Plant based Sunday Brunch

by Chef Todd Gray

Every Sunday 10:30 AM - 2PM

 
 

BUFFET STYLE

                


Equinox Gazpacho
English Cucumber, Red Pepper, Rooftop Golden Figs (GF/NF)

Heirloom Tomato & Summer Melon Panzanella English Cucumber, Grilled Focaccia, Shaved Red Onion (NF)

Tabbouleh Salad Path Valley Peaches, Cucumbers, Chickpeas, Tahini Vinaigrette

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

Crispy Cauliflower Tempura Summer Corn Succotash, Black Eyed Peas

Shiitake Mushroom Pad Thai Toasted Peanuts, Poblano Peppers, Sriracha Soy Glaze

House Made Granola Dried Cherries, Pistachios, Almond Milk

Just Egg Scramble Roasted Sweet Peppers, Local Cherry Tomatoes, Grilled Scallions (GF)(NF)

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

Spiced Lentil Fondue Rustic Croutons (NF)

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