Reno Hotel Easter Dining

The Reno Peppermill's eight award-winning restaurants will each serve a special Easter menu on Sunday, March 27. The menus will feature traditional Easter favorites, seasonal selections and some fanciful and creative presentations specially prepared by the Peppermills chefs.

Reno, NV (PRWEB) March 24, 2005 -- A special Champagne Easter brunch buffet will be served from 10 am -- 3 pm in the Peppermill's Grand Ballroom. Chilled selections for this buffet will include spring fruits and berries; a salad bar with fresh garden greens, baby spinach, leafy romaine and all of the traditional condiments and dressings; ambrosia salad, seafood salad, potato salad and pesto ravioli salad; chilled shrimp on ice; chilled, cracked Dungeness crab legs; oysters on the half-shell and house-smoked salmon with bagels and cream cheese.

Hot selections will include eggs and omelets made-to-order; eggs Benedict with Hollandaise sauce; potato pancakes with sour cream and applesauce; buttermilk biscuits with country gravy; grilled sausages and hickory-smoked bacon; wood-grilled top sirloin steaks with wild mushroom sauce; marinated chicken with Italian herbs; poached Pacific salmon with chardonnay chive cream; medley of fresh, seasonal vegetables; California rice pilaf and roasted garlic mashed potatoes. The carvery will feature spring leg of lamb and roast prime rib of beef, au jus, and for those with a sweet-tooth the bakery will have selections of homemade breakfast pastries, warm fruit cobbler, bread pudding, cakes, pies, tortes, French pastries and the very popular ice cream sundae bar. The price of this buffet is $16.95 for adults, $9.50 for children 4-11.

The Peppermill's Island Buffet will also serve a special Champagne Easter brunch and dinner 9 am -- 9 pm. The seafood bar will feature chilled shrimp and cracked crab, fresh shucked oysters, house-smoked maple-glazed Pacific salmon and bagels and cream cheese.

Fresh fruit compotes and parfaits (brunch), melon with fruit yogurt, seared Thai beef and baby greens with peanut dressing (dinner) will be featured on the made-to-order station while the salad bar will have selections such as seasonal fruits, garden greens cucumber and tomato salad, Santa Fe chicken salad, cous cous with chilled shrimp, sun-dried tomato and pine nuts, traditional ambrosia salad, house seafood salad and a variety of other house made salads.

Featured soups include chicken and rice, corn and chorizo chowder and homemade chili and beans and the carvery will feature roast prime rib of beef, au jus; soy-ginger baked salmon; honey-mustard baked ham and rotisserie leg of lamb with mint jelly.

Other hot selections will include maple-glazed pork chops, cheese ravioli with basil pesto cream, smoked pork ribs, grilled halibut and rainbow trout, housemade stuffing, mashed potatoes, rice pilaf, fried wontons, Korean BBQ shortribs, shrimp chow mein, homemade posole seafood fajitas, carnitas, menudo and enchiladas, plus the Peppermill's chefs will prepare farm-fresh eggs, any style, as well as omelets and eggs Benedict until 2 pm.

Decadent desserts include miniature pastries, including cream puffs and éclairs; Danish pastries; muffins and croissants; Bacardi rum cakes; Dutch apple cake; New York-style cheesecakes and an assortment of pies; Napoleons; fudge; cookies; chocolate strawberries; hot cross buns; and cherries jubilee and bananas Foster. The dessert bar will also include a large selection of sugar-free desserts. The cost of this Easter buffet is $19.95 for adults, $9.95 for children 4-11.

The Peppermill's award-winning Steak House will serve a special Easter dinner from 4:30 pm -- 9 pm Easter Sunday. The dinner will begin with a glass of Mumm Carte Classique Extra Dry Champagne followed by sweet carrot bisque with buttered bay shrimp and ginger crème fraise garni, paired with a Rodney Strong Reserve Chalk Hill Vineyard Chardonnay (Sonoma, 2000).

A salad of young butter lettuce with grilled asparagus tips, ruby teardrop tomatoes and creamy Roquefort dressing will be followed by a passion fruit sorbet and champagne kiss. The main course is a choice of roasted leg of spring lamb stuffed with goat cheese and wild herbs, served with mint verjus, roasted new potatoes and vegetable mélange; pan-seared Chilean sea bass medallions on truffle-whipped potatoes, creamed lobster nage, melted leeks and vegetable mélange; or roasted prime ribs of beef, au jus, with apple-horseradish chatilly, cheddar scalloped mashed potatoes and creamed spinach.

