Five restaurants will offer dine-in and takeout Easter menus on Sunday, April 4. Other restaurants in the SCP collection will be open with standard hours and à la carte menus. A “make and take” Easter cooking class is available at Sur La Table that combines a hands-on class with a take-home dinner.

 

EASTER DINE-IN & TAKEOUT

 

THE CAPITAL GRILLE

For limited dine-in/outdoor seating, the Capital Grille will serve a three-course brunch with choices, as well as its à la carte menu all day. Start with a selection of mixed fresh berries and yogurt, New England-style clam chowder or field greens salad. Entrées include sautéed jumbo shrimp and grits, lobster frittata with butter poached lobster tails, wagyu strip steak with eggs, a center-cut filet mignon with Sam’s mashed potatoes, or pan-seared sea bass with asparagus and shiitake mushrooms. Choose from flourless chocolate espresso cake or cheesecake for dessert. Brunch includes freshly squeezed juices, selection of tea, coffee and soda.

A three-course children’s menu is available, with kid-friendly choices.

For Easter Sunday takeout, The Capital Grille offers a three-course dinner ready to warm and serve at home. Start with field greens salad with Parmesan vinaigrette; the main course is whole rack of bone-in filet with horseradish cream and sides of grilled asparagus with lemon mosto and Sam’s mashed potatoes.  A rich, flourless chocolate espresso cake is the sweet finale.

 

For dine-in reservations: please call 714. 432.1140 or visit OpenTable
Easter brunch hours: 11am-2pm, dinner: 3-9pm
Adults, $55 excluding tax and gratuity; children’s brunch $16
Dinner menu is priced à la carte

 

Three-course takeout dinner for 2, $155; for 4, $275, excluding tax
24-hour preorder required
Pickup: April 3, 12-5pm; April 4, 10am-12pm
To order online: click here.

 

OUTPOST KITCHEN

The Aussie-cool restaurant-patio with a modern, industrial vibe and known for its organic-sustainable philosophy, will serve a three-course Easter champagne brunch with two seatings on April 4.

 

Seatings: 10:30am-12pm; 12:30-2:30pm
Three-course Easter champagne brunch, $49.50, excluding tax and gratuity
For reservations, please call 714.852.3044 or email chef@outpostkitchen.com

 

VACA

Chef Amar Santana’s popular menu of tapas, fine steaks and paellas will be featured for Easter lunch along with à la carte brunch-inspired specials for dine-in/outdoor seating.

A takeout Easter family package for 2-4 people is available to preorder and pickup Saturday, April 3. The offering includes 2 lbs. prime brisket, 16 oz. peppercorn gravy, 2 lbs. mashed potatoes, 2 lbs. vegetable farro pilaf and a freshly baked carrot cake.

 

Dine-in: April 4, 11am-4pm
Easter reservations: Click here.
Takeout family meal for 2-4, $145, excluding tax
Pre-order by March 31, click here. Pickup April 3, 12-4

 

SEASONS 52

Seasons 52 offers limited dine-in/outdoor seating for Easter brunch as well as an Easter Green Box for takeout. The à la carte menu will also be served.

An à la carte brunch menu has been created for the holiday with starter selections of avocado toast, strawberry spinach salad, asparagus soup and lobster bisque.  Brunch entrées are crab and cheddar quiche, French toast, apricot-glazed ham, and wood grilled shrimp and grits.

A takeout option is Seasons 52 Easter Box with apricot-glazed spiral ham, in two sizes. Each box is freshly and naturally prepared. Food is chilled and ready to be reheated when convenient. Advance 24-hour preorder required.

Green box three-course menu starts with a choice of field green or Caesar Salad. Ham is served with roasted French Green beans and a choice of sweet potato mash with maple-pecan streusel or Yukon mashed potatoes. Finish with a choice of Mini-Indulgences: raspberry chocolate chip cannoli, Belgian chocolate s’mores or southern pecan pie.

 

Easter reservations: please call 714.437.5252 or visit OpenTable
Brunch service, 10am-2pm (priced à la carte)
Seasons 52 traditional menu available all day

 

Easter Green Box for 2, $55; for 4-6, $125, excluding tax
24-hour preorder required
Available for pickup April 2-3
To order online: click here  or call 714.437.5252

 

MORTON’S THE STEAKHOUSE

For Easter weekend, Morton’s offers limited dine-in/outdoor seating, serving its classic menu of prime steaks, pristine seafood, sumptuous appetizers and sides to share.  À la carte specials for the day include Morton’s slow-roasted prime rib, maple-glazed baby carrots and cherry-swirl cheesecake.

An option to enjoy at home is Morton’s three-course to-go package for four. Guests will start with a spring salad, jumbo shrimp cocktail or mini jumbo lump crab cakes. A Kurobuta Berkshire Hog ham with apricot bourbon glaze is the entrée, served with maple-glazed baby carrots, spiced apple cornbread stuffing, garlic green beans and sour cream mashed potatoes. The dessert is cherry-swirl cheesecake with spiced cherry compote.

 

Dine-in:  Easter Sunday, April 4, 12-8pm
For reservations: please call 714.444.4834 or visit OpenTable
Menu is priced à la carte

 

Takeout dinner for 4, $159, excluding tax
Available April 2-4 by pre-order:  click here

 

SOUTH COAST PLAZA RESTAURANTS OPEN EASTER SUNDAY, APRIL 4

 

Please contact the restaurant for hours and reservations.  Dine-in/outdoor seating and takeout options available.

 

WATER GRILL

DIN TAI FUNG

ROYAL KHYBER FINE INDIAN CUISINE

DARYA FINE PERSIAN CUISINE

MAGGIANO’S LITTLE ITALY

CLAIM JUMPER

 

TAKEOUT ONLY

 

TIFFANY & CO. BLUE BOX CAFE 

Breakfast at Tiffany for Two or Tiffany Tea for Two is perfect for Easter weekend. The Blue Box Cafe at South Coast Plaza offers curated menu packages to enjoy at home.

 

BREAKFAST AT TIFFANY FOR TWO
The bento box packaged menu includes chia seed yogurt pudding with farmer’s market fruit, croissants with organic strawberries and lavender mascarpone, Tiffany avocado toast, smoked salmon and buckwheat mille feuille, and Bellocq No. 727 The Tiffany Blend:  A floral infusion of Chinese and Ceylon black tea with notes of lychee, rose buds, lavender and vanilla.

TIFFANY TEA FOR TWO
Start with a variety of scones with Devonshire cream, cherry ginger marmalade, and wildflower honey.  An assortment of creative tea sandwiches is complemented with a generous selection of petit fours and confections. Included is a tin of Bellocq No. 727 Tiffany Blend Tea.

 

Breakfast for 2, $120, excluding tax. Tea for 2, $150, excluding tax
For more details and to preorder 48 hours in advance online, click here
For more information:  please call 714.540.5330, press 7
Tiffany & Co. is closed Easter Sunday

 

 

COOKING CLASS

 

Sur La Table

Make & Take: Easter Dinner

Create a delicious spring menu to take home—perfect for Easter or any springtime gathering. Eight students per class will learn how to make an herbaceous rub, achieve a crispy sear, and roast a juicy pork tenderloin. Next hands-on recipe is a side—slicing paper-thin potatoes for a rich and creamy gratin. Participants working with chef Gary will also make an Italian-inspired spring asparagus salad. At the end of class, the meal for two will be packed up with cooking and reheating instructions to enjoy for dinner.

Dates: April 3, 4pm
Cost: $79 per person
Pre-registration required: click here.