Child's Brunch Buffet

Child's Brunch

Children's Brunch Buffet

Mother's Day Brunch Buffet

Children's Brunch

Brunch Buffet

Banana rum, Campari, banana liqueur, simple syrup, lemon, banana twils

The Banana Boat

Dharma gin, amaretto, créme de violette, rose wine, lemon, earl grey syrup, ube, caramelized lemon

Moonlight Over Vegas

Bourbon, pandan liqueur, coco Lopez, ginger syrup, lime, mochi ball

Kung Fu Pandan

Tequila, orgeat, lychee liqueur, pineapple, blue spirulina, lime, mint, lychee

Experiment 626

Vodka, chocolate liqueur, cream, banana syrup, strawberry syrup, banana foam, banana chip

The Banana Split

Rye whiskey, apple brandy, all spice dram, demerara syrup, orange bitters

American Gangster

Tequila, lime, grapefruit three ways, seltzer

Paloma Bang

Rye whiskey, tamarind liqueur, chocolate liqueur, maraschino liqueur, sweet vermouth, chocolate bitters, cherry

The Bronx Bomber

Kentucky bourbon, demerara, orange peel, angostura bitters

Single Barrel Old Fashioned

Wild haddock filet, beer batter, tartar sauce

Fish & Chips

Mezcal, dry vermouth, grapefruit liqueur, orange aperitif wine, orange bitters

The Mayan Diamond

Niman Ranch custom blend grass-fed, za'ataar sauce, brioche bun, aged cheddar, classic garnish, 'special sauce'

Boom Bang Burger

Pork Shank

Mary's half organic roasted chicken, spring onions, roasted asparagus, roasted potatoes, organic yoghurt

Mary's Spring Chicken

Niman Ranch custom blend grass-fed ground beef, classic bolognese sauce, parmesan cheese

Bucatini Bolognese

Steak Frites

Toasted housemade baguette, selection of cured meats, cheese and pickles

Charcuterie Board

French fries topped with our creamy truffle sauce, seared foie-gras cubes, wild & cultivated mushrooms, goat cheese mousse, verjus bordelaise, fried sage

Boom Bang Poutine

In a large bowl, combine 2 cups of whole wheat flour, 2 tablespoons of baking powder, 1 tablespoon of sugar, and a pinch of salt. In another bowl, whisk together 1 ¾ cups of milk, 2 large eggs, and 2 tablespoons of melted butter. Pour the wet ingredients into the dry ingredients and stir until combined. Heat a non-stick skillet over medium heat, pour ¼ cup of the batter for each pancake, and cook until bubbles appear, then flip and cook until golden brown.

Prepare the Mini Pancakes

In a large bowl, whisk together 6 large eggs, salt, and pepper to taste. Heat a non-stick skillet over medium heat, add a teaspoon of butter, and pour in the eggs. Stir gently with a spatula until they are softly scrambled and cooked through.

Scramble the Eggs

In a skillet over medium heat, cook 8 slices of turkey bacon for about 5-7 minutes on each side until crispy. Drain on paper towels.

Cook the Turkey Bacon

Grate the cheddar cheese and place it in a bowl. Halve the cherry tomatoes and place them in another bowl for easy serving.

Prepare the Cheese and Tomatoes

Place the assorted mini muffins on a serving platter for kids to choose from. Ensure a variety of flavors are available.

Arrange Mini Muffins

Wash and slice the strawberries. Arrange them on a plate for easy access.

Prepare Fresh Strawberries

Pour maple syrup into a small serving bowl for drizzling over pancakes.

Serve Maple Syrup

Place 2 cups of yogurt in small bowls or cups, allowing the kids to choose plain or flavored.

Set Up Yogurt Station

Pour 4 cups of apple juice and 4 cups of milk into pitchers. Place on the buffet table for children to serve themselves.

Serve Beverages

Whole Wheat Mini Pancakes

Scrambled Eggs

Turkey Bacon

Cheddar Cheese (shredded)

Cherry Tomatoes (halved)

Mini Muffins (assorted flavors)

Fresh Strawberries (sliced)

Maple Syrup

Yogurt (plain or flavored)

Apple Juice

Milk

In a large mixing bowl, crack the eggs and whisk them together until fully blended. Add the milk, salt, and pepper, and mix until combined.

Prepare the Egg Mixture

Heat a non-stick skillet over medium heat. Pour the egg mixture into the skillet. Cook for about 5 minutes, gently stirring occasionally, until the eggs are set but still soft.

Cook the Eggs

Sprinkle the cheddar cheese on top of the scrambled eggs and allow it to melt for about 1-2 minutes before removing from heat.

Add Cheese

In a separate skillet, melt the butter over medium heat. Add the slices of whole wheat bread and toast them until golden brown on both sides, about 3-4 minutes.

Toast the Bread

While the bread is toasting, wash and slice the strawberries. Place them in a bowl and drizzle honey over them. Toss gently to coat.

