A Winter Weekend Brunch
Start with a round of spicy Bloody Marys and a delectable and very stylish winter appetizer: an iced platter of oysters on the half shell served with a piquant mignonette sauce. Follow with our delicious take on eggs Benedict, made with filet mignon in place of the traditional ham, to provide sustenance for the days activities. A refreshing salad of thinly sliced fennel, radish and orange provides a delightful counterpoint of flavor and texture; serve it alongside or as a separate course. Finish by lingering over a tangy cold lemon soufflé served with ample quantities of freshly brewed hot coffee or tea.