Everyone has had the pleasure of Sunday Brunch at their favorite restaurant or hotel destination, but recently I had the pleasure of savoring Executive Chef Marco Fossati’s new Saturday Brunch at Bella Vista Restaurant, overlooking beautiful Butterfly Beach, in the historic Four Seasons The Biltmore Resort in Montecito, California. This Four Seasons property has been one of my favorites for over forty years, and I still look forward to returning to enjoy the flavors of their innovative seasonal menu changes and take in their exquisite coastal location.

Bella Vista Restaurant


The ambiance of the patio restaurant Bella Vista in the Four Seasons Resort The Biltmore, where the sun dances off the ocean and seems to make everything glisten like a beautiful movie set, is an experience every visitor to the Santa Barbara area should experience. Four Seasons properties are renowned for their service and this five star property is no exception, the service is always superb and the dedicated staff responds to your every whim. I continue to find this hotel an irresistible place to enjoy pleasurable times with friends or family over the finest in food and beverage.
 
My brunch starter of 1/2 dozen Pacific Northwest Shigoku Oysters with champagne and cucumber mignonette was not only presented beautifully but featured six heavenly oyster bites to sip down with the chef’s sensational sauce. Another choice I heartily recommend is the Lobster Caprese made with perfectly ripe heirloom tomatoes, fresh basil, snap peas, burrata cheese and poached baby Maine lobster. The Four Seasons properties are recognized for their conscious choice to include farm to table selections on their menus.

Shigoko Oysters

The brunch classics on this ‘relax and be served brunch’ menu includes two items that caught my eye; the Crab Eggs Benedict featuring crab cakes, poached eggs and lemon Hollandaise sauce, as well as a Steak & Egg dish of adobo marinated flat iron steak, roasted purple potatoes, patty pan squash and salsa Verde that were both exceptional.

Crab Benedict


The rich crab cakes were covered with two nicely done poached eggs and the lemon gave a unique zesty flavor to the sauce offering a new twist on the classic Hollandaise. The Steak & Eggs entree offered a choice of eggs, I preferred eggs over easy and they were perfectly done and placed artistically next to steak slices so tender they melted in my mouth, while the tiny purple potatoes added a delicious crunch to the eye-appealing combination. I’m still dreaming about this marvelous meat plate that I will return to Bella Vista to enjoy again soon. 

Steak & Eggs


The food portions at Bella Vista are large and the entree selection also includes a buttermilk fried chicken & waffle dish with bacon gravy and burnt Meyer lemon that looked like a ‘steel magnolia’s’ dream come true way to start the day. I also saw a Bella house-made vegan patty with vegan cheddar, onions, avocado, aloo gobi spread on an organic Ezekiel bun go by on a tray that would make anyone give a second thought to becoming a vegan devotee. Add on items of pork or chicken sausage, vegan bacon, turkey or regular bacon, and a bakery basket filled with fresh baked goodies are also offered.
 
Just when you thought you could not swallow another divine bite they bring the dessert menu which is overflowing with outrageously creative sweet endings. I loved Heather’s bread & butter pudding with goji berries, toasted pecans with popcorn ice cream, and the “Affogato Al Caffe” house-made creamy ice cream with espresso caramel sauce with Italian cookies was a true trip to Italy experience. On my next visit, I would welcome a taste of the Chef’s signature lemon tart dessert recipe served with mascarpone creme.

Executive Chef Marco Fossati

Let us not forget the cocktails and wine offered on Bella Vista to enjoy with this Saturday Brunch by the sea. There are several endless options that include bellini and mimosa favorites. Their champagne list is the best and we enjoyed a lovely prosecco with our brunch. The mixologists’ in the Ty Bar are renowned for their skill in building perfect and unique cocktails and aim to please.
 
Regarding a set menu Saturday Brunch I must say that although I’ve enjoyed more than my fair share of formal Sunday Brunch gatherings, I found being served brunch from a set menu allowed me to relax into my environment and enjoy some concentrated face-to-face communication with friends while also savoring my favorite food and wine items. Saturday Brunch works for this woman and I hope you will enjoy it as well. The “Biltmore Sunday brunch” is the stuff legends are made of with rooms of food tables and endless mimosas, made to order eggs dishes and more served on Sunday 10:00 a.m. til 1;30 p.m.
FOUR SEASONS THE BILTMORE RESORT
20000 Channel Drive
Montecito, CA 92108
805-969-2261
http:/www.fourseasons.com/santabarbara/
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About Bonnie Carroll

Bonnie Carroll has been a food/travel/lifestyle writer since 1983. She is the founder & publisher of Bonnie Carroll’s Life Bites News (www.lifebitesnews.com), award-winning blogger, travel, entertainment and food reporter for a variety of national travel/lifestyle publications, and does radio/TV reporting on food and travel destinations. She is a member of IFWTWA and NATJA. Contact her at writebc@aol.com.