Sunday Brunch Buffet Recipe
Our Brunch proudly features fresh shucked oysters, smoked salmon, roast prime rib and made-to-order omelets.
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Ingredients
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Oysters
Smoked Salmon
Roast Prime Rib
Omelets
Method
Oysters
- 1
Smoked Salmon
- 2
Arrange the smoked salmon on a platter. Serve with cream cheese, capers, sliced red onion, and bagels on the side.
Roast Prime Rib
- 3
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.
Omelets
- 4
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.