Description
Treat Mom to an unforgettable, gourmet Mother’s Day Brunch at the Pyramid Restaurant in Fairmont Dallas on Sunday, May 11 from 10:30am to 2:00pm, with live jazz music and complimentary roses for Mom.
Event Details
Treat the incredible women in your life to an unforgettable Mother’s Day Brunch at the Pyramid Restaurant in Fairmont Dallas. From 10:30 AM to 2:00 PM, enjoy a gourmet three-course prix fixe menu, complemented by an elegant dessert station designed to satisfy every sweet tooth. Add a touch of sparkle to the celebration, with the build-your-own mimosa bar and featured rosé wine selections that promise to elevate the occasion. Live jazz music will set the perfect ambiance, and every mother will receive a complimentary rose as a token of appreciation. Reserve your spots now on OpenTable.
MOTHER’S DAY MENU
Small Plates (Choose one)
- Red Gem Salad, with buttermilk, breakfast radish, fines herbs, and pepitas
- Arugula Salad, with arugula vinaigrette, honey crisp apple, marcona almonds, and manchego
- Roasted Beets, with local beets, Prosciutto di San Daniele, romaine crème fraiche, honeycomb, raspberry, and almonds
- Pappa al Pomodoro, with San Marzano tomatoes, white beans, ciabatta, and arbequina olive oil
Large Plates (Choose one)
- Quiche, with pancetta, kale, san marzano tomato, and pecorino romano
- Shrimp and Grits, made with gulf shrimp, Jupiter Rice Grits, and L'Explorateur cheese
- Shakshuka, with roasted cauliflower, feta, tomato confit, feta, and baked eggs
- Miss Vicki’s Chicken and Trees. A childhood favorite from Executive Chef Adam’s mother, Vicki. Made with Rotisserie chicken, white cheddar Mornay, broccolini, Arborio rice, and poached egg.
- Pupusa, with braised pork belly, fried egg, frisée, and house hot sauce
- Braised Lamb Shank, with white bean cassoulet, duck confit, and caper gremolata
Desserts
- Assorted cakes and pies in a buffet arrangement
Drinks
- Build-your-own mimosa bar
- Featured rosé wine
MOTHER’S DAY MENU
Small Plates (Choose one)
- Red Gem Salad, with buttermilk, breakfast radish, fines herbs, and pepitas
- Arugula Salad, with arugula vinaigrette, honey crisp apple, marcona almonds, and manchego
- Roasted Beets, with local beets, Prosciutto di San Daniele, romaine crème fraiche, honeycomb, raspberry, and almonds
- Pappa al Pomodoro, with San Marzano tomatoes, white beans, ciabatta, and arbequina olive oil
Large Plates (Choose one)
- Quiche, with pancetta, kale, san marzano tomato, and pecorino romano
- Shrimp and Grits, made with gulf shrimp, Jupiter Rice Grits, and L'Explorateur cheese
- Shakshuka, with roasted cauliflower, feta, tomato confit, feta, and baked eggs
- Miss Vicki’s Chicken and Trees. A childhood favorite from Executive Chef Adam’s mother, Vicki. Made with Rotisserie chicken, white cheddar Mornay, broccolini, Arborio rice, and poached egg.
- Pupusa, with braised pork belly, fried egg, frisée, and house hot sauce
- Braised Lamb Shank, with white bean cassoulet, duck confit, and caper gremolata
Desserts
- Assorted cakes and pies in a buffet arrangement
Drinks
- Build-your-own mimosa bar
- Featured rosé wine
