Sweet and Savory Brunch
Dulce de Leche Crepes stuffed with Banana
Description: Three sweet crepes smeared with dulce de leche filled with sliced banana, drizzled with dark chocolate sauce, dusted with powdered sugar, garnished with whipped cream and fruit, served with a choice of bacon or ham steak
Garnish: Powdered sugar, whipped cream, fruit
Default sauce: Dark chocolate, dulce de leche
Fire Back Question: Bacon or Ham?
Allergies: Gluten, dairy, berries, egg
Station: Salad/Desserts
Cook Time: 10-12 minutes
Table marking: Fork, knife
Floridian Brioche French Toast
Description: Three thick slices of brioche bread dipped in sweet egg batter¹, griddled to a crisp, topped with orange honey butter, garnished with whipped cream, berries, and a slice of orange, served with a side of maple syrup and the guest’s choice of bacon or ham steak
¹ eggs, milk, cinnamon, sugar, vanilla
Garnish: Whipped cream, berries, and a slice of orange
Default sauce: Maple Syrup
Fire Back Question: Ham or bacon?
Allergies: Eggs, dairy, gluten, citrus
Station: Sautee
Cook Time: 10-15 minutes
Table marking: Fork and knife
We can prepare omlettes with egg whites only
Smoked Tomato and Shrimp Omelette
Description: 6 oz. whole egg omelette, stuffed with 2 oz. of poached shrimp, spinach, onions, and gouda cheese, topped with hollandaise and a smoked tomato sauce, served with a choice of herbed breakfast potatoes¹, fruit², or house salad³
¹ Idaho potatoes baked, cut, then fried and tossed in rosemary, thyme, parsley and seasoned salt
² strawberry, blueberry, pineapple, grape
³ mixed greens, shredded carrots, tomato, cucumber, house vinaigrette
Garnish: Chives
Default sauce: Hollandaise and smoked tomato sauce
Fire Back Question: Which side would you like to accompany your omelette?
Allergies: Eggs, dairy, tomato, onions
Station: Sautee
Cook Time: 10-15 minutes
Table marking: Fork, knife
Soft Scrambled Eggs and Caviar
Description: 9 oz. of soft buttery scrambled eggs, topped with a chive-tarragon crème fraîche and a teaspoon of American caviar, served with three buckwheat blinis and herbed breakfast potatoes
Garnish: Chives
Default sauce: Chive-tarragon crème fraîche
Fire Back Question: N/A
Allergies: Eggs, fish, gluten, onion
Station: Sautee
Cook Time: 10-15 minutes
Table marking: Fork, knife
Grilled Veggie Omelette
Description: 6 oz. of whole egg omelette, spread with goat cheese, stuffed with zucchini, eggplant, tomato, and onion, topped with aji amarillo sauce, served with guest’s choice of herbed breakfast potatoes, fruit, or a house salad
Garnish: Chives
Default sauce: Aji amarillo
Fire Back Question: Which side would you like to accompany your omelette?
Allergies: Egg, dairy, tomato, onion
Station: Sautee
Cook Time: 10-15 minutes
Table marking: Fork, knife
Serrano Ham Eggs Benedict and Asparagus
Description: Two poached eggs, each over 1.5 oz. serrano ham and 2 oz. cut asparagus, served over grilled english muffins, topped with hollandaise, and accompanied with guest’s choice of herbed breakfast potatoes, fruit, or house salad
Garnish: Chives, paprika
Default sauce: Hollandaise
Fire Back Question: Which side would you like to accompany your eggs?
Allergies: Egg, dairy, gluten, onion, pork
Station: Sautee
Cook Time: 10-15 minutes
Table marking: Steak knife
Benedict Royale
Description: Two poached eggs, each over 1.5 oz. smoked salmon and a thick slice of roma tomato, served over grilled english muffins, topped with hollandaise and a half teaspoon of American caviar, and accompanied with the guest’s choice of herbed breakfast potatoes, fruit, or house salad
Garnish: Chives, caviar
Default sauce: Hollandaise
Fire Back Question: Which side would you like to accompany your eggs?
Allergies: Fish, egg, dairy, tomato, onion, gluten
Station: Sautee
Cook Time: 10-15 minutes
Table marking: Fork, knife
Shrimp Avocado Toast
Description: One thick slice of multigrain bread, buttered and toasted, spread with a goat-cream cheese, topped with half a smashed avocado, charred heirloom tomatoes, one grilled U6 shrimp, and half a boiled egg, garnished with sliced radish, house picked red onions, and micro cilantro, served with a small arugula salad tossed in a cilantro vinaigrette
Garnish: Sliced radish, pickled onions, micro cilantro
Default sauce: N/A
Fire Back Question: N/A
Allergies: Gluten, egg, onion, tomato, dairy, shellfish, citrus
Station: Pantry
Cook Time: 10-15 minutes
Table marking: Fork, knife
Smoked Salmon Carpaccio
Description: 5 oz. of thinly sliced smoked salmon topped with capers, red onions, charred tomato, and arugula, drizzled with tarragon-crème fraîche and lemon vinaigrette, served with grilled toast points
Garnish: Lemon wedge
Default sauce: Tarragon-crème fraîche and lemon vinaigrette
Fire Back Question:
Allergies: Dairy, Finfish, Citrus, Gluten
Station: Pantry
Cook Time: 10-15 minutes
Table marking: Fork, knife
Steak and Eggs
Description: Three eggs sunny side up or to preference, accompanied with 6 oz of sliced grilled tenderloin topped hollandaise, served with herbed breakfast potatoes and a side of salsa criolla
Garnish: Chives
Default sauce: Hollandaise, salsa criolla
Fire Back Question: How would you like your tenderloin cooked?
Allergies: Garlic, egg, pepper
Station: Sautee/grill
Cook Time: 12-17 minutes
Table marking: Steak knife
Andalusian Gazpacho
Andalusian Gazpacho - traditional cold summer soup based of tomatoes and blended vegetables garnished with cucumbers radishes, croutons, drizzled with olive oil and sherry vinegar
Description: The most frequently encountered gazpacho is an uncooked mixture of tomatoes, garlic, olive oil, water, vinegar, onions, cucumbers, and green peppers, thickened with bread crumbs.
Garnish: parsley, radishes, crouton
Additional information: it is a cold soup
Allergies: garlic, onion, tomato, peppers, gluten
Station: Pantry
Table Marking: soup spoon
Cook time: 4-6 minutes