Lodo Restaurant Offers Spectacular Food for the entire family on Mother’s Day Sunday
1515 Restaurant, located at Market and 15th Street, today announces their plans for a 13th annual Easter’s Brunch in historic Lodo. Enjoy a wonderful buffet from 10 am to 3 pm in the beautiful, historic red brick building. The delectable buffet will feature a fresh spring time menu offering a little of everything to please the most discerning tastes and is reasonably priced at 30 dollars for adults and 15 dollars for children under 12.
Owner Gene Tang and Chef Chuck James have prepared a spectacular spring menu for Mother’s Day. The buffet will include a large array of breakfast and brunch entrees, carved meats, seafood, salads and desserts. The Shell Bar includes fresh Beer Poached Peel and Shrimp and Fresh Oysters in Half Shells. Entrees will include Eggs Benedict Station with Choices of Ham or Salmon Gravlax, and Hollandaise Sauce, Corn Beef Hash Brown, Asparagus Aglio e Olio with Parmesan Cheese, Pecan Crusted Cod with Creamy Brie Sauce, Hickory Smoked Pork Tenderloin, Tomato Confit with Rice Pilaf, Sous Vide Chicken Beast with Mashed Potatoes. A carving station will feature Ham, and Seared Beef Tenderloin with Horseradish Crème Frâiche. To make your experience complete, indulge in fresh made Muffins, Scones and Pastries. For dessert the spread will feature Oreo Cookie Cup Cake, Strawberry Cheesecake, Lemon Blueberry Tart and Double Divine Chocolate Mousse. Every diner is offered a complimentary Mimosa or glass of champagne or fresh orange juice.
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1515
Mother’s Day Buffet
May 9th, 2010
Pastries
Cherry Scones
Mushroom Brier Puff Pastry
Croissants
Chocolate Chip-Peanut Butter Muffins
Salad
Shirley Temple Vanilla Fruit Salad
Spring Field Greens with Baby Radish, Cucumber, Chevre, Tomatoes and Papaya Dressing
Mediterranean Pasta Salad
Brunch Entrees
Stuffed French Toast with Colorado Peach and Mascarpone
Eggs Benedict Station with Choices of Ham or Salmon Gravlax, and Hollandaise Sauce
Scrambled Eggs
Corn Beef Hash Browns
Asparagus Aglio e Olio, Parmesan Cheese
Pecan Crusted Cod with Creamy Brie Sauce
Hickory Smoked Pork Tenderloin, Tomato Confit, Wild Rice
Sous Vide Chicken with Mashed Potatoes
Sides
Garlic Herb New Potatoes
House Cured Smoked Bacon and Sausage Links
Spring English Peas and Colorado Glazed Carrots
Shell Fish Bar
Peel and Eat Prawns
Oysters on the Half Shell
Carved Meats
Seared Beef Tenderloin with Horseradish Crème Frâiche
Maple Glazed Ham
Desserts
Oreo Cookie Cup Cake
Strawberry Cheese Cake
Lemon Blueberry Tart
Double Divine Chocolate Mousse
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