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Mother’s Day Brunch

Mother’s Day Brunch

Sunday, May 12, 2013


Breakfast Station

Omelets Cooked to Order with choice of:

Smoked Ham, Crabmeat, Spinach, Cheddar & Monterrey Jack Cheeses,

Green & Red Peppers, Onions, Chopped Tomatoes and Sliced Wild Mushrooms

Scrambled Eggs with Chives

Eggs Benedict, Grilled Black Forest Ham, Hollandaise on French Baguette

Grilled Sausage and Applewood Smoked Bacon

Thick Sliced Vanilla Scented French Toast, Maple Syrup

Freshly Baked European Breakfast Pastries and Assorted Muffins

Salads & Seafood Station

Spring Greens, Romaine, Marcona Almonds, Artichokes, Roasted Peppers, Shaved Manchego, Sherry Vinaigrette

Roasted Vegetable Pasta Salad, Feta Cheese, Sun-dried

Tomatoes in Champagne Vinaigrette

Oysters on the Half Shell, Hot Sauce, Fresh Horseradish, Lemon Wedges

Jumbo Gulf Shrimp Cocktail with Fresh Lemon Wedges and Horseradish Cocktail Sauce

Poached Salmon, Capers, Onions, Chopped Eggs,

Cream Cheese, Mini Bagels

Entrees and Sides

Pan Seared Rainbow Trout, Shitake Mushroom Cream with Wild Rice Pilaf

Grilled Chicken Breast, Warm Salsa Cruda with Sautéed Orzo

Roasted Fingerling Potato Medley with Sea Salt, Cracked Pepper, Rosemary

Fresh Green Beans Sautéed with Vidalia Onions, Grape Tomatoes & Thyme

Carving Station

Slow-Roasted Turkey Breast with Country Pan Gravy

Herb Crusted New York Strip Loin, Horseradish Cream, Cilantro Pesto

Accompanied by an Assortment of Freshly Baked Rolls and Butter

Dessert & Crepe Station

Warm Crepes with Blueberry & Strawberry Sauces, Whipped Cream, Candied Walnuts

Elaborate Display of Assorted Tortes, Pies, and French Pastries

Fresh Fruit Display


Water, Iced Tea, Orange Juice, and Coffee

Complimentary Champagne and Mimosas

$39.00* per person

$17.00 per child under 12, 5 and under free

Please add 18% service charge on parties of 8 or more

*Special engagement no discounts available


Brunch patrons will receive $5.00 off museum admission

Call 727.822.1032 for Reservations or E-mail MFACafe@verizon.net

Event Details

May 12, 2013

11 am–3 pm

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