Events

Celebrate Easter with family and friends while you experience world-class hospitality and indulge in a special three-course menu highlighting classic favorites and seasonal specials courtesy of Executive Chef Alejandra Padilla.

Both brunch and dinner prix-fixe menus highlight succulent starters such as Carrot Soup with roasted scallion cream, or the Little Gem Caesar with cherry tomatoes, fennel pollen, herb croutons and parmigiano. Mouthwatering mains welcome the Frittata with spring peas, leeks, zucchini and pecorino-basil pesto on the brunch menu or Roasted Jidori Chicken with fingerling potatoes, asparagus and parmesan fondue for dinner. Satisfy your sweet tooth and choose from decadent dessert options including Lemon Poppy Seed Beignets with champagne crème anglaise or the Carrot Cake Trifle with Bavarian cream, caramel and walnut brittle.

Easter Brunch Menu

Starters
choice of

Pride of the Crowns Salad
greens, bacon, toasted walnuts, gruyere, herbs de Provence dressing

Carrot Soup
roasted scallion cream

Little Gem Caesar
cherry tomatoes, fennel pollen, herb croutons, parmigiano

Lobster Bisque
crème fraiche, chive

Shrimp Cocktail ($8 supplement)
cocktail sauce, micro herbs, lemon

Mains

Buckwheat Waffles
mascarpone cream, strawberry rhubarb compote, breakfast potatoes, 26

Frittata
spring peas, leeks, zucchini, pecorino-basil pesto, 28

Avocado Toast & House-Cured Gravlax
crumbled egg, pickled Fresno chilis, farmers market greens, green goddess dressing, 32

Crab Benedict
poached eggs, homemade béarnaise sauce, truffle potatoes, 34

Steak & Eggs
New York strip, herbed butter, breakfast potatoes, 38

Lamb Sandwich
feta, arugula, roasted red bell peppers, house chips, 28

Prime Ribs of Beef
prepared in our traditional manner, served with au jus, Yorkshire pudding, organic whipped cream horseradish and your choice of two: Lawry’s creamed corn, spinach, or mashed potatoes
California Cut, 50
Five Crowns Cut, 58
Henry VIII, 70

Sides

Green Beans, 10
Brussels Sprouts, 10
Creamed Spinach, 10
StilCheddar Mac’n Cheese, 12
Creamed Corn, 10
Mashed Potatoes, 10

Desserts

Lemon Poppy Seed Beignets
champagne crème anglaise, 12

Carrot Cake Trifle
Bavarian cream, caramel, walnut brittle, 12

C.C. Brown’s Hot Fudge Sundae
Straus Family Creamery organic vanilla bean ice cream, almond, 10

Easter Dinner Menu

Starters
choice of

Pride of the Crowns Salad
greens, bacon, toasted walnuts, gruyere, herbs de Provence dressing

Carrot Soup
roasted scallion cream

Little Gem Caesar
cherry tomatoes, fennel pollen, herb croutons, parmigiano

Lobster Bisque
crème fraiche, chive

Shrimp Cocktail ($8 supplement)
cocktail sauce, micro herbs, lemon

Mains

Spring Pea & Mushroom Risotto
pea tendrils, soft egg, parmigiano, 38
Seared Salmon
potato horseradish crusted, mustard cream sauce, green beans, 46

Beef Steak Neptune
8oz filet mignon, crab, asparagus, mashed potatoes, béarnaise, 65

Roasted Jidori Chicken
fingerling potatoes, asparagus, parmesan fondue, 42

Colorado Lamb Chops
Stilton mashed potatoes, sautéed spinach, lamb au jus, 65

Prime Ribs of Beef
prepared in our traditional manner, served with au jus, Yorkshire pudding, organic whipped cream horseradish and your choice of two: Lawry’s creamed corn, spinach, or mashed potatoes
Five Crowns Cut, 58
Henry VIII, 70

Sides

Green Beans, 10
Brussels Sprouts, 10
Creamed Spinach, 10
StilCheddar Mac’n Cheese, 12
Creamed Corn, 10
Mashed Potatoes, 10

Desserts

Lemon Poppy Seed Beignets
champagne crème anglaise, 12

Carrot Cake Trifle
Bavarian cream, caramel, walnut brittle, 12

C.C. Brown’s Hot Fudge Sundae
Straus Family Creamery organic vanilla bean ice cream, almond, 10

Easter Brunch: Sunday, April 21, 11 a.m.–3 p.m. Brunch: $26–$102
Easter Dinner: Sunday, April 21, 4–8 p.m. Dinner: $38-$102

Five Crowns
3801 East Coast Hwy
Corona Del Mar, CA 92625

*Beverages, tax and tip additional.
To make a reservation, please visit http://lawrysonline.com/five-crowns or call 949.760.0331.

