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Sanctuary on Camelback Mountain to Host Easter Egg Hunt and Celebratory Brunch

Best of Scottsdale

The Sanctuary experience is full of unexpected surprises, from catching sight of a hummingbird while dining on elements’ deck to finding a transformative moment in the meditation garden of the Sanctuary Spa. ThisEaster Sunday, April 5, hidden treasures will be plentiful at Sanctuary on Camelback Mountain, thanks to its annual Egg Hunt and delectable Easter feast by Executive Chef Beau MacMillan.

The resort’s Sunset Lawn Garden will become an early morning playground for resort guests, with a hunt for hidden eggs and treats commencing at 8:30 a.m. Thereafter guests and locals are invited to a four course prix-fixe Easter Brunch at elementsrestaurant or an Easter Brunch Buffet in The Views Ballroom, both affording sweeping views of Paradise Valley and the resort’s namesake Camelback Mountain.

The prix-fixe Easter Brunch at elements, offered from 10:30 a.m. to 2:30 p.m., is $80 per person or $90 with sparkling wine ($25 for children ages 6-12), plus tax, gratuity and beverages.  The menu (available in full here) includes an amuse of Maine Lobster Bisque with cognac and tarragon crème and a choice of beginnings like Foie Gras Sticky Bun with toasted pecans, tokaji jelly and black truffle, and Baked Oysters Dynamite with bloomside spinach, Dungeness crab, Chinese sausage and sesame sauce.

Easter Brunch Buffet in The Views, offered 10 a.m. – 2 p.m., is $65 per person ($20 for children ages 6-12) plus tax, gratuity and beverages. The buffet menu (available in full here) features glorious spreads including artisanal bread, cheese and dessert displays, an omelet station, a carving board with Roasted Easter Ham with pineapple sticky glaze and fresh biscuits as well as Mustard Herb Crusted Leg of Lamb with rosemary and garlic jus. These are complemented by scrumptious plates includingOrecchiette Pasta with Lobster, Shrimp and Crab, Cognac Bananas Foster French Toast with chantilly crème and rum caramel, and Pan Seared Salmon with organic spinach, capers and lemon, among others.

Reservations are required for both Easter events. Please call 480-948-2100.

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