The restaurant is particularly known for its Sunday brunches, when a bountiful buffet is laid out for guests. Start perhaps with some fresh Galveston Bay oysters, shrimp, and crab legs. Or smoked salmon on a fresh bagel. Separate stations whip up eggs and pasta dishes to order. A bourbon-glazed ham and a prime rib warm under heat lamps, tempting carnivores.
Salads and fruit sate light eaters or those leaving room for the Sunday brunch dessert. Sweets — a cornucopeia of cakes, pies, cookies, petits fours, brownies, mousse, truffles, trifles, and chocolate-chip-studded bread pudding — have their own section to make mouths water.
