Question! Jazz brunch at D&K's?

yes, it would be great!:clap_1:

Some suggestions courtesy of Antoine's?;-) :drool:


Specialty Drinks

Bloody Mary



Mimosa





Appetizers
Chair de crabes ravigote
Lump crabmeat served cold in a delightful seasoned dressing



Bisque d'ecrevisses/crevettes
Louisiana crawfish/shrimp reduced to a thick and well-seasoned soup



Gumbo creole
A classic preparation of rich Louisiana gumbo with blue crabs, oysters and gulf shrimp



Crevettes Remoulade
Boiled Louisiana shrimp served cold in an Antoine's own Remoulade dressing



Huitres Rockefeller (3)
Three oysters baked on the half shell with the original Rockefeller Sauce created by Antoine's in 1889.



Escargots a la Bordelaise
Snails basted and baked in a red wine garlic sauce served ?au gratin?



Chair de crabes Champignons Hollandaise
Baked mushroom buttons stuffed with crabmeat dressing Antoine's served with Hollandaise Sauce







Legume
Pommes de terre souffl?s
The classic Antoine?s fried puffed potatoes



Salade
Hearts of palm with Antoine's greens, red onions, shaved carrots, chopped walnuts, crumble Roquefort and vinaigrette







Entr?es
Crabmeat Omelette



Shrimp Omelette



Cheese Omelette



Oeufs Benedict
Poached eggs over baked ham served with Antoine's rich Hollandaise



Oeufs Sardou
Poached eggs over steamed artichoke bottoms with Hollandaise Sauce



Oeufs Florentine
Poached eggs on a bed of creamed spinach with Hollandaise Sauce, it's served au gratin



Filet de truite amandine
Filet of fried trout with sliced toasted almonds and a lemon-butter sauce



Grillades & Grits
Creamy butter grits served with veal in a rich Espagnole sauce



Crab Cakes with Horseradish Sauce
Two saut?ed crab cakes served with a creamy Creole horseradish sauce



Veal with Crabmeat
Panneed veal topped with lump crabmeat and mushrooms



Huitres en Brochette au Pecan Rice Pilaf
Fried oysters and bacon over a pecan rice pilaf with a Beurre Blanc sauce



Grilled Pork with Port Apple Sauce
Center cut pork loin grilled and served with brabant potatoes and a Port apple reduction



Strip Loin Butler Style Fruit-Aioli
Sliced grilled strip loin served with diced Butler Fruit and a garlic dressing



Petite Filet Marchand de Vin & Champignons
Petite tenderloin of beef with Antoine's famous red wine sauce and sliced mushrooms







Something for the younger diners
Pain Perdu ?Lost Bread?
Antoine's version of French Toast with fruit



Poulet frits ?Chicken Tenders?
Fried chicken breast strips with Brabant potatoes







Desserts
Pecan Bread Pudding/Rum Sauce
A raisin custard cinnamon pudding topped with a butter rum sauce



Gateau Chocolat d'Yvonne
Rich chocolate layer cake with a raspberry base



Gateau de Fromage Grandmere
A creamy baked cheese cake topped with a Strawberry/Frangelico sauce



Cr?me Renvers?e au Caramel
Our own heavy cream vanilla flavored baked caramel custard



Tourte au Roi
Warm pecan pie with vanilla ice cream and fruit of the day



Peche Melba
Candied peach slices, vanilla ice cream, raspberry sauce and chopped toasted almonds



Meringue Glac?e Sauce Chocolat
Vanilla ice cream over baked meringue with chocolate fudge sauce and sliced toasted almonds



Omelette Alaska Antoine
Antoine's very special presentation of Baked Alaska for two *Requires 24 hours advance notice*



caf?



caf? brulot diabolique

does a jazz brunch include live jazz music?

does a jazz brunch include live jazz music?

Of course!:cool:

Some suggestions courtesy of Antoine's?;-) :drool:


Specialty Drinks

Bloody Mary



Mimosa





Appetizers
Chair de crabes ravigote
Lump crabmeat served cold in a delightful seasoned dressing



Bisque d'ecrevisses/crevettes
Louisiana crawfish/shrimp reduced to a thick and well-seasoned soup



Gumbo creole
A classic preparation of rich Louisiana gumbo with blue crabs, oysters and gulf shrimp



Crevettes Remoulade
Boiled Louisiana shrimp served cold in an Antoine's own Remoulade dressing



Huitres Rockefeller (3)
Three oysters baked on the half shell with the original Rockefeller Sauce created by Antoine's in 1889.



