A delicious salmon dish prepared with a Veracruz-style sauce, featuring tomatoes, olives, and capers.

Salmon Vera Cruz

Our Brunch proudly features fresh shucked oysters, smoked salmon, roast prime rib and made-to-order omelets.

Sunday Brunch Buffet

Children's Brunch

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Prepare the Sauce

Add chopped onion and red bell pepper to the skillet. Cook for 5-7 minutes until they are softened.

Sauté Vegetables

Stir in the canned diced tomatoes (with juice), sliced olives, and capers. Bring to a simmer and cook for another 5 minutes to let the flavors meld.

Add Tomatoes and Olives

Push the sauce to the side of the skillet and place the salmon fillets in the skillet. Season with salt and pepper. Cover and cook for about 5-7 minutes, until the salmon is cooked through.

Cook the Salmon

Once the salmon is cooked, sprinkle the chopped cilantro and lime juice over the dish. Serve immediately.

Finish the Dish

Salmon fillets

Olive oil

Garlic, minced

Onion, chopped

Red bell pepper, chopped

Canned diced tomatoes

Black olives, sliced

Capers

Fresh cilantro, chopped

Lime juice

Salt

Black pepper

Shuck the oysters and place them on a bed of ice. Serve with lemon wedges and hot sauce on the side.

Arrange the smoked salmon on a platter. Serve with cream cheese, capers, sliced red onion, and bagels on the side.

Preheat the oven to 450°F (230°C). Rub the prime rib roast with olive oil, minced garlic, rosemary, salt, and black pepper. Place in a roasting pan and roast for 20 minutes. Reduce the temperature to 325°F (165°C) and continue to roast for approximately 1.5 hours or until the internal temperature reaches 130°F (54°C) for medium-rare. Let it rest for 20 minutes before slicing.

In a bowl, whisk together eggs, milk, salt, and black pepper. In a skillet, melt butter over medium heat. Pour in the egg mixture and cook until the edges begin to set. Add your choice of diced bell peppers, onions, and mushrooms, then sprinkle with cheddar cheese. Fold the omelet and cook until the cheese melts and the eggs are fully cooked. Serve immediately.

Fresh oysters

Lemon wedges

Hot sauce

Smoked salmon

Cream cheese

Red onion, thinly sliced

Bagels, sliced

Prime rib roast

Garlic cloves, minced

Fresh rosemary, chopped

Eggs

Milk

Cheddar cheese, grated

Bell peppers, diced

Onions, diced

Mushrooms, sliced

Butter

Mix pancake batter and cook mini pancakes on a greased skillet until golden brown. Keep warm.

Prepare Mini Pancakes

Cut fruit into bite-sized pieces and thread onto skewers. Arrange on a platter.

Prepare Fruit Skewers

Spoon yogurt into cups and top with granola for a healthy parfait.

Set Up Yogurt Station

Place cheese cubes and carrot sticks on a serving platter with hummus for dipping.