Santa Maria Inn Unveils Sizzling Sunday Brunch

June 15, 2012

A local dining landmark is now serving its legendary Sunday brunches with a modern twist (and a touch of Santa Maria BBQ!) as the Historic Santa Maria Inn has updated its brunch menu.

In a feature piece in the Santa Maria Sun, food and wine writer Wendy Thies Sell reports, “The long-standing, award-winning, and popular Sunday Grand Buffet will be replaced by a modernized brunch format, with many newly designed entrées and personalized table service.”

So what does that mean? It means a tantalizing array of culinary delights prepared by chefs Ryan Gromfin and Alex Araizaga: “The new à la carte menu includes Cuban French Toast with Plantains and Crema; Southern Crispy Buttermilk Chicken and Waffles; a Mexican favorite, Chilaquiles; Prime Rib Hash (two poached eggs, tender pieces of prime rib, caramelized with potatoes, onions, and peppers, topped with Hollandaise sauce); and the Santa Maria Barbecue Panini of grilled tri-tip and linguica sausage on a garlic bread French roll with smoked Gouda cheese, caramelized onions, and pico de gallo—a creation Gromfin predicts will become a signature dish at the inn.”

Wow!

“The patron has the opportunity to select menu items depending on their appetite and how adventurous they are feeling,” says General Manager John J. Reinacher. “This format will allow people to order smaller portions without spending as much as they would on the buffet. Or to go crazy and try three or four dishes off the new menu.”

With menu selections like these, we’ll opt to go crazy! Bravo to the Historic Santa Maria Inn for taking its Sunday brunch to a delicious next level.

 

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