Executive Chef Robert Hoffman will be preparing a delicious a la carte Easter brunch featuring an array of dishes including grilled octopus hash with patatas bravas, chorizo and a sunny side up egg, torta ahogada with black bean puree, salsa de arbol, pork carnitas and pickled red onion, banana bread French toast, strawberry and cream waffles and Sedona benedict.
Offering a fresh take on Southwestern-inspired cuisine that marries the fresh, light and seasonal approach to California cooking with culinary traditions and ingredients of the Southwest and Verde Valley, SaltRock’s expansive outdoor patio offers guests a breathtaking setting under the stars with a majestic red rock backdrop.
Easter Brunch at SaltRock
Sunday, March 27th
– Available from 7am through 4pm.
– A la carte Easter brunch. Prices vary.
Reservations recommended, book at www.saltrockkitchen.com or by calling 928.340.8803.