This is the first brunch offered at the LPN since Peter Makens came on board as executive chef last summer. One change is this year’s brunch will be served for five hours, rather than just three. That should make the brunch work into more people’s busy holiday schedules, plus ease crowding during peak times.
In addition, Chef Peter is planning a wide variety of new items for this traditional holiday brunch. Diners can start with fresh cinnamon and caramel rolls, assorted pastries, fresh fruit, assorted salads and an artisan cheese display. Eggs will be featured several ways, and include a made-to-order omelet station, scrambled eggs, egg soufflé and Eggs Benedict. Meat offerings will include house-cured salmon, thick-sliced applewood bacon, breakfast sausage, chef-carved roast beef and ham, and corned beef hash. Crepes, French toast, au gratin potatoes and baked mostaccioli will round out the buffet offerings.
Since the kitchen staff will be busy preparing for the brunch, The Links breakfast menu won't be available that morning. The brunch cost is $18.95 for adults, $9.95 for children ages 5 to 12, with children 4 and under free. Reservations are strongly recommended as this brunch sells out quickly. Call the LPN front desk at 641-755-2080 to reserve your table.