After a weekend spent lounging by the pool, reading a stack of New Yorkers (Anthony Lane's piece on Beijing Olympics-highly entertaining)and generally chillaxing, we had worked up quite an appetite. Good thing the brunch at the Ritz's Golf Resort was designed to feed an army, albeit an army with a taste for caviar and poached lobster. The bounty on display was seriously overwhelming. Michael Phelps wouldn't have even survived the hot stations in time to partake of the roasted vegetable and Italian cheese table. As our server toured us through the different foodstuffs available our eyes bugged out of their sockets cartoon-style.
Where to begin?
First there was the sushi chef on hand making fresh rolls and cutting sashimi to order. Next to that was the smoked fish table with lox, whitefish and two types of caviar. After that was a salad station (predictably, that table didn't get too much action), next was the ample raw bar with lobster tails, crab claws, fresh oysters, shrimp, etc. And that was just the corridor outside the dining room. Inside was a bevy of hot food like sea bass in an orange tomato sauce, gorgonzola fritatta, roast beef, lamb, pasta stations, fresh waffles, and bowls of fresh fruit and berries.
But the desserts, oh the desserts.
Croissants, brownies, cinnamon buns - yes all the usual brunchy baked goods were in attendance but then it seemed that the hotel's pastry chefs viewed Sunday brunch as some sort of sugar confection contest and churned out these delicate, magnificent little tarts and chocolate mousse cakes that we felt guilty destroying with each spoonful. But conquer the dessert buffet, we must. And we did so with gusto.
3,000 calories later we waddled back to our room for a nap, sumo wrestler-style.
2 comments:
And I thought the buffet at the Rusty Pelican was good...
Never been. But after this one I'm jonesing for another feast.
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