Biltmore Brunch

featuring a selection of fresh seasonal gourmet vegetables, cheeses, meats, seafood made-to-order

eggs made-to-order with black truffle hollandaise sauce

with choice of toppings: warm vermont maple syrup, fresh mango fruit compote, wild berry compote, toasted pecans and vanilla whipped cream

applewood smoked bacon and country sausage links

and horseradish mousseline

with fresh mint sauce

with apple chutney

serrano ham, breasola, speck ham, soppressata, chorizo

chef's weekly selection of soft, semi-soft, hard, washed rind and blue cheeses

cornichons, pickled pearl onions and gourmet mustards

with homemade dressings, artisanal oils and vinegars

grape tomatoes, cucumber, onion and oregano

with shallot-sherry vinaigrette

with tarragon and capers

with spiced yogurt dipping sauce

drizzled with lemon infused extra virgin olive oil

with feta cheese and marinated red onion

roasted piquillo peppers and shaved parmesan

cherignola olives

with baby zucchini and sun-dried tomato

tabbouleh salad

with spicy lamb sausage

with smoked paprika

domestic and imported caviar and roe selections, blini, toast points and traditional condiments

chef's weekly selection of chilled oysters shucked-to-order

european cocktail sauce, sherry mignonette and creamy grain mustard

trout and mahi mahi

thin red onions and caper berries

with chef's selection of seasonal gourmet ingredients & sauces featuring chef's pasta creation of the week

with cherries jubilee

sundae toppings, vanilla whipped cream