Brunch Redo To You, Too!

[Gilbear]

Good Morning, Genii! I need to partake of your culinary wisdom in the area of Brunch items, mostly in the " 'unch" part. I'm getting ready to rewrite the Brunch menu, and I want something to bolster the things that we do now.
WE have the ubiquitous Benedicts, and a version with Crabmeat as the base. We have omelets and waffles. We're all over the breakfast part like ugly on a monkey! I would like to hear some different ideas for the lunch part. The current menu features a flatiron steak, which rarely sells, and a grilled chicken, which is only slightly more popular than the steak.
Our seafood items sell very well, with the Cornmeal crusted trout outselling all others. Our crabcakes rank second, and the crab stuffed fish tied for third with the shrimp and grits.
What kind of things scream Brunch? What things would you order, IF you went to brunch? What would you want to see?
Please fill me with that fresh-baked goodness that is your wisdom!

[Gourmet_Mom]

Well, you pretty much covered all my choices. The only thing I don't see is crepes....savory cheesecakes? Your top 3 seafood items alone, would have me flustered as to which to choose. Another thing I like seeing in the current trend is tapas items. I often will forego an entree and choose a choice of appetizers. Forgot soup/sandwich option for winter and salad/fruit option for warmer weather.

[MStorandelli]

Crepes. spinach and hazelnut for the ovo-lacto vegetarian crowd. a lot of things left over from sat nite specials can go nicely into crepes.
Quiche-same for good use of leftovers...excuse me, I mean, ingredients previously designated for another use.
This is sooo trite but kids go for monte cristos.
Savory bread puddings I've had and really liked, just keep them as moist as possible.

[Max_Xavier]

Fried chicken, Oysters everyway, sushi, lox, fried pork chops, Prime Rib, Oysters again, pasta salad vinegarette style not mayo style, Sweet and sour potato salad, Potato pancakes, Goi cuon, bahn cuon, Pasta station.

Just what I like to see at brunch along with the breakfast regulars.

[jonesg]

Eggs florentine.

French freakin toast...no syrup.

shirred eggs

souffle omelettes confiteure (with whipped eggs whites, not puffed under the grill)

Irish bangers.

[bbally]

If it is a Sunday brunch, I always like a steamship round on the carving station or a cured ham on the carving station. Mothers Day Brunch BOTH.

I like a nice cold cut display as well. Many people discount cold cuts, but a real nice Italian antipasta display has always done well for me.

If you got seafood eaters in the area, nice osters will do well. Either half shelled or Rockfeller.

[Frantastic]

wow - shrimp and grits in last place... here it's first. Grits go with everything (especially your fish and seafood). Sauteed portobello and grits = fab. Cheesy garlic grits = fab. Fried grit cakes (grits cooked and chilled day before in bread pans then sliced into patties, dipped in egg and panko and quick fried = extra fab.

Unusual egg rolls. Vegetarian roll-ups (use lettuce instead of bread) with asian veggies and hot sauce. Chicken and beef are not thrilling your customers so go South - country ham; red eye gravy; smoked pork chops. Country style eggs benedict - opened biscuit w/sausage patty and poached egg with sausage gravy. Ooh la laa. Cholesterol high.

Chicken tetrazzini with a nice sharp cheddar and wine sauce; coq au vin with bacon and mushrooms; stuffed boneless pork chop in pan gravy.

Now for the lighter side.... you didn't mention fruits and salads. A nice ambrosia, spinach salad with strawberries and raspberries. Old stuff is good stuff - aspic !! Caesar Salads with Chicken-Shrimp-whatever.

[Gourmet_Mom]

Was reminded of Oysters Bienville (Favorite restro had an appy option with three styles oyster- Bienville, Rockefellar, and forgot other one, not a fav. They made mine with just the two.) and Fried Grits and Ham. Grits exactly as Fran describes, but layered with cooked, diced country ham or use bacon.

[Gilbear]

Thank you very much for your kind replies.
Fran, Shrimp and grits aren't in last place, just below the other top sellers. Steak is dead last.
Bob, This isn't a Buffet; it's a menued brunch. Pick an item, then we cook it and serve it with cofee and mimosa included. What I'm looking for is menu items that will fit with, and enhance what is already there.

[Max_Xavier]

I was thinking a buffet type set up as well as I have not had sucess with a menu-ed brunch before.

[bbally]

Oh I see, ok Rolling table carving station, when they order the hand carved roast beef or hand carved country ham off the menu (under house specialty), roll the table out of the back, carve the meat tableside, then roll that cart back into the BOH. Of course if you ain't buffet you will need those big silver covers for the meat to create the table side impression.

[mark1]

I'd like to see things like huevos rancheros and enchiladas, crab or shrimp louie, mussels as they can be done so many ways, a gourmet-ish hamburger plate and maybe seafood gumbo and/or chili.

[Rouxfy]

ok Rolling table carving station,

Please don't talk Gil into that, Bob, Pretty please?

[jeanmarie]

How about---

Monte Cristo with strawberry/rhubarb compote?
Cuban sandwich with fried plantains on the side?

[moselle]

We were at brunch the other day and the special was a high end Loco Moco. Everyone was going nuts for it.
You could do a Po'boy du jour too.