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Enjoy Easter Brunch At Riverhouse On The Deschutes

Savor the flavors of Spring and the Pacific Northwest with two brunch options.

Easter Brunch April 21, 2019 - Celebrate Easter with friends and family with two separate Brunch options at Currents Restaurant at the Riverhouse on the Deschutes & the Riverhouse Convention Center, leave the cooking to and planning to us. The hotel, located on the beautiful Deschutes river, will be offering à la carte brunch options that guarantee a memorable and intimate brunch. The Riverhouse Convention Center will be offering a full buffet to include a Desserts, omelet, carving and waffle stations.

The lavish buffet will showcase dishes featuring a menu inspired by the Pacific Northwest and Spring. The rich buffet menu offers diners a wide selection of specialty salads, a chilled Northwest seafood, a charcuterie and cheese, a carving station, an omelet station, a hot buffet, and a decadent dessert table.

Bloody Mary's & Maria's whether you like spicy, tangy or mild, our brunch guests will get their choice for $8 and up.

Mimosa Station a little bubbly goes a long way—especially when mixed with tangy juices and fresh fruit $8 each.

The day will also include a fun-for-the-whole-family with and appearance from the Easter Bunny & two Easter egg hunts held in the Cascade Garden at 11 a.m. and 1 p.m.

Currents Restaurant will be offering plated fare from the brunch menu, which includes breakfast favorites such as Chicken Fried Chicken Biscuit, Huevos Rancheros and Dungeness Crab Eggs Benedict as well as salads, sandwiches and sides.

The brunch buffet at the Convention Center will be available from 10 a.m. to 2 p.m. on April 16. The buffet is $49 for adults, $42 for seniors and $19 or children ages 6 to 12; kids 5 and under eat free.

Brunch at Currents will be offered from 7 a.m. to 2 p.m. Prices will vary.

For reservations at Currents please call (877) 206-3494 and for reservations for the Convention Center buffet, email kderschon@vestahospitality.com.

Easter Brunch Buffet

Assortment of Fresh Pastries, Scones

Salads
Heirloom Tomato, Fresh Mozzarella, Basil, Olive Oil
Baby kale, quinoa, feta, olives, lemon supreme roasted pepper, sherry vinaigrette
Classic Caesar, house croutons, parmesan
Roasted Beet, baby spinach, goat cheese, honey balsamic vinaigrette
Sliced Fruit & Berries Display

NW Chilled Seafood
Shrimp Cocktail
Smoked Salmon Display Served with Mini Bagels and Cream cheese
Pacific Oysters on the Half Shell
Lemon, Cocktail Sauce, Mignonette, Lemon Aioli
Sesame Seed Crusted Ahi Tuna and Seaweed salad

Charcuterie & Cheese
Antipasto display with Salami, Prosciutto, Pepperoni
Imported and Domestic Cheese
Artisanal Breads, Pickled Vegetables, Country Olives

Carving Station
Honey Glazed Ham, served with assorted mustards
Double R Ranch New York Strip, Served with Beef Jus and Horseradish Cream
Roasted Porchetta

Omelet Station
Whole Eggs, Egg Whites
Bacon, Ham, Mushroom, Roasted Pepper, Onion, Tomato, Spinach, Green Onion, Bay Shrimp
Cheddar, Swiss, Pepper Jack

Belgian Waffle Station
Fresh berries, whipped cream, maple syrup

Hot Buffet
Traditional Eggs Benedict
Scrambled Eggs with Tillamook Cheddar
Smoked Bacon, Pork Sausage
Roasted Breakfast Potatoes
Spring Chinook Salmon, Grilled Green Onion, Lemon Beurre Blanc
Wild Rice Blend Pilaf
Medley of Roasted Vegetables

Desserts
Assorted Cheese Cake
Assorted Cupcakes
Flourless Chocolate Torte
Carrot Cake
Lemon Tart
Fresh Berry Parfait served with Cream Anglaise