Escargots a la Bordelaise
Snails basted and baked in a red wine garlic sauce served ?au gratin?



Chair de crabes Champignons Hollandaise
Baked mushroom buttons stuffed with crabmeat dressing Antoine's served with Hollandaise Sauce







Legume
Pommes de terre souffl?s
The classic Antoine?s fried puffed potatoes



Salade
Hearts of palm with Antoine's greens, red onions, shaved carrots, chopped walnuts, crumble Roquefort and vinaigrette







Entr?es
Crabmeat Omelette



Shrimp Omelette



Cheese Omelette



Oeufs Benedict
Poached eggs over baked ham served with Antoine's rich Hollandaise



Oeufs Sardou
Poached eggs over steamed artichoke bottoms with Hollandaise Sauce



Oeufs Florentine
Poached eggs on a bed of creamed spinach with Hollandaise Sauce, it's served au gratin



Filet de truite amandine
Filet of fried trout with sliced toasted almonds and a lemon-butter sauce



Grillades & Grits
Creamy butter grits served with veal in a rich Espagnole sauce



Crab Cakes with Horseradish Sauce
Two saut?ed crab cakes served with a creamy Creole horseradish sauce



Veal with Crabmeat
Panneed veal topped with lump crabmeat and mushrooms



Huitres en Brochette au Pecan Rice Pilaf
Fried oysters and bacon over a pecan rice pilaf with a Beurre Blanc sauce



Grilled Pork with Port Apple Sauce
Center cut pork loin grilled and served with brabant potatoes and a Port apple reduction



Strip Loin Butler Style Fruit-Aioli
Sliced grilled strip loin served with diced Butler Fruit and a garlic dressing



Petite Filet Marchand de Vin & Champignons
Petite tenderloin of beef with Antoine's famous red wine sauce and sliced mushrooms







Something for the younger diners
Pain Perdu ?Lost Bread?
Antoine's version of French Toast with fruit



Poulet frits ?Chicken Tenders?
Fried chicken breast strips with Brabant potatoes







Desserts
Pecan Bread Pudding/Rum Sauce
A raisin custard cinnamon pudding topped with a butter rum sauce



Gateau Chocolat d'Yvonne
Rich chocolate layer cake with a raspberry base



Gateau de Fromage Grandmere
A creamy baked cheese cake topped with a Strawberry/Frangelico sauce



Cr?me Renvers?e au Caramel
Our own heavy cream vanilla flavored baked caramel custard



Tourte au Roi
Warm pecan pie with vanilla ice cream and fruit of the day



Peche Melba
Candied peach slices, vanilla ice cream, raspberry sauce and chopped toasted almonds



Meringue Glac?e Sauce Chocolat
Vanilla ice cream over baked meringue with chocolate fudge sauce and sliced toasted almonds



Omelette Alaska Antoine
Antoine's very special presentation of Baked Alaska for two *Requires 24 hours advance notice*



caf?



caf? brulot diabolique

Skunky....you don't ask for much do you!😱 :blink: :roll: 😀
running out....the Mother In-Law is here and we're taking her out. But thanks everyone for your input....pleeeeez keep it up!:wub: ;-)

YES YES AND TRIPLE YES!!!!!!! :clap_1: :clap_1: :clap_1:

Maybe I can be a guest chef some this summer.....😀 I love making brunches!!!
Skunky's menu is extensive...but maybe you could use some of these, have standard brunch items, and use some for specialty of the week???
Bloody Mary's are a MUST if you have a liquor licence!

YES YES AND TRIPLE YES!!!!!!! :clap_1: :clap_1: :clap_1:

Maybe I can be a guest chef some this summer.....😀 I love making brunches!!!
Skunky's menu is extensive...but maybe you could use some of these, have standard brunch items, and use some for specialty of the week???
Bloody Mary's are a MUST if you have a liquor licence!

YES! I don't understand why Onano doesn't offer them. :(

YES YES AND TRIPLE YES!!!!!!! :clap_1: :clap_1: :clap_1:

Maybe I can be a guest chef some this summer.....😀 I love making brunches!!!
Skunky's menu is extensive...but maybe you could use some of these, have standard brunch items, and use some for specialty of the week???
Bloody Mary's are a MUST if you have a liquor licence!

