAZELNUT TART 7 LAYER MAGIC BAR SPICED RUM TRES LECHES GINGERBREAD CRÈME BRULÉE GLUTEN FREE TIRAMISU BUTTERMILK PANNA COTTA WITH MACERATED RASPBERRIES S’MORES CAKE CHOCOLATE ORANGE TORTE PUMPKIN SPICE CUPCAKE WITH CREAM CHEESE RASPBERRY LINZER COOKIES MINI STICKY TOFFEE PUDDING WHITE CHOCOLATE PEPPERMINT CHEESECAKE MALTED MILK CHOCOLATE POT DE CREME

Complimentary beverages: juices, milk, soft drinks, lemonade & iced tea

brunch does not include any alcoholic beverages or complimentary champagne. full bar, wine by glass and beer—available on consumption plus tax and gratuity. craft cocktail bar, beverage package 3 for $30 per person

Some items may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.