Brunch + Luncheon

Swift + Company brunches and luncheons are known for our well-rounded, thoughtful presentation and delicious catering experience. Hostess favorites including our caramelized bacon, grillades and grits, basil breakfast strata and artisanal cheddar biscuits are unexpected touches that will delight your guests, turning your special occasion into an updated and exquisite event.

BRUNCH

Welcome Drink

BLOODY MARYS

garnished with pickled green beans + celery sticks

MIMOSA BAR

fresh grapefruit juice, freshly squeezed orange juice, fresh peach puree, fresh blueberries, raspberries + strawberries…topped with bubbly

Brunch Buffet

WARM SPINACH AND CHEVRE SALAD

with roasted red peppers, toasted pine nuts, red onion, pepitas, and warm balsamic vinaigrette

LAVENDER CHICKEN SALAD

served on petite currant scones

BANANA NUT BREAD SANDWICHES

filled with strawberries + cream cheese

STRATA PRIMAVERA

signature egg strata with french bread, basil, artichoke hearts, mushrooms and four cheeses; served with fresh tomato relish

CARAMELIZED BACON

warm cinnamon + sugar bacon twists

FRIED CHICKEN WINGS + BELGIAN WAFFLES

with hot maple syrup, fresh raspberries + powdered sugar

ICED CAPPUCCINO BAR

iced cappuccino served with vanilla, hazelnut and caramel coffee syrups, along with various sugars, chocolate shavings + whipped cream

LUNCHEON

Welcome Drink

ST. GERMAIN ELDERFLOWER ROSE SPARKLER

St. Germain elderflower liqueur and pink bubbly, garnished with a fresh blackberry

First Course

APPETIZER TRIO

+ WARM BUTTERNUT SQUASH SOUP

with exotic spices and crème fraiche

+ MINI TRUFFLE CHEESE SOUFFLE

with shaved black truffles

+ KALE AND BRUSSELS SPROUT SALAD

with pickled yellow beets

Entrée Course

AHI TUNA NICOISE PLATTER

composed salad platter with haricots verts, baby heirloom tomatoes, hard-cooked quail eggs, black olives, frisée, arugula + baby bibb wedges, french potato salad, carrot ribbons, squash blossoms, seared ahi tuna + champagne vinaigrette

ROSEMARY CORN MADELEINES

BRITTLE BREAD CRACKERS

Dessert Course

MIGNARDISE DESSERT PLATE
+ PETITE CHOCOLATE BUCHONS

with dark chocolate chunks

+ BLUEBERRY ALMOND TARTLETS

+ STRAWBERRY PARFAIT

in tiny demitasse cups with pistachio garnish

+ FRENCH MACARONS