June 15, 2017
Buttermilk doughnuts served with lemon curd and citrus marmalade.
Palmetto Creek sausage with soft polenta, peppers, onions, arugula, and Piave Vecchio.
Greek yogurt parfait with whole grain granola bars and berries.
Jumbo lump crab hash with shishito peppers, green onions, mustard greens, and poached eggs.
Smoked wild salmon with pickled fennel, aioli, capers, red onions, arugula, and bagel chips.
A new garden brunch hits Miami this weekend as The Raleigh Hotel's Restaurant Michael Schwartz debuts its seasonal, sustainable Sunday brunch (11 a.m.-4 p.m.). In typical Schwartz style, dishes are distinguished by taste and size, boasting sweet, savory, and snackable selections. Find everything from a jumbo lump crab hash topped with poached eggs, to bacon sticky buns dressed with bourbon caramel sauce and pecans. The Tuscan kale and aged Gruyère frittata, a modern take on bagels and lox, and cherry-hazelnut pancakes also have our attention. And a bakery board promises a bevy of tasty, fresh-baked confections like muffins, lemon pound cake, and almond croissants. Wash it all down with something from the restaurant's expanded coffee and tea program, as well as homemade sodas and handcrafted cocktails.