Beginning Sunday, Feb. 25, there will be even more to love about brunch at Café Grace, the French-inspired cafe at The Mayfair Collection, 11200 W. Burleigh St.
Every Sunday, guests can still enjoy delicious brunch entrees, including the classic French omelet with wild mushrooms and Gruyere, the beloved eggs Benedict with Berkshire ham and hollandaise, the sliced rotisserie sirloin with fries, or brioche French toast with whipped creme fraiche, preserves and maple syrup ($19.95 for adults or $11.95 for children under 12).
But now, the purchase of an entree also entitles guests to enjoy a brand new seasonal market table, which will be stocked each week with a fresh selection of pastries, house preserves, fresh seafood, cheeses, charcuterie and a variety of seasonal salads.
On Feb. 25, the table will showcase pastry items including sticky buns, croissants (chocolate, almond and classic), French baguettes and pan de mie alongside jams, butter and Nutella. There will also be freshly shucked oysters and shrimp with traditional accompaniments like lemon and cocktail sauce.
Meanwhile, salads will include quinoa and kale with peaches, golden raisins, green beans and radishes; and French green lentil salad with pickled mushrooms, preserved tomatoes and champagne vinaigrette.
Of course, brunch just isn’t brunch without classic brunch drinks. And Café Grace will have those in spades, thanks to the addition of bottomless mimosas and a new Bloody Mary bar featuring Miss Mary’s premium small batch Bloody Mary mix. Either option is available with the purchase of a brunch entree for just $9.95.
Other weekly specials include happy hour specials Tuesday through Thursday from 4 to 6 p.m., half price bottles of wine on Sundays and Tuesdays from 5 to 9 p.m. and 30% off all whiskey pours over $10 on Wednesdays.
Brunch is served at Café Grace every Sunday from 10 a.m. to 2 p.m. Café Grace also serves lunch Tuesday through Saturday from 11:30 a.m. to 2:30 p.m. and dinner Tuesday through Sunday beginning at 5 p.m.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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