Mother’s Day at Cress on Oak Creek

Cress on Oak Creek looks forward to celebrating Mother’s Day on Sunday, May 9th with L’Auberge de Sedona guests. The mindful layout of the Sunday Brunch stations allows for two guests to comfortably visit each station with the option for guests to also order their selections through a server, if needed.

Masks are required to be worn by all guests when visiting the stationed buffet and selections that are not handled by a chef have been individually packaged.

Mother’s Day Brunch
11:30am – 2:00pm
$75 per person
Bottomless Bloody Mary & Mimosas +$20 per person

Menu Below

Reservations will only be accepted through phone or email for guests of L’Auberge de Sedona.

Reserve / Inquire

(855) 905-5745

Station I | Chef Attended Eggs Station

Eggs Any Style
Local Goat Cheese, Aged Cheddar, Gruyere, Cured Ham, Spinach, Mushrooms, Smoked Bacon, Heirloom Tomatoes, Sweet Onions, Smoked Salmon Peppers, Jalapeño

Eggs Benedict
Buttermilk Biscuit, Cured Ham or Smoked Salmon, Poached Egg, Meyer Lemon Hollandaise

Station II | Chef Attended Carving Station

Rosemary-Crusted Prime Rib
Natural Drippings

Potatoes, Red Onions & Piquillo Peppers, Prime Beef Hash

Applewood Smoked Bacon

Apple Chicken Sausage

Station III | Chef Attended “Sundae” Station

Avocado “Sundae” Bar
Crispy Shallots, Everything Seasoning, Paprika Grilled Corn, Pickled Red Onions, Cherry Tomatoes, Toasted Hemp Seeds, Roasted Pistachios, Crumbled Goat Cheese, Kalamata Olives, Balsamic Vinaigrette, Chorizo Ranch Dressing, Citrus Vinaigrette

individually presented

Citrus Poached Shrimps
Traditional Cocktail Sauce

Herbs Cream Cheese & Smoked Salmon Terrine on Whole Wheat Toast 

Antipasto & European Cured Charcuterie

Station IV

Strawberry Parfaits
Apricot & Bee Pollen Homemade Granola, Fresh Berries

Mason Jar Bircher Muesli
Desert Honey, Toasted Cashews, Grated Apple & Coconut Flakes

Summer Fruit Salad
Honey Citrus Poppy Seed Syrup

Station V | Chef Attended Signature Buffet

Spanish Paella
Saffron Calasparra Rice, Chorizo Spices, Seared Cod, Scallops, Shrimp, Spring Peas

Roasted Sun-Dried Tomatoes Porchetta
Garlic Grilled Asparagus, Marcona Almonds Gremolata

Mushroom Ravioli Fricassee
Tarragon Butter Sauce, Red Wine Onions, Toasted Pine Nuts

Basil Organic Chicken Breast
Whole Grain Mustard Spätzle, Green Smith Apple, Apple Chicken Jus

Station VI | Chef Attended Salad Bar

Arugula Salad, Mixed Greens, Frisee Salad
Crown’s Dairy Goat Cheese, Grapes, Sliced Almonds, Shredded Carrots, Shaved Radishes, Cucumber, Dried Cranberries, Candied Pecans, Cherry Tomatoes Pickled Beech Mushrooms, Crumbled Ricotta Salata, Sliced Strawberries, Sliced Red Onions, White Balsamic Vinaigrette, Smoked Paprika Dressing, Italian Seasoning, Dressing, Champagne Vinaigrette

individually presented

Marinated Kale Salad
Fried Chickpeas, Cucumber, Manchego Cheese

Strawberry Burrata Salad
Frisee, Slivered Almonds, Fresh Burrata

Cherry Tomatoes Salad
Chives, Crispy Shallots, Basil Oil, Pickled Pearl Onions

Station VII | Chef Attended Dessert Station

Banana Foster
Vanilla Gelato, Chantilly, Cinnamon & Nuts  

individually presented

Toasted Almond Panacotta
Red Berry Gelee, Thyme Vanilla Roasted, Strawberries, Puffed Quinoa, Marcona Almonds

Chocolate Cubed
Chocolate Cake, 64% Mousse, Buttercream, Raspberries

Citrus Pavlova
Meyer Lemon Curd, Pistachio Cake, Blueberries Two Ways

Vanilla Cheesecake
Miso Caramel Toffee Crunch, Seasonal Berries