:blush: KISS KISS KISS....I love you all!!!!:wub: :wub:
:confused: Can you make a Bloody Mary with wine?:idontno:
We love Antoines's....but we always do New Orleans cuisine with a Grayton Beach D&K's Twist!:clap_1: :clap_1: :welcome: :drool: :drool:

Love the Guest Chef Allifunn! Hmmmmm now to talk the others into it...especially the "D". Keeep that support coming for a brush so I can show him all the posts!!!

Going to bed....night all!
Kat:sleeping:

We love a good brunch!:clap_1: Since you don't have a liquor license you could still do a Mimosa, Bellini, Bishop Wine coctail, Bridal Shower wine punch, Red Wine Cooler, Spring break Champagne coctail! Yum!

Skunky knows how to do brunch! Something like his menu looks fabulous!

Allifunn would be a great guest chef!

Now let's talk D into it!

:blush: KISS KISS KISS....I love you all!!!!:wub: :wub:
:confused: Can you make a Bloody Mary with wine?:idontno:
We love Antoines's....but we always do New Orleans cuisine with a Grayton Beach D&K's Twist!:clap_1: :clap_1: :welcome: :drool: :drool:

Love the Guest Chef Allifunn! Hmmmmm now to talk the others into it...especially the "D". Keeep that support coming for a brush so I can show him all the posts!!!

Going to bed....night all!
Kat:sleeping:

There is a wine-based "vodka" that I know Vin'tij uses (or used) for their Bloody Mary's. It's not bad if you have the right bloody mary mix.

There is a wine-based "vodka" that I know Vin'tij uses (or used) for their Bloody Mary's. It's not bad if you have the right bloody mary mix.

:clap_1: :clap_1: :clap_1: Perfect!!!!!! :lolabove:

Do it! Do it! Do it!

What are we waiting for???:clap_1: :lolabove: :clap_1:

'Course, with all Skunkape's menu items, it better not be a buffet or they'll be broke on Monday!!!!

Love the Guest Chef Allifunn! Hmmmmm now to talk the others into it...especially the "D". Keeep that support coming for a brush so I can show him all the posts!!!

I would be honored just to come and help....:wub: I would never want to take the reins!! Brunch can be so much funn!!! I think it would fly high!!! :clap_1:

I would be honored just to come and help....:wub: I would never want to take the reins!! Brunch can be so much funn!!! I think it would fly high!!! :clap_1:

Check your PM's😀 ;-)

Do it! Do it! Do it!

What are we waiting for???:clap_1: :lolabove: :clap_1:

'Course, with all Skunkape's menu items, it better not be a buffet or they'll be broke on Monday!!!!

I am working on it!!!!!!:clap_1: 😀 :welcome: to the Sunset Special too!!!!

Check your PM's😀 ;-)

😀 😀 I can do alot of this........:bow: and this :clap_1: and this :lolabove:
I just love to learn! :wub:

😀 😀 I can do alot of this........:bow: :clap_1: and this :lolabove:
I just love to learn! :wub:

:floor: :lolabove: :floor: :clap_1:
Can you do this too~~~~:whack: and this:banging: ??? What about this?:bang: But mostly I think we would all do this...:floor:
Talk tomorrow....going to bed! Sooooooo sleepy!

Have so enjoyed your PMs Allifunn....can't wait to see you.

Kat:sleeping:

:floor: :lolabove: :floor: :clap_1:
Can you do this too~~~~:whack: and this:banging: ??? What about this?:bang: But mostly I think we would all do this...:floor:
Talk tomorrow....going to bed! Sooooooo sleepy!

Have so enjoyed your PMs Allifunn....can't wait to see you.

Kat:sleeping:

Yep...I can do all those too.....😀 ..............:funn:

We love a good brunch!:clap_1: Since you don't have a liquor license you could still do a Mimosa, Bellini, Bishop Wine coctail, Bridal Shower wine punch, Red Wine Cooler, Spring break Champagne coctail! Yum!

Skunky knows how to do brunch! Something like his menu looks fabulous!

Allifunn would be a great guest chef!

Now let's talk D into it!

Beachbumett I don't what's the best...your grayt ideas or your TARS! I love them both. :clap_1: Thank you:wub: :wub: :wub:

All this talk about brunch makes me hungry. :drool: Yes, Skunky knows brunches! And Alifunn would be so much funn!!! We're working to get a brunch coming....but have some hurdles to jump first.:bang: :roll:

:wub: Kat:drool: :drool: