Off the Menu OC

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Bloody Mary Brunch at Charlie Palmer

CP brunch 8Everyone loves a good Bloody Mary for brunch, right?

Charlie Palmer in South Coast Plaza has taken that idea a step further with the restaurant’s Blood Mary Brunch, served every Sunday 11:30 a.m. to 2:30 p.m.

For $37.50 per person, you get one appetizer and one entree (see the menu below), and unlimited trips to the Bloody Mary bar, where you can craft your own special Bloody Mary using a variety of ingredients.

“I’m not a big Bloody Mary fan, but we need to try it,” said Catherine when she heard about this decadent brunch.

And try it we did on a recent Sunday morning. Catherine started with a Bloody Mary made with gazpacho, lemon and lime juice, basil, ginger, cayenne pepper, honey barbecue sauce, and decorativeCP brunch 5 trimmings including celery and lettuce. She also ordered a side of homemade beef jerky which was so good she ordered a second helping to go.

I made two trips to the Bloody Mary bar, trying various combinations of spices and garnishments. The first was refreshing but too mild, the second perfectly spicy.

Then, it was on to food. We enjoyed the caramelized onion and Gruyere quiche appetizer, which Catherine declared delicious.

“I really enjoyed how soft and light the eggs were, but still had that delicious cheese flavor,” she explained.

I slowly devoured my entree of salmon rillette Scotch egg with lemon caper butter sauce and kale, but the winning dish of the day was the French toast bread pudding.

CP brunch 3“I will definitely be coming back again for more of this,” she said with a smile. “I like the presentation: served warm in the dish it was cooked in. I also love the maple foam and fresh berries on top.”

And, thanks to Charlie Palmer, Catherine is now a Bloody Mary fan.

For more information, visit CharliePalmer.com.

 

Bloody Mary Brunch

 First Course

 HEIRLOOM PEA AND CARROT SALAD
MINT-PEA PURÉE, ESPRESSO SOIL, GOAT CHEESE, CARROT VINAIGRETTE

 PASSION FRUIT GRANOLA
GREEK YOGURT, COMPRESSED MELON

 SOUP DU JOUR

STEAMED EGG CUSTARD
WILD MUSHROOM, SCALLOP, SMOKED TROUT ROE

 CARAMELIZED ONION AND GRUYERE QUICHE
SEASONAL VEGETABLE SALAD, SMOKED HAM

 MIXED GREEN SALAD
MANCHEGO, WALNUTS, RED WINE SHALLOT VINAIGRETTE
HOUSE SMOKED STURGEON
POTATO SHALLOT, TROPICAL FRUIT RELISH, FRESNO CHILI, CREME FRIACHE

 

Main Course

SALMON RILLETTE SCOTCH EGG
MEYER LEMON CAPER BUTTER SAUCE, SHAVED RADISH, KALE

 BRAISED CHICKEN CHILAQUILES
CHORIZO, AVOCADO, SCRAMBLED EGG, TOMATO, QUESO FRESCO

 ITALIAN OMELET
BURRATA, MEATBALLS, TOMATO SAUCE, CRISP BASIL

FRENCH TOAST BREAD PUDDING
MAPLE FOAM, FRESH BERRIES

COMPOSED SALAD OF FLASH SEARED STEAK
JAPANESE OMELETTE, SPICY GREENS, CUCUMBER, CARAMELIZED SHALLOT DRESSING

 CRAB CAKE EGGS BENEDICT
SMOKED STURGEON, HAM, YUZU HOLLANDAISE

CUBAN PULLED PORK SANDWICH
PICKLES, CANADIAN BACON, SRIRACHA BBQ SAUCE

CORNED BEEF
CABBAGE, PEE-WEE POTATO, HORSERADISH GRAVY, SUNNY SIDE UP EGG

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This entry was posted on May 30, 2013 by in Dining Out and tagged , , , , .
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