Brunch

Brunch is a portmanteau of “breakfast” and “lunch”, and originated in the British upper classes in the late 19th century and became popular in the United States in the 1930s. Present-day brunch often includes a delicious mix of both savory and sweet foods served late-morning to early afternoon.

Brunch

• Kentucky Colonel Croquettes
• Crab Napoleon Salad with Tomato Seed Vinaigrette
• Egg Sliders
• Creamy Grits – Stone-ground Yellow Corn
• Fresh Corn Soufflé with Bacon & Gruyere
• Japanese Soufflé Pancakes
• Midwest Hash Brown Potatoes (shredded)

Brunch of Provence

• Petits Pains au Chocolat – Puff Pastry
• Crepes with Bacon & Onion Sauce
• Eggs in Cocotte
• Bacon, Gruyere and Caramelized Onion Quiche
• French Toast Croque Madame
• Apple Tarte Tatin