Hotel Galvez Brunch Continues Tradition While Taking Occasional Untraditional Twist

Executive Chef Antonio Rodriguez of Bernardo’s Restaurant at the Hotel Galvez & Spa has embraced the tradition of the hotel’s Sunday Champagne Brunch while adding some untraditional twists.

 

Every week, Sunday brunch features an array of fresh fruit, cheeses, breads and pastries as well as an extensive seafood station offering smoked salmon, cocktail shrimp, crab claws and oysters. For those craving a taste of breakfast, the hotel offers made to order omelets and a waffle station. For those with an appetite for lunch, the pasta station offers marinara and Alfredo sauces and several pastas as well as vegetables, shrimp and chicken.

 

The hotel’s carving station offers prime rib every week but alternates between bourbon glazed ham, rack of lamb, or turkey, depending on the occasion. Brunch entrees always include eggs benedict and seasonal fresh vegetables. Rodriguez changes the other entrees to include a mix of chicken, fish, pork or beef.

 

Another popular item on the brunch menu is the hotel’s award winning seafood gumbo. The gumbo is a standard feature while a second soup option changes weekly.

 

To complete the meal, the hotel offers a wide selection of desserts, which include mousse cups, ice cream, bread pudding, cakes, cobblers and an array of candy. Adults will enjoy the flowing champagne, mimosas or choice of house red or white wine.

 

Brunch is served every Sunday from 11 a.m. to 2 p.m. Brunch is $36 for adults, $31 for seniors (60 years or older) and $20 for children ages 6 – 11.  Children ages 5 and younger are complimentary.

 

Brunch at the Hotel Galvez & Spa was rated as the best Sunday brunch by readers of the Galveston County Daily News. For reservations, call (409) 765-7721, 800-WYNDHAM, or visit www.BernardoAtHotelGalvez.com.