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Terranea Resort’s Signature Restaurant, mar’sel, Relaunches Its Farm-to-Terranea Sunday Brunch for Summer 2017

Guests can also enjoy the new “Caviar and Champagne” Brunch Series on Select Dates

Rancho Palos Verdes, CA (May 22, 2017) – Terranea Resort, A Destination Hotel, is once again serving its Farm-to-Terranea Brunch at its award-winning, signature restaurant, mar’sel,  every Sunday from 10 a.m. to 2 p.m. The á la carte menu showcases Chef de Cuisine Andrew Vaughan’s coastal California cuisine, alongside a selection of new summer cocktails created by Resort Beverage Manager Adam Stearns.


While taking in remarkable views of the Pacific Ocean, weekend diners will enjoy an array of brunch dishes prepared with locally sourced ingredients, some of which are grown in Terranea’s own gardens. The menu features a selection of savory toasts, ranging from Snow Crab and Burrata with Meyer Lemon and Masia Olive Oil on Ciabatta ($20) to Harry’s Strawberries and Mascarpone with Fresh Mint on an English Muffin ($14). Specialty dishes include Grilled Wagyu with Roasted Bone Marrow Rice, Bok Choy, Yuzu Aioli, and a 65-degree Egg($32); a Black-Ink Flatbread served with a Soft Scramble of Eggs, Diced Pancetta, Shaved Pepato Cheese, and Red Chili Flakes ($22); and Buttermilk Fried Chicken with a Green Juice Shooter, Kimchee, and Wild Rocket($26).


Stearns’s brunch cocktails pay homage to the summer season with traditional Mimosas and Bloody Marys (both of which can be made “bottomless” upon request), alongside fresh seasonal additions, such as the Sangria Basket for Two ($36). Guests may choose from three unique sangrias, including Pinot Grigio with St. Germain, Apricot, Peach, Lavender, and Gooseberries; Manzanilla Sherry, Cointreau, Cinnamon, Cilantro, Lime, and Pineapple; and a third concoction made with Warre’s White Port, Aperol, Strawberries, Heirloom Tomato, Brown Sugar, Oranges, Meyer Lemons, and Basil. Baskets are served with a carafe of Prosecco to top off the cocktail, as well as fresh fruit and herbs ideal for garnishing. Patrons may also enjoy another signature mar’sel offering, the “Pacific Granita,” a chilly cocktail served table-side and cooled with liquid nitrogen until frozen. A number of summer-inspired mocktails round out the beverage menu, all made with fresh fruits and herbs.  


To finish the meal on a sweet note, guests may enjoy a selection of freshly made desserts, including a Coconut Chia Seed Parfait with Fresh Local Fruits ($12); a Banana Walnut Bread with Cinnamon Chantilly Cream ($14); and more.


Exclusive to the summer months, mar’sel is also debuting a “Caviar and Champagne” brunch,a limited-time-only menu offered on select dates: June 18, July 30, and August 27. This special edition brunch—developed in partnership with a Master Sommelier and Petrossian Caviar Specialist—includes a four-course, caviar-centric menu with Champagne pairings ($125 per person, excluding tax and gratuity). 


For more information about brunch at mar’sel, or to make reservations, please visit or call 310.265.2836.


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About mar’sel

Since its inception in 2009, mar’sel has earned numerous awards and accolades, including Wine Spectator’s “Award of Excellence,” Los Angeles Times’s “Readers’ Choice Award” for “Best Fine Dining” and “Romantic Restaurant” in the South Bay, South Bay Magazine’s “Best Romantic Rendezvous,” Palos Verdes Patch’s “Readers’ Choice Award” for “Best Special Occasion Restaurant” and “Wine List,” “Best Décor” by Zagat Los Angeles Restaurants Survey, and a Trip Advisor Certificate of Excellence. mar’sel continues to take part in prestigious food and wine events throughout Southern California, and around the country, such as Los Angeles Food & Wine, Los Angeles Times “The Taste,” Evening on the Beach, and the annual Manhattan Beach Wine Auction and Cart for a Cause, Los Angeles. For additional information, please visit or call 310.265.2836


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