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Published on : Thursday, March 3, 2016
This Easter, Executive Chef Cyrille Pannier has created an endless buffet of egg-centric delights on Sunday, March 27, 2016 from 10:00 am to 2:00 pm at Culina, Modern Italian at Four Seasons Hotel Los Angeles at Beverly Hills.
Celebrate the holiday with Culina favourites including an Alaskan king crab station, Belgian waffles, omelets made to order, dim sum, sushi and an elaborate carving station with honey glazed smoked ham and roasted prime rib. Other savoury entrees include crab and lobster cakes, cheese blintzes, cornish game hen rotisserie and miso glazed salmon. The brunch menu will also feature healthy items from the Farmers Market salad station including tricoloured cauliflower, heirloom carrots, kale and romaine caesar salad, and a tomato fatoush salad. Children’s brunch selections will be available along with Pastry Chef Federico Fernandez’s chocolate and candy dessert station, with house made giant chocolate Easter eggs, gelato and piping hot doughnuts.
In addition, children will enjoy the time-honoured tradition of games and activities taking place throughout the day. The Easter egg hunts will take place at 11:00 am, 1:00 pm and 3:00 pm in the Hotel’s Wetherly Garden. In addition, the Easter Bunny will be working the room in Hollywood-style during buffet hours for photo opportunities; and a balloon and tattoo artist from 11:00 am-3:00 pm.