Diners are invited to enjoy their Easter celebrations over a fantastic feast at Rusconi’s American Kitchen. In honor of the holiday, Chef Michael Rusconi has crafted the following three-course menu, with multiple selections to choose from in each course:

Starter Course, choice of one:

House Smoked Scottish Salmon with Citrus Herb Blini with crème fraiche, tomatoes, cucumbers, red onions and frisée

Spring Carrot and Apple Soup with ginger crema and Granny Smith apples

Baby Field Greens with Strawberries and Mango with mozzarella cheese, Marcona almonds and herbed balsamic dressing

Arizona Desert Sweet Shrimp and Spring Tomato Salad with marinated cucumbers, shallots, pear tomatoes, cilantro pesto and tiny greens

Red Wine-Braised Boneless Beef Short Rib with parsnip puree, sauce verde and crispy parsnips

Main Course, choice of one:

Steak and Eggs with wood-grilled beef tenderloin and poached eggs on focaccia with

sweet potato hash and herb emulsion

Blue Crab and Gulf Shrimp Benedict with poached eggs, crisp bacon, sweet potato hash and citrus emulsion

Agave- and Lavender-Glazed Natural Pork Tenderloin with sweet potato pancake, brussels sprouts and  maple gastriqueBraised Spring Lamb Shank with Sunnyside Up Egg with goat cheese and yellow corn polenta, organic carrots, and tarragon jusPan-roasted California Halibut with Spring Pea Risotto with baby carrots, green beans and Meyer lemon butter sauceGrilled Beef Tenderloin with Amish Blue with Yukon Gold potato puree, red wine sauce and spring squash

Dessert Course, choice of one:

Local Citrus Scented Crème Brulee with pistachio and caramelized peaches

Carrot and Red Velvet Cheesecake with Chantilly cream, caramel sauce and blueberries

“New School” Baked Alaska Cupcake with “razcherry” double chocolate ice cream, chocolate cake and spring berry sauce

Cost is $82 per person, plus tax and gratuity. Children 12 and under are invited to enjoy the following menu:

Main Course, choice of one:

Scrambled Eggs and Bacon with roasted potatoes

Grilled Pork Tenderloin with sweet potato hash and green beans

Steak and Scrambled Eggs with roasted potatoes and carrots

Dessert Course, choice of one:

Rusconi’s Banana Split with chocolate and berry sauces

Ice Cream Brownie Sundae

Cost of the children’s brunch menu is $23 per child, plus tax and gratuity. Reservations can be made by calling 480-483-0009 or via rusconiskitchen.com.