The Pullman Table Champagne Brunch

Amuse:

Relish Tray—homemade pickles, marinated kalamata olives, crudities

First:

Romaine Salad—chopped romaine, garlic croutons, Parmegiano Reggiano, spiced hazelnuts, sliced cucumbers, red grapes

Choice of roasted red pepper Caesar dressing or lemon honey thyme vinaigrette

Entrée

Choice of:

Steak and Eggs—seared filet tips, mushroom demi, scrambled eggs, roasted fingerling potatoes

Pork and Biscuit—root beer braised overnight pork shoulder, homemade buttermilk biscuit, barbeque aioli, poached eggs, pickled red onions

Citrus Crepes—orange crepes, lemon ricotta filling, brown sugar fruit compote, applewood smoked bacon

Wild Columbia River Salmon—apple brined and slow roasted salmon fillet, asparagus, scrambled eggs, lemon aioli

Granola—maple granola, dried fruit, nuts, vanilla bean yogurt

Dessert

Bread Pudding—brioche, praline topping, candied pecans, bourbon butterscotch sauce

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