Warm Weekend Brunch Plates

Buttery shortbread cookies shaped like flowers, decorated with colorful royal icing, perfect for spring festivities.

Dense, ultra-fudgy chocolate squares with a creamy tahini swirl and deep dark chocolate notes.

Golden grilled halloumi, juicy watermelon, red onion and mint threaded on skewers, finished with lemon and olive oil.

Tender Yukon Gold potatoes, crisp bacon and dill in a tangy mayo-Dijon dressing—chilled and picnic-ready.

Silky agar-agar jelly layers in rainbow colors topped with rich coconut cream. Dairy- and gluten-free, ideal for summer.

Refreshing iced blend of green tea, peach syrup and zesty lemonade, served over ice with peach slices and mint.

Buttery croissants soaked in custard, stuffed with chocolate and finished with crushed pistachios for a decadent brunch.

Crisp puff pastry with creamy ricotta, tender asparagus and lemon zest—ideal for light brunches.

Dessert-like overnight oats with grated carrot, warm spices, walnuts and maple—ready after an overnight chill.