Weekend Brunch Menu and Training Guide

Vocabulary practice flashcards covering menu descriptions, ingredients, preparations, and allergen specifications for the Weekend Brunch.

Weekend Brunch

A dining service available Saturday and Sunday from 11 AM - 3 PM. Price includes one menu item from each section (Starters, Entrée, and Desserts), with an option to add unlimited Bloody Mary's and Mimosas for an additional charge.

Tropical Fruit Selection

A seasonal starter of fresh fruits including pineapple, papaya, watermelon, strawberries, raspberries, and blackberries, garnished with lime and mint. Contains no allergens.

Sweet Corn & Lobster Chowder

A thick, creamy starter soup made of sweet corn, potatoes, fresh Maine lobster, butter, onion, celery, lobster stock, corn cream, white roux, red bliss potato, Tabasco sauce, salt, and pepper; garnished with dill and chives. Allergens: Dairy, Gluten, Shellfish.

Lobster Stock

A culinary stock prepared from lobster, celery, and onion, used as the soup base for the Sweet Corn & Lobster Chowder.

Red Bliss Potato

A potato variety featuring a thinner skin than standard potatoes and a subtle, sweet flavor.

Shrimp Cocktail

A starter of five U-6 to U-8 shrimp slow poached in court bouillon and chilled, served with cocktail sauce topped with fresh horseradish, Key West cocktail sauce, greens, chives, and a lemon star. Allergens: Egg (Mayo), Soybeans (Mayo), Shellfish.

Grilled Artichoke Hearts

An artichoke poached in lemon water, cut into 5 to 6 pieces, marinated in green goddess dressing, grilled, and topped with gremolata, smoked sea salt, and extra virgin olive oil; served with cascabel aioli atop green goddess dressing and a lemon half. Allergens: Dairy, Egg, Gluten, Soybeans.

Cascabel Aioli

A sauce composed of cascabel chilis, ground cumin, honey, lime juice, mayonnaise, sour cream, tomato croutons, parsley, garlic, lemon zest, extra virgin olive oil, salt, and pepper.

Green Goddess Dressing

A herb-based dressing made from mayonnaise, honey, Dijon mustard, apple cider vinegar, garlic, lemon juice, green onion, chives, parsley, mint, basil, and cilantro.

Gremolata

A condiment blend of croutons, parsley, garlic, lemon zest, extra virgin olive oil, salt, and pepper used to top grilled artichoke hearts.

Bananas Foster French Toast

Two halved slices of thick, battered Texas yellow toast topped with almonds, macadamia nuts, bananas foster rum sauce, cinnamon, and powdered sugar; garnished with fresh fruit, whipped cream, and toasted nuts. Allergens: Dairy, Gluten, Tree Nuts, Eggs, Soybeans, CC Sesame, CC Peanuts.

Bananas Foster

A classic dessert originating in New Orleans that consists of bananas served with a rich rum sauce.

Eggs Benedict

An entrée consisting of a toasted English muffin topped with Canadian bacon, two poached eggs, and Hollandaise sauce; served with fried potatoes and fresh fruit, garnished with parsley. Allergens: Dairy, Egg, Gluten, CC Shellfish (fryer), CC Fish (fryer), CC Tree Nuts, CC Sesame.

Hollandaise Sauce

An emulsion sauce made from egg yolks, white wine, lemon juice, Tabasco sauce, butter, salt, and pepper.

Smoked Salmon

Four slices of smoked salmon served with heirloom tomatoes, choice of toasted bagel (Everything, Plain, or Poppy seed), chive "smear," lemon, and dill. Allergens: Dairy, Fish, Gluten, CC Sesame, CC Tree Nuts, CC Eggs, CC Peanuts.

Chive "Smear"

Whipped cream cheese topped with fresh chives, served alongside the Smoked Salmon.

Grilled Prime NY Strip and Farm Eggs

A 6 oz sliced Prime New York strip steak served with crispy breakfast potatoes, choice of two eggs, and buttered toast (Rye, Sourdough, Wheat, White, or gluten free bread). Allergens: Dairy, Egg, Gluten, CC Fish (fryer), CC Shellfish (fryer).

The Omelet

A three egg omelet with customized fillings (spinach, mushroom, onion, bell pepper, heirloom tomatoes, cider bacon, asparagus, American cheese, Gruyere cheese, cheddar cheese); served with buttered toast, Bonne Maman preserves, and a side salad tossed in citrus vinaigrette.

Bonne Maman Preserves

Individually bottled fruit preserves served with toast; flavors include Raspberry, Strawberry, Wild Blueberry, Orange Marmalade, and Muscat Grape Jelly.

Citrus Vinaigrette

A salad dressing made with shallots, grapefruit, oranges, limes, lemons, sherry vinegar, extra virgin olive oil, honey, salt, and pepper.

Greek Salad

A salad of farm fresh greens, iceberg lettuce, mixed greens, grilled chicken, heirloom tomatoes, roasted red peppers, cucumbers, Castelvetrano olives, fennel, sherry vinaigrette, fresh herbs, Tzatziki sauce, double cream feta, and two mini pita breads (gluten free preparation excludes pita). Allergens: Dairy, Sesame (Pita only), Gluten.

Chopped California Cobb

Lightly chopped mixed greens tossed in buttermilk avocado ranch dressing, topped with Point Reyes blue cheese, tomato, hard boiled egg, bacon, turkey, avocado, cucumber spears, baby bell peppers, and diced tomato. Allergens: Dairy, Egg, Soybeans.

Steakhouse Burger

An 8 oz seasoned and grilled patty of ground chuck, short rib, and skirt steak on a toasted onion Kaiser roll with choice of cheese, pickles, shaved lettuce, sliced tomatoes, steak marinade, and garlic aioli; served with tempura onion rings and French fries. Allergens: Egg, Gluten, Soybeans, Dairy, CC Fish (fryer), CC Shellfish (fryer), CC Sesame (bun), CC Tree Nuts (bun).

Steak Marinade

A complex marinade consisting of extra virgin olive oil, soy, teriyaki sauce, balsamic vinegar, molasses, A.1. Sauce, onion, shallot, garlic, basil, scallion, thyme, rosemary, tarragon, parsley, and ginger.

Garlic Aioli

A condiment made of roasted garlic, Calabrian pepper, lemon, chives, mayonnaise, and soy.

Bake Shop Allergen Policy

A mandatory procedure requiring servers to inform guests of cross-contamination risks: because all desserts are prepared in the Bake Shop, every dessert carries a CC nut allergen warning regardless of ingredients.

The Breakers Key Lime Pie

A traditional Key lime pie made with condensed milk, Key lime juice, and egg yolk on a graham cracker crust (graham cracker, butter, sugar); served with vanilla bean whipped cream and blackberry compote. Made using an original house-made recipe over 100 years old. Allergens: Dairy, Eggs, Gluten, CC Nuts.

Compote

A dessert preparation originating from medieval Europe that consists of whole fruit or fruit pieces stewed in syrup.

Caramelized Cheesecake

A crustless dessert with a creamy vanilla texture and caramelized top, garnished with whipped cream and strawberry compote (strawberries, maple syrup, sugar). Allergens: Dairy, Egg, Gluten, CC Nuts.

Fresh Baked Chocolate Chip Cookies

Four warm baked cookies (flour, eggs, white sugar, brown sugar, vanilla, butter, baking soda, salt, semi-sweet chocolate chips) served with a glass of whole milk (substitutions: Almond, Soy, 2%). Allergens: Dairy, Egg, Gluten, CC Nuts.