BUFFET STYLE

Todd Gray’s Muse
October 2018 Sunday Brunch                  

Amuse: Grilled Avocado Toast with Smoked Sea Salt and Pickled Tomatillo

Truffled White Bean Soup
Poached Cannellini Beans, Sweet Roasted Garlic, Caramelized Brussels Sprouts

Jobs Tears Buddha Bowl
Lacinato Kale, Roasted Kabocha Squash, Spiced Pepitas with Sesame-Tahini Vinaigrette 

Radicchio & Honey Crisp Apple Salad
Belgian Endive, Golden Raisins, Shaved Celery Hearts, English Walnut Dressing

Pesto Roasted Portobello Mushrooms
Toasted Pine Nuts, Red Pepper Gremolata,Shaved Cashew Cheese 

Crispy Cauliflower Tempura
Pomegranate Seeds, Smoked Cinnamon & Cilantro  

Tahini Grits with Marinated Chickpeas
Collard Greens Southern Style, Black Eyed Peas, Crispy Okra

Apple Stuffed Pancakes
Red Wine Poached Pears, Chocolate Chips, Pecan Streusel 

Bread Station:

Just Scramble Breakfast Sandwich
English Muffin with Cashew Cheese & Red Pepper Aioli

Riesling & Dijon Fondue
with Rustic Sourdough Croutons 

Assorted Artisanal Bread with Preserves & Tapenades

Sweets:

Cherry & Apricot Crumble, Lemon Bars, Mini Cheesecakes, Chocolate Chip Cookies,
Pecan Sandies, Fresh Seasonal Fruit Salad 

$35 for Adults
$15 Children under 12
(Tax & Gratuity & Beverages not included)

Executive CHef Todd Gray
Partner in Crime: Ellen Kassoff

 

Beverages