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Celebrate Easter with family and friends while you experience world-class hospitality and indulge in a special three-course menu highlighting classic favorites and seasonal specials courtesy of Executive Chef Alejandra Padilla.

Both brunch and dinner prix-fixe menus highlight succulent starters such as Carrot Soup with roasted scallion cream, or the Little Gem Caesar with cherry tomatoes, fennel pollen, herb croutons and parmigiano. Mouthwatering mains welcome the Frittata with spring peas, leeks, zucchini and pecorino-basil pesto on the brunch menu or Roasted Jidori Chicken with fingerling potatoes, asparagus and parmesan fondue for dinner. Satisfy your sweet tooth and choose from decadent dessert options including Lemon Poppy Seed Beignets with champagne crème anglaise or the Carrot Cake Trifle with Bavarian cream, caramel and walnut brittle.

Easter Brunch Menu

Starters
choice of

Pride of the Crowns Salad
greens, bacon, toasted walnuts, gruyere, herbs de Provence dressing

Carrot Soup
roasted scallion cream

Little Gem Caesar
cherry tomatoes, fennel pollen, herb croutons, parmigiano

Lobster Bisque
crème fraiche, chive

Shrimp Cocktail ($8 supplement)
cocktail sauce, micro herbs, lemon

Mains

Buckwheat Waffles
mascarpone cream, strawberry rhubarb compote, breakfast potatoes, 26

Frittata
spring peas, leeks, zucchini, pecorino-basil pesto, 28

Avocado Toast & House-Cured Gravlax
crumbled egg, pickled Fresno chilis, farmers market greens, green goddess dressing, 32

Crab Benedict
poached eggs, homemade béarnaise sauce, truffle potatoes, 34

Steak & Eggs
New York strip, herbed butter, breakfast potatoes, 38

Lamb Sandwich
feta, arugula, roasted red bell peppers, house chips, 28

Prime Ribs of Beef
prepared in our traditional manner, served with au jus, Yorkshire pudding, organic whipped cream horseradish and your choice of two: Lawry’s creamed corn, spinach, or mashed potatoes
California Cut, 50
Five Crowns Cut, 58
Henry VIII, 70

Sides

Green Beans, 10
Brussels Sprouts, 10
Creamed Spinach, 10
StilCheddar Mac’n Cheese, 12
Creamed Corn, 10
Mashed Potatoes, 10

Desserts

Lemon Poppy Seed Beignets
champagne crème anglaise, 12

Carrot Cake Trifle
Bavarian cream, caramel, walnut brittle, 12

C.C. Brown’s Hot Fudge Sundae
Straus Family Creamery organic vanilla bean ice cream, almond, 10

Easter Dinner Menu

Starters
choice of

Pride of the Crowns Salad
greens, bacon, toasted walnuts, gruyere, herbs de Provence dressing

Carrot Soup
roasted scallion cream

Little Gem Caesar
cherry tomatoes, fennel pollen, herb croutons, parmigiano

Lobster Bisque
crème fraiche, chive

Shrimp Cocktail ($8 supplement)
cocktail sauce, micro herbs, lemon

Mains

Spring Pea & Mushroom Risotto
pea tendrils, soft egg, parmigiano, 38
Seared Salmon
potato horseradish crusted, mustard cream sauce, green beans, 46

Beef Steak Neptune
8oz filet mignon, crab, asparagus, mashed potatoes, béarnaise, 65

Roasted Jidori Chicken
fingerling potatoes, asparagus, parmesan fondue, 42

Colorado Lamb Chops
Stilton mashed potatoes, sautéed spinach, lamb au jus, 65

Prime Ribs of Beef
prepared in our traditional manner, served with au jus, Yorkshire pudding, organic whipped cream horseradish and your choice of two: Lawry’s creamed corn, spinach, or mashed potatoes
Five Crowns Cut, 58
Henry VIII, 70

Sides

Green Beans, 10
Brussels Sprouts, 10
Creamed Spinach, 10
StilCheddar Mac’n Cheese, 12
Creamed Corn, 10
Mashed Potatoes, 10

Desserts

Lemon Poppy Seed Beignets
champagne crème anglaise, 12

Carrot Cake Trifle
Bavarian cream, caramel, walnut brittle, 12

C.C. Brown’s Hot Fudge Sundae
Straus Family Creamery organic vanilla bean ice cream, almond, 10

Easter Brunch: Sunday, April 21, 11 a.m.–3 p.m. Brunch: $26–$102
Easter Dinner: Sunday, April 21, 4–8 p.m. Dinner: $38-$102

Five Crowns
3801 East Coast Hwy
Corona Del Mar, CA 92625

*Beverages, tax and tip additional.
To make a reservation, please visit http://lawrysonline.com/five-crowns or call 949.760.0331.

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