Spring Brunch Menu

I just got back from the farmers market and OMG this time of year is so exciting. We’ve got the best of citrus season and the spring produce in full effect. I couldn’t be more excited so naturally I put together the most incredible spring brunch menu that you can use all season long!

Spring Brunch Menu from www.whatsgabycooking.com (@whatsgabycookin)

Here’s what’s on the Spring Brunch Menu:

What are we Drinking: Mimosa Bar. Naturally! No recipe needed. All you need is a few different kinds of juice, some bottles of prosecco and then fresh fruit for garnish if you’re feeling fancy! I used freshly squeezed orange juice, grapefruit juice and blood orange juice!

To Start: Beet Tzatziki with all the crudite! Seriously amazing and I want to slather this on everything forever and ever!

For the Main Course: We’ve got a variety of tarts. You could make all 3 if you want options, or pick your favorite! There’s a Tomato Confit Tart, a very spring Asparagus and Pea Tart and a Bacon and Shallot Tart! And to round out the main course we absolutely need a Farmers Market Salad loaded with all the gorgeous citrus!

Spring Brunch Menu from www.whatsgabycooking.com (@whatsgabycookin)

A Sweet Finish: This Citrus Sheet Cake with a Swiss Meringue Buttercream Frosting. Literally what dreams are made of!

Citrus Sheet Cake Citrus Sheet Cake from www.whatsgabycooking.com (@whatsgabycookin)

Spring Brunch Menu perfection right?! Enjoy!

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  1. phyllis

    Your presentation is incredible!!!!!! Thank you for all your recipes. I want to come to your house.

  2. monika

    This is a nice refreshing brunch! I love that it is full of spring goodness and not a “heavier’ kind of meal. Can’t wait to try that tzatziki and the citrus salad.

  3. Eha

    What a delightful spring menu! Am penning this from SE Australia where we are meant to be in the middle of autumn this Easter . . . temperatures around 30C for another week kind’of make fun of this! Love mimosas but have only had them with orange juice . . . and want to try all three tarts ere our ‘relative’ cold hits . . .

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