Plant based Sunday Brunch

by Chef Todd Gray

Every Sunday 10:30 AM - 2PM

 
 

BUFFET STYLE

Todd Gray’s Muse
Sunday Brunch                  

Pineapple & Yellow Tomato Gazpacho
English Cucumber, Mint, Yellow Pepper (GF/NF)

Baby Kale & Roasted Beet Salad
Dried Cranberries, Cara-Cara Orange & Grilled Avocado (GF)

Tabbouleh Salad
Medjool Dates, Cucumbers, Chickpeas, Tahini Vinaigrette

Summer Vegetable Jambalaya
Creole Spices, Baby Carrots, Red Beans (GF)(NF)

Crispy Cauliflower Tempura
Pomegranate Seeds, Smoked Cinnamon, Cilantro

Sweet Corn & Black Eyed Pea Succotash
Carolina Corn, Red Peppers, Green Peas (GF)(NF)

Equinox Pancake Station
Red Wine Poached Pears, Chocolate Chips, Fresh Berries (NF)

Stuffed Walnut French Toast
Strawberry Rhubarb Jam, Maple Syrup, Powdered Sugar

Spiced Lentil Fondue
Rustic Croutons

Assorted Bites of Sweets

German Chocolate Brownies, Peanut Butter Mousse Brownies, Chocolate Encased Cannoli, Apricot & Raspberry Jam Bars, Pecan Cookies, Double Chocolate Chip Cookies, Raspberry Mousse Whoopie Pies, GF Cupcakes & Granola Bars

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

Executive CHef Todd Gray
Partner in Crime: Ellen Kassoff

 

Beverages

The Sunday Brunch Crew Welcomes You

The Sunday Brunch Crew Welcomes You