The wine selection is either a 2001 Kendall Jackson Grand Reserve Merlot or a 2003 Sterling Sauvignon Blanc (Napa). Dessert will be a white chocolate flourless torte with spring berry coulis, served with a Bonnie Doon Muscat Vin de Glaciere (2003, California). Freshly brewed coffee and chocolate truffles will follow dessert. The cost of this special Easter dinner in the Peppermills Steak House is $49.95 per guest or $65.00 per guest with wine selections. The regular Steak House menu will also be served.

It will be an Italian flavored Easter at the Peppermill's Romanza Ristorante Italiano, with dinner served from 4:30 -- 9 pm.

It begins with roasted duck ravioli with wild mushrooms in syrah essence paired with a 2001 Allegrini Valpolicella Classico. Hearts of romaine and radicchio tossed in warm pancetta bacon dressing with scallions and cremini mushrooms will follow, served with a 2003 Santa Margarita Pinot Grigio (Alto Adrge).

Lemoncello sorbetto with tarragon jus will precede the main course, which is a choice of Grapp and herb marinated sirloin strip steak served on arugula salad with truffle oil vinaigrette; grilled salmon and scampi spiedini served with basil pesto risotto or roasted rack of veal stuffed with apricots, figs and golden raisins with a port wine sauce. The main course may be paired with a either a 2003 J. Pinot Gris (Russian River) or a 2002 Merryvale Reserve Merlot (Napa). Raspberry crème brulee will be served for dessert, paired with a 2002 Robert Mondavi Moscato dOro (Napa). Freshly brewed coffee and chocolate dipped Biscotti will follow the meal. The cost is $49.95 per guest or $65.00 with wine selections, and regular Romanza menu selections will be served.

The Peppermill's White Orchid will serve a truly gourmet Easter dinner from 4:30 to 9 pm in lieu of the regular White Orchid menu.

Dinner will start with chilled Dungeness crab, avocado and tomato timbale with orange-cilantro vinaigrette paired with a 2001 Fess Parker Viognier (Santa Barbara). Creamy lapin soup with wild mushroom medley and baby spinach will follow, paired with a 1999 Chalk Hill Estate Chardonnay (Sonoma). A salad of mache greens with roasted apples and pears, smoked almonds and Roquefort cheese drizzled with grapeseed oil will pair with a 2002 Georges du Boeuf Fleurie (Beaujolais). A pink grapefruit sorbet will precede the main course, a choice of roasted rack of spring lamb with asparagus and rosemary cheddar cheese, butter poached Maine lobster with jasmine rice or a petite filet of Kobe beef with Pacific prawns.

The main course may be paired with a 2001 Hunter's Sauvignon Blanc (New Zealand) or a 1998 Truchard Syrah (Carneros). A dessert of dark Godiva chocolate marjolaine with fresh berries, paired with a 2003 Bonny Doon Framboise will conclude the meal. Freshly brewed coffee and petit fours will then be served. The cost of this meal is $65.00 per guest, $80 per guest with wine selections.

Oceano Seafood Restaurant and Sushi Bar will serve a seafood inspired Easter dinner from 4 -- 10 pm. Dinner will begin with a San Francisco Bay shrimp cocktail paired with a 2003 Kim Crawford Sauvignon Blanc, followed by a salad of spring greens, papaya, macadamia nuts and berries. The main course is a choice of petite medallions of beef, green peppercorn sauce and whipped potatoes or wood-grilled lobster and cremini mushroom brochette with brandied lobster sauce and white and wild rice. The main course may be paired with a 2002 Robert Mondavi Reserve Chardonnay (Napa) or a 1999 Beaulieu Vineyards Cabernet Sauvignon (Napa). Dessert is lemon-blueberry cheesecake paired with a Robert Mondavi Moscato d Oro (Napa). Freshly brewed coffee and shortbread cookies will follow the meal.

The cost is $39.95 per guest, or $50 per guest with wine selections. The regular Oceano menu will also be served.

The Coffee Shop's special Easter menu will begin with a creamy baked potato soup with scallions, bacon and cheddar cheese or tossed spring greens with a choice of dressing. The main course is fire-grilled lamb chops served with mint jelly, roasted rosemary-garlic potatoes and vegetable medley, which will be followed by an Easter Bunny cream puff for dessert. The Coffee Shop dinner is $14.95 per guest, and it will be served from 11 am to 11 pm on Easter Sunday.

Join the Peppermill at one of their eight award-winning restaurants and experience a very special Easter dining experience.

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