Move over, Mimosas! Beat it, Bellinis! Where there’s smoked salmon, bagels and eggs, there’s a bottle of wine guaranteed to make the whole schmear taste that much more delicious. Join Joshua Wesson, IHOP’s top syrup steward (and A&P’s Director of Breakfast Beverages) and Bruce Bromberg (Blue Ribbon’s co-Founder and Executive Chef) on this jam-stained, crumbs-in-bed tour across a brunchscape where Challah French Toast makes sweet love to Sherry and Smoked Salmon Toast gets down with Champagne. From Cheesy grits and off-dry whites to Poached Eggs and pink potion, you’ll savor a buffet’s-worth of eye (and mouth) opening new ways to greet the day.
The menu will feature:
Smoked Salmon Toast
Three Onion Cream & Capers
Shrimp & Cheesy Grits
Collards & Sweet Peppers
Poached Eggs en “Meurette”
Red Wine, Bacon & Spinach
Breakfast Salad
Fried Quail Egg, Grilled Shitake Mushroom, Fennel and Fennel Sausage
Challah French Toast
Fresh Berries, and Maple Butter
Saturday, Feb 26, 2011
Time
11:00 am – 12:00 pm
Price
$85
Location
W South Beach, 2201 Collins Avenue, Miami Beach