Scott Ellis 1:30 p.m., Sept. 28
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.
- When: Sunday, March 31, 2013, 11 a.m. to 5 p.m.
- Cost: $13 - $38