Deserving mothers and other important women guests wish to honor on Mother’s Day will enjoy the lavish fine dining Mother’s Day experience in the resort’s Palos Verdes Ballroom – expertly created by Chef Andrew Vaughan and his culinary team. There will be a tantalizing Market Fruit Display, and the resort is introducing an assortment of specialty vegan croissants, gluten free muffins and a cherry Greek yogurt Danish. The Omelet Station has a wide selection of pick-your-own fillings, and there is a Sausage Bar and House Made Ricotta Pancakes served with a variety of condiments. Charcuterie & California Cheeses are offered with appetizing condiments. On the lighter appetite-pleasing side, there will be Farm Fresh Garden Lettuces at the Salad Bar with freshly made dressings and accompaniments and Composed Farmers Market Salads as well. Chilled Seafood delights with Jumbo Shrimp, Snow Crab, Octopus Salad and a la minute Oyster Shucking. A choice of Dumplings is at the Asian Kitchen, and heartier appetites will be pleased with Carved Slow-Roasted Prime Rib and Honey Mustard Glazed Ham with stone fruit mostarda. Composed Farmers Market entrees include Chicken Piccata with charred lemon, Pan-Seared Sea Bass with spring vegetable ragout and Vegan Paella composed of forbidden rice, fennel and sweet and sticky Brussels sprouts. Featured Seasonal Spring Vegetables: Grilled Asparagus, Roasted Baby Carrots and Grilled Artichokes. Mother’s Day honorees will be tempted to taste some of the resort’s sweet delights, including S’mores Tartlets, Rose Panna Cotta, Berry Tarragon Lemon Trifle, Key Lime Tassies, Blueberry and Fudge Cheesecake, Vegan Hibiscus Mini Tart Domes, Strawberry Cream Puffs and more.