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Our friends at Highball & Harvest, the contemporary Southern restaurant at the Ritz-Carlton Orlando, are adding Sunday brunch to the repertoire starting this weekend. H&H has consistently been offering excellent and inventive food since it opened just two years ago. I’m looking forward to seeing what chef de cuisine Nathan Hardin and pastry chef Stephane Chéramy have cooked up for brunch.
The opening brunch menu is set to feature such things as Smoked Pork Eggs Benedict with BBQ Hollandaise; Burnt Rosemary Rubbed Prime Rib; Salt Crusted Salmon; and a station for omelets or eggs any way you like them. You can see the full menu below.
There’s also a raw oyster bar, live entertainment and bottomless mimosas.
Brunch will be served from noon to 2 p.m. Cost is $58, $20 for kids 12 and under. It’s a pretty spacious restaurant, but you should call 407-393-4422 for reservations just so they’ll know how much of that BBQ Hollandaise sauce to whip up.
Highball & Harvest is at Grande Lakes Orlando, 4012 Central Florida Parkway, Orlando
