Spring Sunday Brunch

Sunday, April 21st, 2019
10:30 AM-2:30 PM

Our buffet includes breakfast dishes, cold seafood, charcuterie, cheese boards, salads, soups, carving station, entrees, sides, and dessert. See the full menu below.

$68++ adults / $30++ children 6-12 years old

Complimentary Self-Parking in the Conference Center Garage

Reservations are required, and make them early because we will fill up. Please call 512-404-3655 to make your reservation!


Cold Breakfast
House Granola, Yogurt, Berries
Texas Blackberry, Avocado, Chia Seed Pudding
Beetroot-Greek Yogurt Overnight Oats, Sesame Seed Butter, Toasted Coconut
Seasonal Fruit

Cold Seafood
Smoked Salmon and Smoked Trout, Cajun Boiled Shrimp, Oysters on the Half Shell
Capers, Chives, Shallot, Egg Yolk, Cocktail Sauce, Horseradish
Nantucket Bay Scallops, Pickled Beet Puree, Hemp Seeds, Sorrel
Tuna Crudo, compressed watermelon, herbs, fish sauce, cilantro, mint

Jamon Serrano, Salami Emila, Hot Coppa, Speck, Pickled Vegetables
Imported and Domestic Cheese with Various Mustard Fruits, Jams, Artisan Breads

Mizuna Salad, hearts of palm, citrus, mint, quinoa-pumpkin seed crunch, tahini-chile dressing
Asparagus-English Pea Salad, Tendrils, Purple & White Asparagus, Cured Egg Yolk, Preserved Lemon
Egg Radish Salad, Spring Blooms, Radish Top Salsa Verde, Hawaiian Black Lava Salt

Carving Station
Smoked Prime Rib, Au Jus, Horseradish Cream
French and Buttermilk Yeast Rolls

Wild Mushroom and Truffle Soup
Spring Pea-Fennel & Niman Ranch Ham Soup

Roasted Colorado Lamb Rack, Mint-Bourbon Chimichurri, Apple
Texas Redfish, Sautéed Spinach, Maitake Mushroom, Carrot-Apple Reduction

Roasted Tri-Color Carrots, Tahini, Lemon, Sumac
Steamed Asparagus, Village Farms Grape Tomatoes, Minus 8, Pecorino
Caramelized Fennel, Texas Olive Ranch Oil, Parsley
Sweet Corn Risotto, Charred Scallion, Sweetie Drop Peppers
Crispy Duck Fat Fingerling Potatoes, Fines Herbs, Smoked Salt

Grilled Cornmeal Cakes with Spring Onion Gravy
Apple Wood Smoked Bacon, Sausage
Orange-Brioche French Toast, Ginger-Maple, Bruleed Grapefruit
Crabcake Eggs Benedict, Sauce Béarnaise, Celery Salad
Soft Scrambled Farm Eggs
*Omelet available upon request (no omelet station)

Blueberry Bread Pudding, Vanilla Anglaise
Chocolate Caramel Cream Cups
Pineapple Upside-down Bites
Coconut Macaroons
“Carrot” Strawberries
Assorted Cake Balls
Coconut Lime Cake
Chocolate Basket Cupcakes
Spring Time Crinkle Cookies
White Chocolate Lemon Bars
Strawberry-Rhubarb Shortcake Trifles
Orange Creamsicle Panna Cotta
Grand Marnier Cream Puffs
Coconut-Mango Panna Cotta
Hot Cross Buns

Kids Buffet
Mac & Cheese
Chicken Tenders
Tater Tots
Garden Salad
Vegetable Crudité Shooter, ranch
PBJ Sandwich
Fruit Skewers
Rice Krispy Nests
Donut Holes
Spring Flower cookies
Dipped Oreos

Spring Cocktail Tasting

We look forward to debuting our new spring cocktail menu! Our bar manager Slavo has been testing out some new and interesting flavors. The tasting will include four cocktails and bites from Chef.

Thursday, May 2nd, 5:30 - 7 p.m.
$25 per person
$20 for Campus Club members

Make your reservation by calling 512-404-3655 or emailing thecarillon@attconf.utexas.edu.