Seasonal Fresh Fruit served with banana nut bread. This was a great starter for brunch with fresh blackberries, blueberries, strawberries, pineapple, honeydew, and cantaloupe. I love that there were slices of bananas in the banana bread which gave it a textural contrast and sweet tropical flavor. Rating: 5/5 Shrimp Cocktail served with cocktail sauce. The shrimp was cooked perfectly - no tail meat stuck in the shell when the tail shell is removed. The cocktail sauce was bright with a slight sweetness and kick from the horseradish. The arugula salad was added a nice touch of bitterness and light acidity from the vinaigrette. I would have probably presented this a little differently, maybe more traditionally with the shrimp hanging from the glass of cocktail sauce. The plate used was too big for this dish. Rating: 4.5/5 Grilled Ribeye is served with roasted organic fingerling herb potatoes, grilled broccolini, and port wine demi. From wherever Pechanga sources its beef, it is amazing! This ribeye was well-marbled and grilled to a perfect rare. It was tender and juicy with just the right amount of charred flavor. The port wine demi was slightly sweet but paired well with the ribeye. The potatoes and broccoli were also cooked to perfection with a tender texture on the potatoes and crispness on the broccolini. Rating: 5/5 Chile Verde is made with pork and green sauce topped with queso fresco and served with pico, rice, beans and choice of flour or corn tortillas. My mom absolutely loved this version of chile verde! The pork was tender, and the green sauce had a tangy flavor that paired well with the pork. The rice and beans were good side items to stuff into the tortillas with the pork. Rating: 5/5 Tiramisu was the perfect ending to our brunch. I loved the giant chocolate curl on top. The tiramisu itself was perfectly made with whipped sweet mascarpone cheese, espresso-soaked ladyfingers, and cocoa powder dusted on top. Rating: 5/5