CELEBRATIONS
F
or those who enjoy fine dining in a sophisti-
cated yet relaxed setting, there's always
something new and exciting to experience at
Bellatrix Restaurant, and Classic Club's hub for top-
notch cuisine has plenty to offer diners in the coming months.
The restaurant's Easter brunch is set for Sunday, April 21 from
11 a.m.-3 p.m., and guests are encouraged to make reservations early
by calling (760) 601-3690, as seatings are limited and will likely sell
out. Rather than a buffet, the day's menu will feature everyday fa-
vorites as well as a variety of special offerings for the holiday – in-
cluding eggs benedict, sourdough French toast with mascarpone
and raspberry sauce, and a delicious lobster roll.
"There are so many reasons to plan your Easter brunch at Bella-
trix," said Daniel Moore, the Director of Food and Beverage at Clas-
sic Club. "You can leave the cooking to us and really enjoy precious
time with family. The golf course and mountain views are spectacular
no matter where you're seated, and we take pride in the relaxing at-
mosphere that welcomes our guests whether they're visiting for a spe-
cial holiday meal or a casual weekday lunch."
Moore said revamped menus are being developed for the coming
months to take advantage of the freshest local seasonal produce, and the
restaurant continues to offer its popular Prime Rib Wednesdays from 5:30-8
p.m. each week. For $29.95, diners enjoy a fresh daily soup or Bellatrix salad,
prime rib au jus, loaded baked potato, fresh vegetables and a selected dessert.
HOP TO IT!
Bellatrix plans bountiful Easter brunch
C L I C K H E R E F O R M O R E I N F O R M AT I O N O N B E L L AT R I X R E S TAU R A N T