Prepare the Strawberries

Eggs

Cheddar Cheese

Salt

Pepper

Whole Wheat Bread

Butter

Strawberries

Honey

Wash the strawberries, blueberries, and apple slices under cold water. Hull and slice the strawberries, and cut the apples into thin slices. Peel and slice the bananas into rounds.

Wash and Cut Fruits

In a large bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together until well mixed.

Mix Dry Ingredients

In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Whisk until well combined.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are okay.

Combine Mixtures

Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.

Cook Pancakes

Keep cooked pancakes warm in a low oven while you cook the remaining pancakes.

Keep Warm

Arrange the fruits, pancakes, toppings, and drinks on a table to create a fun brunch buffet. Let the children serve themselves!

Set Up Buffet

Bananas

Blueberries

Apple slices

All-purpose flour

Baking powder

Sugar

Butter, melted

Vanilla extract

Maple syrup

Chocolate chips

Whipped cream

Fresh orange juice

In a large mixing bowl, crack the eggs and whisk them together. Add the milk and whisk until fully combined.

Stir in the shredded cheddar cheese and fresh spinach into the egg mixture, mixing until evenly distributed.

Add Cheese and Spinach

Heat olive oil in a large skillet over medium heat. Pour the egg mixture into the skillet and cook until the edges begin to set, then gently scramble the eggs until fully cooked.

In a separate skillet, cook the bacon over medium heat until crispy, turning occasionally. Drain on paper towels.

Cook the Bacon

Slice the sourdough bread into thick slices and toast until golden brown.

Prepare Sourdough Toast

Cut the avocados in half, remove the pit, and slice them into wedges for serving.

Slice the Avocado

Wash the mixed berries thoroughly and combine them in a serving bowl. Drizzle with honey and toss gently.

Prepare the Berry Mix

Pour orange juice into glasses and brew a pot of coffee to serve hot along with the brunch buffet.

Serve the Beverages

Cheddar Cheese, shredded

Spinach, fresh

Olive Oil

Bacon

Sourdough Bread

Avocado

Mixed Berries (strawberries, blueberries, raspberries)

Orange Juice

Coffee

In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Heat olive oil in a non-stick skillet over medium heat. Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set but still soft. Add the cheddar cheese and mix until melted. Remove from heat.

In a mixing bowl, combine the strawberries, banana, and blueberries.

Prepare the Fruits

Drizzle honey and lemon juice over the mixed fruits, tossing gently to coat. Set aside or refrigerate until serving.

Dress the Fruit Salad

In a bowl, mix the all-purpose flour, baking powder, sugar, and salt until well combined.

In another bowl, whisk together the milk, egg, and melted butter.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix.

Combine Wet and Dry Ingredients

Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Cook the Pancakes

Serve pancakes warm with maple syrup drizzled on top.

Serve

Cheddar cheese, shredded

Black pepper

Olive oil

Strawberries, hulled and sliced

Banana, sliced

Lemon juice

Maple syrup, for serving

In a large mixing bowl, crack the eggs and whisk them together with the heavy cream. Season with salt and black pepper.

In a skillet over medium heat, sauté the fresh spinach until wilted, about 3-5 minutes. Remove from heat and let cool slightly before adding to the egg mixture.

Cook the Spinach

Once the spinach has cooled, fold it into the egg mixture along with the shredded cheddar cheese.

Combine Ingredients

Pour the egg mixture into a greased baking dish and bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until set and lightly golden on top.

Bake the Egg Dish

Preheat the oven to 400°F (200°C). Place the bacon strips on a baking sheet and bake for 15-20 minutes, or until crispy.

In a large bowl, toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper.

Prepare the Potatoes

Spread the seasoned potatoes on a baking sheet and roast in the oven for 25-30 minutes, or until golden brown and tender, turning halfway through.

Roast the Potatoes

In a large pitcher, combine the orange juice and chilled prosecco. Stir gently to mix.

Mix the Orange Juice and Prosecco

Pour the mixture into glasses and serve immediately.

Rinse the fresh berries under cold water and pat them dry.

Prepare the Berries

In serving bowls, layer the fresh berries and top with a generous dollop of whipped cream.

Serve with Whipped Cream

Heavy cream

Potatoes, diced

Paprika

Garlic powder

Orange juice

Prosecco

Fresh berries (strawberries, blueberries, raspberries)

In a cocktail shaker, combine the banana rum, Campari, banana liqueur, simple syrup, and fresh lemon juice.

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake

Strain the mixture into a chilled cocktail glass or coupe.

Strain

Garnish the drink with two banana twils placed elegantly on the rim of the glass.

Add Garnish

Banana Rum

Campari

Banana Liqueur

Simple Syrup

Fresh Lemon Juice

Banana Twils

In a small saucepan, combine equal parts sugar and water, and add 1-2 bags of Earl Grey tea. Heat over medium heat until the sugar dissolves. Allow to steep for 10 minutes, then remove tea bags and cool the syrup.

Prepare the Earl Grey Syrup

Slice a lemon into rounds and sprinkle with sugar. In a non-stick skillet over medium heat, place the lemon slices and cook until caramelized on both sides, about 2-3 minutes per side. Set aside.