BRUNCH BUNCH
(continued from page 42)
music education youth scholar-
ship program of the Detroit
Institute of Arts and Center for
Creative Studies. The series is
sponsored by WQRS, the
Franklin Bank and Jeep/Eagle
dealers.
The venue is the newly
remodeled Somerset Collection
— one of the most elegant
shopping malls in the country,
and a lovely setting for any out-
ing.
Four different menus are pre-
sented on a rotating schedule.
Each meal comes with fruit
cup, bread basket and coffee,
tea and juice. A brunch entree
might be a gourmet egg dish
with breakfast meat and vegeta-
bles; or old-fashioned French
toast served with smoked
chicken and apple sausage with
fruit compote. Each entree is
followed by dessert.
Clarion Hotel, Tivoli
Restaurant, 31525 W. 12
Mile, Farmington Hills,
(313) 553-0000.
Breakfast Buffet: $7.95
Adults, $5.95 Children
under 11, 11:00 a.m. -
3:00 p.m.
Chef Kamel Sherrod, newly
arrived from Opus 123 and a
veteran chef who has worked
extensively with Jimmy
Schmidt, is pulling out all the
stops to make the Tivoli's
brunch appealing for all tastes.
We mention the breakfast
buffet here because the pres-
ence of cheese blintzes with
fresh raspberry sauce and
omelets cooked to order, as
well as eggs Benedict and waf-
fles, are what diners often
expect from a full brunch. If
you're not able to make the
later brunch seating, this a
hearty and pleasing alternative.
Entrees such as whitefish
almondine, oven-roasted chick-
en with sauce Marsala and
herbed rice pilaf are offered at
brunch time, and the extensive
selection of fresh salads offers
vegetarians a substantial meal.
Marinated herrings — in wine
or cream sauce — mushroom
salads, lox and bagels, and
accompaniments like onions
and tomatoes, are also avail-
able. Chef Shen-od also cooks
up big batches of hot kippers.
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Reservations suggested,
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