Sip a Mimosa and see how easy it can be to create a beautiful brunch spread. Start with Quiche Lorraine with Bacon and Gruyere Cheese accompanied by a spring salad with Red Vinaigrette. Next on the menu is Monte Cristo Sourdough French Toast with Prosciutto, Swiss Cheese and a Cranberry Mustard Topping. Finally tackle Eggs Benedict with a different twist, Homemade Sage Breakfast Sausage, Arugula, Poached Eggs and Hollandaise Sauce. Chef Braden will show you the secret to perfect sauce every time!
Brunch Three Ways
Thu, 05/22/2014 - 6:30pm to 9:00pm