Ian Pike 2 p.m., Dec. 7
Easter Buffet at Marina Kitchen
Inspired by American holiday favorites, executive chef Aron Schwartz has created a classic menu with a “modern comfort” twist including a selection of fresh salads and homemade soup, local seasonal vegetables and sides, and a carving station featuring citrus honey roasted ham, and rosemary and basil marinated leg of lamb. Dessert station includes hot cross buns and carrot cake cupcakes. 619-699-8222.
- Cost: $13 - $38