Sunny Sunday brunch on May 21st on the terrace, with a view of the beach and butterflies. We were greeted warmly at reception and given the option of waiting for a shaded table, or immediate seating inside or in one of two full sun tables. We waited, briefly, (nose powder and a short tour of the buffet) and we're shown to a choice table at the edge of the terrace. Lovely. Coffee and beverage service was prompt and friendly yet unhurried. For the expensive side of brunches, expectations were high. It doesn't disappoint. The buffet is elegant and beautifully prepared. House cured charcuterie made my Italian tastebuds sing. Just delicious. Fresh and abundant seafoods, tempting freshly baked pastries (though I just look at those and save my plates for the real food), made to order egg dishes and a taco bar (for those who like expensive tacos). 4 hand carved meats selections. I chose Prime, Tri tip and Lamb. Beef was flavorful rare and juicy, the condiments tasty. Happy me. I ate gorgeous imaginative little individual salads, perfect egg dishes, fantastic polenta with a sausage and sun dried tomato ragu. I chatted with chef staff who I found friendly, knowlegeable and open. The varieties in each station are comprehensive. Selections provide something for every pallet, elevated to the demands of a gourmand's approval. Nothing stuffy about Bella Vista's presentation, just relaxed elegance. About the desserts, well, let me just say, delightful. My only disappointment was the leg of lamb. Slightly overdone and a little lack luster, although, being a rare meat preferring girl, I may be overly biased on doneness. For the $80 price I'd expect a more elegant lamb cut befitting the Biltmore name, say rustic rack of lamb, fire rosted and carved into tasty crispy edged lamb chops scented with garlic and rosemary. That would sorta make my day. We dined leisurely and enjoyed a relaxed 2.5+ hours at our table without once feeling neglected for want of beverage, or overtly hovered-over, nor any annoyance by staff at our prolonged visit. Really a lovely place to brunch in every way.
We were greeted warmly at reception and given the option of waiting for a shaded table, or immediate seating inside or in one of two full sun tables. We waited, briefly, (nose powder and a short tour of the buffet) and we're shown to a choice table at the edge of the terrace. Lovely. Coffee and beverage service was prompt and friendly yet unhurried.
For the expensive side of brunches, expectations were high. It doesn't disappoint.
The buffet is elegant and beautifully prepared. House cured charcuterie made my Italian tastebuds sing. Just delicious. Fresh and abundant seafoods, tempting freshly baked pastries (though I just look at those and save my plates for the real food), made to order egg dishes and a taco bar (for those who like expensive tacos). 4 hand carved meats selections. I chose Prime, Tri tip and Lamb. Beef was flavorful rare and juicy, the condiments tasty. Happy me. I ate gorgeous imaginative little individual salads, perfect egg dishes, fantastic polenta with a sausage and sun dried tomato ragu. I chatted with chef staff who I found friendly, knowlegeable and open. The varieties in each station are comprehensive. Selections provide something for every pallet, elevated to the demands of a gourmand's approval. Nothing stuffy about Bella Vista's presentation, just relaxed elegance. About the desserts, well, let me just say, delightful.
My only disappointment was the leg of lamb. Slightly overdone and a little lack luster, although, being a rare meat preferring girl, I may be overly biased on doneness. For the $80 price I'd expect a more elegant lamb cut befitting the Biltmore name, say rustic rack of lamb, fire rosted and carved into tasty crispy edged lamb chops scented with garlic and rosemary. That would sorta make my day.
We dined leisurely and enjoyed a relaxed 2.5+ hours at our table without once feeling neglected for want of beverage, or overtly hovered-over, nor any annoyance by staff at our prolonged visit. Really a lovely place to brunch in every way.