Easter Brunch Menu at Historic Hotel Galvez (April 24, 2011)04/05/2011Hotel Galvez & Spa
Celebrate Easter Brunch at the Historic Hotel GalvezPresented to you by Executive Chef Antonio Rodriguez & His Culinary Team...
Sunday, April 24, 2011
Starters
Freshly Prepared Breads and Pastries
Fresh Fruit and Cheese Display
Grilled Vegetable Display, Hummus Dip
Assorted Hearth Baked Breads
Soups
Seafood Gumbo
Texas Chicken Tortilla Soup
Deluxe Chef Salad Station
Build Your Own Caesar Salad
California Field Greens Salad
Mexican Papaya and Avocado Salad
Chicken Salpicon Salad
Jicama and Orange Salad
Seafood Station
Smoked Salmon Display
Chef’s Selection of Deluxe Hand Crafted Canapés
Peel-n-Eat Gulf Shrimp
Cold Poached Atlantic Salmon with Appropriate Condiments
Cocktail Shrimp & Crab Claws
Served with Creole Remoulade and Cocktail Sauce
Entrées
Apple Smoked Bacon and Sausage
Eggs Benedict
Cheese Blintz with Frangelico Crème Anglaise
Pan Seared Nori Dusted Grouper with a Passion Fruit Beurre Blanc
Chili-Sugar Cured Pork Tenderloin with an Ancho Chili Demi Glace
Sated Chicken Breast Santa Fe Stuffed with Chorizo, Black Beans and Queso Fresco
Roasted Corn Jalapeno Potato Puree
Garden Harvest Vegetable Medley
A Little Flair
“Little Italy”
Selection of Pastas, Sauces and Assorted Condiments
“Fresh from the Farm”
Made to Order Omelets with All Your Favorite ToppingS
Fresh Made Belgium Waffle Station
Carving Station
Slow Roasted Prime Rib with Natural Jus
Bourbon Glazed Ham, with Pineapple Raisin Sauce
Herb Crusted Leg of Lamb, Rosemary Marsala Sauce
Dessert
A Selection of the Chef’s Sweet Temptations
$49.95 Adults; $39.95 Seniors; and $25.95 Children (6 to 12 years old)
Includes: Complimentary Champagne, Mimosas, Red & White Wine
Advance reservation are highly recommended.
Please make reservations by calling (409) 765-7721.
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This channel takes a close look at Galveston Island in Texas featuring activities at Hotel Galvez & Spa, The Tremont House and The Harbor House Hotel & Marina.You are invited to step inside these historic properties and meet our staff and guests.
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