Sunday Brunch Menu
Sunday Brunch Menu at the Biltmore Hotel (Menu subject to change)
BILTMORE SIGNATURE BRUNCH
$120.00 per person | $55.00 per child (age 5-11)
10 AM – 2 PM
BREAKFAST
omelet station
eggs your way
eggs benedict
roasted tri-color fingerling potatoes with peppers and onions
apple-wood smoked bacon, breakfast sausage links
fresh seasonal fruit
belgium waffles
brioche french toast
vermont maple syrup, whipped chantilly cream
bakery fresh croissants, danish and muffins
ANTIPASTA
imported charcuterie and cheese
prosciutto di parma,
cotto ham, salame, mortadella al pistachio
pecorino toscano, parmigiano reggiano, gorgonzola dolce, caciotta di tartufo
roasted peppers, grilled eggplant, squash, fennel, asparagus
marinated olives and artichokes
GARDEN
local farmer hammock greens harvest
red and green oak leaf, red veined sorrel, lolla rosa, deer tongue romaine
butterhead lettuces, roasted beet, goat cheese
curried chicken salad
hearts of palm salad
heirloom tomato and mozzarella salad
parmesan cheese and herb croutons
balsamic, buttermilk ranch, caesar, and papaya honey mustard dressings
*CARVING
rosemary leg of lamb
roasted sirloin of beef
sage infused turkey
honey glazed crispy pork belly
mango-mint chutney, peppercorn demi, sage gravy, and horseradish
PASTA
mortadella tortellini, cavatappi, butternut squash ravioli, gluten-free pasta
pomodorina, pink vodka, parmesan cream
ricotta baked ziti, nonna’s meatballs, sweet italian sausage and peppers
CHEF SPECIALTIES
miso glazed atlantic salmon
paella valencia
vegan paella
garden fresh mixed vegetables
yukon gold mashed potatoes
mixed grain rice pilaf
**RAW BAR
jumbo shrimp and lobster cocktail
saffron poached prince edward island mussels
blue point and wianno oysters on the half shell
chilled cajun crawfish
whitefish ceviche shooters
mixto ceviche shooters
cocktail and remoulade sauce, mignonette, horseradish and lemon
SMOKED FISH
smoked salmon, trout, whitefish, smoked fish dip
flatbreads, mini bagels, crackers, cream cheese, tomatoes
cucumbers, capers, red onion, horseradish cream, and lemon
CAVIAR
american black bowfin, trout roe, wasabi tobiko
blinis, toast points, crème fresh, chives, red onion, capers
hard-boiled egg
*SUSHI
Maki Rolls
salmon roll, california roll, spicy tuna roll, sunshine roll
bbq eel roll, vegetable roll
Sashimi
salmon, ahi tuna, and hamachi
Nigiri
smoked salmon, tuna, shrimp and eel
BAKERY
from our legendary bakery
assorted viennese pastries and gelatos
menu is subject to change based on product availability
*Consumer Advisory
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
**Consumer Information
there is risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician