The Chattanoogan hotel honors mothers at its annual Mother’s Day Champagne Brunch and with a pampering spa service designed especially for moms. Executive Chef Adam Roe and his talented culinary team will be preparing an incredible meal that is sure to please mothers and their families. This year’s brunch will be served in the hotel’s grand ballroom from 10 a.m. – 3 p.m. on Sunday, May 8.
The price is $38.95 for adults and $19.95 for children who are six to 12; little ones five and younger eat for free. Reservations are required and may be made by calling (423) 424-3700. Complimentary valet parking is provided.
The Mother’s Day Champagne Brunch will begin with a variety of mouthwatering starters, such as Peel-and-Eat Shrimp; Smoked Salmon; Pecan Smoked Trout; Littleneck Clam and Scallop Salad; Harvest Salad Bar; Charcuterie; Spinach Salad; and Chopped Salad.
At the Chef’s Action Station, Smoked Prime Rib and Garlic Pork Loin Roast will be served. There will also be made-to-order omelets and waffles.
A large variety of delicious breakfast fare, such as Poached Eggs with Crispy Smoked Salmon and Hollandaise Cream Cheese; Scrambled Eggs; Smoked Bacon; Sausage Links; BSG Hashbrown Casserole; and Southern Buttermilk Biscuits with Sausage Gravy, will be served. Other dishes offered at the Mother’s Day Brunch include Seafood Medley; Citrus-Herb Braised Chicken; Penne with Roasted Vegetables; Vegetable Medley; and Potato Gratin.
Chef Alyssa’s mouthwatering desserts include Angel Food Cake with Strawberries and Whipped Cream; Chocolate Raspberry Mousse Cake; Glazed Chocolate Tart; Peanut Butter Pie Tart; Turtle Cheesecake; and an assortment of fruit and dipping items with dark, white and semi-sweet chocolate.