PROVO, Utah – A three-course menu will be offered all day on Saturday and Sunday. Featuring a hand-cut Filet Mignon, paired with a choice of Crab-Stuffed Shrimp or Lobster Tail Scampi. The special menu is also available for those who prefer to dine at home.
Discovery Gateway – Easter Egg Decorating Class
April 3, 10:00 a.m.
Using household items, Discovery Gateway staff will give families a virtual lesson on six different eggs-cellent decorating techniques. Supply kits will be made available at the museum on April 2 for those who don’t wish to hunt for items at home. Pre-registration is required.
Momi Donuts
Now thru Easter Sunday
Enjoy a Half Dozen Easter Box, discounted to $14. Includes specialty flavors: key lime, blood orange, lemon, lavender milk tea, strawberry and pomegranate.
Panda Express
10% off purchase of two entrees. Mention this special offer when ordering.
The Store
Shop for local products to complete your Easter feast and fill your easter basket with something special this year by shopping from local makers. The Store has hundreds of local products to select from, including fresh baked treats from their in-house baker, including eclairs, egg shaped cakes, French macarons and more!
Rocket Fizz
Offering favorite old school candies and quirky soda flavors to add some retro flavor to Easter baskets.
Dave and Busters
Spring Break Daycation, Now thru April 11
Dave and Busters is celebrating spring break with a $500 Game Card Giveaway on social media. All guests have to do to qualify is share a photo on social media with #dbdaycation. They will also be serving spring break-inspired cocktails.
Bambara Easter Brunch
Bambara restaurant in the Hotel Monaco invites guests to join Chef Nathan Powers and Manager Tommy Girrbach and their talented team for Easter brunch from 11:30 a.m. to 6:30 p.m. on Easter Sunday. They will feature an a la carte menu filled with holiday favorites.
Menu items for Easter Brunch at Bambara include warm baguettes, grilled shrimp cocktail, waffles, smoked salmon salad, tempura asparagus, roasted marrow bones, spring lamb hash, lobster Benedict, and entrees such as grilled filet of beef, lamb, country boy ribeye and grilled king salmon. Reservations are highly recommended.
New Log Haven Menu
Now that spring has arrived with sunny days and warmer weather, Log Haven Chef Dave Jones has introduced a new menu to reflect the change of seasons. It’s a stellar one.
The changes are too extensive to list them all, but here is a sampling of Dave’s new menu items. In the small plates category he’s added grilled octopus with guajillo-tomato sauce, hominy puree, pumpkin seed-cilantro pesto, jalapeno aioli and corn dust. Another new small plate is sesame-crusted Dungeness crab cakes with cucumber sunomono, wasabi, and yuzu aioli.
New Log Haven entrees include roasted organic chicken breast; grilled bone-in Duroc pork chop; stir-fry pulled oats with seasonal veggies; parmigiano-reggiano risotto with grilled shrimp; cast-iron filet mignon; togarashi-crusted tuna tataki, and much more.
