This document provides information and guidelines for compiling a brunch menu. It defines brunch as a meal between breakfast and lunch, typically on weekends. Key points discussed include accounting for all food groups in menu items, ensuring meals are hearty enough to sustain guests for the day, and including traditional recipes that combine multiple food groups. Sample menus are also presented, with a continental brunch menu including eggs, pastries, salads and potatoes and an Indian menu featuring samosas, stuffed paratas, pulao and butter chicken.

1. COMPILINGA BRUNCHMENU
FACILITATOR:M.SRI HARI
ASSO PROF. DEPTOF CS&HM,
SRI RAMAKRISHNACOLLEGE OF ARTS&
SCIENCE,
COIMBATORE

2. CONTENT
• Meaning
• Points to be
considered before
Compiling a
Brunch Menu
• Sample
Continental
Brunch Menu – I
• Sample Indian
Brunch Menu - II

3. MEANING
• Brunch is a combination of breakfast
and lunch
• Origin England, but popular is United
States
• Served between 10 am and 3 pm
• Offered during weekends and holidays
• Heavy meal
• Alcoholic drinks (optional)
• It may be simple or heavy according to
the occasions and the price.
• Menu: Table d’hote menu served from a
buffet or it might be an a la carte menu.

4. NOTE
• Any number of foods can be served at brunch
ranging from traditional breakfast foods like
pancakes and sausages to more lunch like
items, like seafood cocktails.
• It often features heavy, greasy foods, perhaps
because people might be hung-over when
they consume it, and such foods are treated as
hangover cures in some communities.
• Upscale brunch is often accompanied with
mixed drinks like bloody Mary and
sometimes champagne is served as well.

5. Points to be considered before
Compiling a Brunch Menu
1. Account for each of the food groups.
2. Prepare a brunch that is hearty
enough to sustain the health of the
guest through out the day.
3. Consider traditional recipes that
that includes a multitude of the food
groups in one dish.
4. Include a variety of drinks on your
brunch menu.

6. 1. Account for each of the food
groups
• Create a spread of meal
• Give options for guests to pick and choose from the
menu card or buffet.
• A brunch menu should provide a well balanced
array of foods from all of the 5 food groups:
Dairy: Sliced cheese, cream cheese and yogurt are
suitable brunch options.

7.  Meats/Proteins: Any variety of foods from the
protein group, including sausage, steak, eggs,
nuts, smoked salmon and ham.
 Fruits: Melon, strawberries, apples, oranges,
bananas and grapefruit are common brunch
options, but you may serve any type of fruit, or
combine many different fruits to make a fruit
salad.

8. • Vegetables: Potatoes are common brunch
additions (hash browns, home fries or potato
pancakes, and may also be added to omelets,
quiches and breakfast casseroles).
Additionally, onions, peppers, tomatoes and
any other vegetable may be incorporated.
• Grains: Grains include bread/toast, muffins,
grits, oatmeal, bagels, English muffins,
biscuits, cream of wheat and scones.

9. 2. Prepare a brunch that is hearty
enough to sustain the guest
through out the day
• Remember that brunch accounts for 2 meals.
• It should be fulfilling not only for the taste
buds, but also for the body's dietary needs.

10. 3. Consider traditional recipes
that that includes a multitude of
the food groups in one dish.
Egg-based dishes: Omelets, eggs Benedict,
quiche, strata and casseroles are common
brunch meals that incorporate several food
groups into 1 dish.
Omelets and casseroles can be custom
prepared to include any of a number of guest-
requested ingredients, and are a great way to
please a wide variety of tastes.

11. Waffles, crepes or pancakes: These grain-group
brunch menu staples are versatile options, as
they serve as the base for a number of different
toppings, including fruit, syrups, nuts, meat
spreads, cream cheese and whipped cream.
French toast: French toast is a combination of
the grain, meat and dairy groups, and can be
finished off with a number of toppings,
including syrup, peanut butter and powdered
sugar.

12. 4. Include a variety of drinks on your
brunch menu.
Caffeinated beverages: Coffee and tea are
common components of a well-rounded
brunch
 Healthy beverages: Milk and fruit juice
 Alcoholic beverages: Mimosas, Screwdrivers
and Bloody Marys combine alcohol with
healthy fruit or vegetable juices.

13. Sample Continental Brunch
Menu - I
Fresh fruit & juices
Scrambled egg with sausages and bacon
Assorted pastries
Fresh salads, steamed broccoli
Hash brown potatoes
Stir- fried chicken
Vegetable Pulao
Freshly brewed coffee or teas

14. Sample Indian Brunch Menu - II
Fresh juice
Samosa and vada with mint chutney
Stuffed paratas with curd and pickle
Flavoured pulao with butter chicken
Fresh salads
Gulab jamun
Coffee or tea