During the first wave, diners can indulge in a bagel and lox cone, featuring marinated salmon roe and dill cream cheese a half dozen fresh oysters and croquetas de jamón, jamón-béchamel fritters. The multi-course brunch menu from executive chef Candace Ochoa begins with a fruit and granola parfait, chocolate croissants, and blueberry muffins for the table. Dessert options include made-to-order crepes for $10 and an Easter profiteroles tower for $12.īazaar Meat by José Andrés at the Sahara serves its first brunch on Easter Sunday, April 4, from 10 a.m. Entrees include grilled Benton’s ham steak with two eggs any style and O’Brien potatoes for $32 steak and eggs for $39 braised short rib eggs Benedict for $28 fried chicken and waffle for $36 smoked salmon with an everything spiced baguette for $28 omelet with three eggs and choice of bell peppers, red onion, mushroom, tomatoes, spinach, ham, bacon, shrimp, crab, lobster, American cheese, goat cheese, Gruyere, sharp cheddar, and O’Brien potatoes for $24 Grand Marnier scented French toast for $19 Niman Ranch lamb with pistachio mint crust and red wine jus for $44 and Mishima prime rib for $59. Starters include an assorted pastry basket for $16 charcuterie plate for $26, crab cakes for $30 shrimp cocktail for $19 vanilla bean yogurt with mixed berry compote and cinnamon granola for $14 Caesar salad: croutons for $14 steak house salad for $14 and tomato mozzarella for $18. T-Bones Chophouse at Red Rock Resort has an Easter brunch from 10 a.m.

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