

| Stations: |
| Carving Station: Cumin and Ancho Chili Rubbed Roasted Ribeye, Black Pepper-Zinfandel Sauce, Maple Glazed Ham, & Herb Roasted Turkey Breast Omelet Station: Wild Mushrooms, Baby Spinach, Assorted Peppers, Onions, Grated Cheese, Black Forest Ham, & Diced Jalapenos |
| Breakfast Entrees: |
| Belgian Waffles with Fruit Compote, Cream Cheese Blintzes, Plain Yogurt, House Made Granola, Honey, Assorted Fresh Berries, Poached Eggs, Bacon and White Bean Ragout, Hollandaise Sauce, Aidell’s Chicken Apple Sausage, Duroc Applewood Smoked Bacon, Roasted Yukon Gold Breakfast Potatoes, Caramelized Onions, & Assorted Bagels with Whipped Cream Cheese |
| Salads & more: |
| Chicken Piccatta with Roasted Garlic, Black Olives and Artichoke Hearts, Marinara Sauce Seared Salmon “en Bouillabaise”, Three Cheese and Spinach Lasagna with Fresh Herbs and Grilled Mushrooms, Crab Macaroni & Cheese, Fried Tortillas, Braised Baby Carrots and Glazed Onions, Roasted Garlic Yukon Mashed Potatoes, & Sweet Corn Bisque |
| Seafood: |
| Chilled Shrimp, King Crab Claws and Legs, Assorted Smoked Fish, Seared Ahi Tuna, Norwegian Smoked Salmon, and Tomatillo Crusted Salmon. |
| Desserts: |
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| What makes this Sunday Champagne Brunch Buffet different from the others? |
| The Food! El Bizcocho has many signature dishes and sauces. The Award Winning Chef is awesome!!! The Desserts! The pastry chef is fantastic! Some of these items will downright make you giggle with pleasure. Multi-level Chocolate Fountain! My understanding is that it can flow two different chocolate flavors at the same time...oh my! |
| Keep in mind, brunch items and prices may change. Call the restaurant or visit the El Bizcocho Web site for the latest information. |
| IMPORTANT: The opinions made in this Web site are of my own! I'm by no means a food critic or a sponsor for any of the establishments. |
| Entrée and Soup Station: |
| Hearts of Romaine Caesar Salad, Mesclun Greens Salad, Crumbled Laura Chenel Goat Cheese, Dried Cranberries and Candied Pecans, Grilled Asparagus, Romesco Sauce, Toasted Almonds and Baked Feta, Roasted Red Potato Salad with Spanish Chorizo in Sherry Vinaigrette, Hearts of Palm, Avocado, and Citrus Salad over Endive, Basil Vinaigrette Spicy Tomato and Cucumber Salad with Toasted Pepitas and Cilantro, Ragout of Forest Mushrooms with Sugar Roasted Cipollinis, Oak Aged White Balsamic, & Selection of Imported Cured Meats |