Broadmoor’s Blissful Brunch

BROADMOOR’S SUNDAY BRUNCH
1 Lake Road
www.Broadmoor.com/dining
(719) 577-5733
Hours: Sundays 9am-1:30pm
Prices: $52 (extra for alcohol)
What you need to know: Sumptuous and voluptuous brunching bliss

It has become the true pinnacle of brunching. It reminded one of the 1958 film, “GiGi,” with its turn-of-the-century Parisian opulence and haute culture. Between the white linens, marble-tiled floors, ice sculpture and central fountain, the ambiance was enchanting. Yet, most stunning was the culinary spread.
From ice-bathed oysters on the half shell (both Goose Point and Delaware Bay varietals) flanked by rows upon rows of crab claws, to three carving stations serving prime rib, roasted turkey and glazed ham, to mini Belgium waffles toped with a Grand Marnier caramel sauce, to made-to-order crepes of plum Calvados or diablo shrimp in a Cognac cream sauce, to table after table of every imaginable brunch item imaginable, the Broadmoor’s Sunday brunch-buffet at the Lake Terrace dining room is brunching at its absolute finest.

While, in general, buffets are collections of varying dishes of varying qualities, the Broadmoor, in its signature decorum, delivers each offering in exemplary form and fashion. Each sampled gastronomy could have existed as a stand alone entrée on any brunch menu—each an entrée we would have happily returned for. And with a breadth and depth of selection that simply cannot be overstated, the experience should not be foregone.

If the savory “-unch” side of “brunch” is your leaning, the formidable selection will certainly accommodate. Offerings include southern fried chicken breast with garlic mash and creamy spinach, a vegetable medley of baby carrots, cauliflower, haricot verts and broccolini, red trout with asparagus topped in a lemon garlic beurre blanc (gluten free), pork loin with roasted summer squash, rice and beans (gluten and dairy free), Carolina BBQ brisket with baked pork and beans, accompanied braised collards (GF & DF), faro with wild mushrooms tossed with mixed garden vegetables; the selection was seemingly endless.

In addition to the seafood bar were the prepared salads such as shrimp and snow peas with watermelon radishes and a sesame ginger dressing, or roasted wild mushroom and leek with a Colorado ale vinaigrette.

The charcuterie selection would have been enough to keep one entertained for an entire lunch. A salami Nostrano, a smoked North-Atlantic salmon, the air-dried and salted Bressola, the six-month cured capicola, and prosciutto, of course.

Other standouts included the cheese blintzes—smother them in berry compote and let the creamy richness of the cheese meld with the raspberry-forward tangy.

With dozens of selections, each individual works of art, the dessert offerings were akin to waltzing into a Parisian pâtisserie.
Enticing displays of the elegant: Passion Crunch Tarts,

Lemon Lavender Entremet,

Orange Marquis Cakes,

Chocolate Pot de Crème,

Lemon Posset,

Dulcey Mousse with dark chocolate glaze,

Key Lime Tarts & Strawberry Buttermilk Panna Cotta,
mini Strawberry Shortcakes,

 to selections of the whimsical: cake pops and...

“Worms in Dirt.”

Bread puddings and apple cobblers enticed, while scores of pastries filled baskets lined end-to-end. Danishes, croissants of chocolate or pistachio, muffins and pecan sticky buns—all crafted on premise in the Broadmoor’s bakeries. If paradise serves dessert first, this is was its inspiration.

A complete and worthy account of the immensity of it all is beyond current constraints. Simply let it be known that Broadmoor’s Lake Terrace stands at the pinnacle of the brunching stratosphere, with a culinary capacity that is more than capable of impressing the most discriminating of patrons. Go treat yourself.

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