Wednesday, October 26, 2011

     What better way to spend the first day of the New Year than at brunch with good company? Certainly, this must bring as much luck and money in the New Year as black eyed peas and corn bread.  Join us for our first ever New Year's Brunch on January 1st and experience some of Chef Brantley's best brunch creations.  If you've never eaten one of his breakfasts you're in for a treat: delicious seasonal fruit, creative and flavorful entrées and your choice of sweet crepes for dessert.  With entrées like the chilled bloody mary soup complete with crab and a hint of Texas Enchanted Rock Vodka, and Quail with Waffles as a delightful Hill Country twist on the Southern soul food classic, chicken and waffles, you'll find the perfect choice to please you.  Chef Brantley has outdone himself creating mouth watering dishes with a hint of wit.  See below for full menu offerings. This will be our last event and restaurant service before the Resort takes a vacation of its own for the first couple of weeks of January.
     Riven Rock Ranch will be serving New Year's Brunch from 11:30 ‘til 3pm on Sunday, January 1st. The meal will cost $29.95 plus tax, gratuity and alcohol. If you would like to make a reservation, please call (830) 995-4045.

Menu-New Year's Day Brunch 2012
Fresh Fruit Bar
Sliced Seasonal Fruit and Fresh Berries Topped with Fredericksburg Peach Honey Sweetened Crème Fraiche

Assorted Fresh Baked Muffins & Breakfast Breads

Entrées
Crab Cake Eggs Benedict-Two Pecan Crusted Lump Blue Crab Cakes Topped with Canadian Bacon, Poached Eggs & Hollandaise Sauce Served with Sliced Tomatoes
Smoked Salmon Ensalada-Crisp Smoked Salmon Bacon, Diced Red Onion, Fried Capers Julienned Scallions, Toasted Pistachios & Sliced Hard Boiled Egg Served on a Bed of Naturally Raised Arugula & Baby Spinach Drizzled with Creamy Lemon Caper Dill Sauce
Bloody Mary Soup-A Chilled Blended Soup true to its namesake Comprised of Tomatoes, Celery, Carrots, Onion, & Garlic Deglazed with Texas Enchanted Rock Vodka & Garnished with Lump Blue Crab & Toasted Bruschetta
Croissant Strata-Traditional Custard Based Italian Breakfast Casserole Comprised of Butter Croissants, Texas Hill Country Axis Venison Sausage Mozzarella Cheese, Provolone Cheese Sautéed Yellow Onion & Diced Bell Pepper
Quail & Waffles-Crisp Belgium Style Waffles Topped with a Chicken Fried Bandera Texas Quail Served with Award Winning Vermont Maple Syrup
Dessert Crepes
Bananas Foster-Butter, Brown Sugar & Banana Flambéed with Aged Dark Rum Served Over a Folded French Crepe Topped with Toasted Pecans
Black Forrest-Tart Red Cherries, Butter & Brown Sugar Flambéed with Brandy Served Over a Folded French Crepe Topped with Chantilly Cream & Jack Daniels Chocolate Sauce

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