Gibraltar Brunch Buffet for Father's Day

Gibraltar, at Grove

Isle Hotel and Spa, in Coconut Grove, is an oasis within a tropical paradise.

Spectacular views of Biscayne Bay from both indoor and outdoor dining areas

make it a worthy destination. On Sundays, executive chef Rafael Melendez

rolls out a brunch buffet between 11 a.m. and 3 p.m. It is $45 per person and

includes mimosa or champagne. For Father's Day, the brunch will be enhanced with  sushi, a carving station with roasted lamb and prime rib, and soups. This holiday brunch is $65 per person.

There will be chafers

with traditional eggs benedict (run-of-the-mill), breakfast potatoes, apple

wood smoked bacon and sausage, char-grilled flank steak with caramelized onions and Cabernet reduction (better than you might expect; tender, moist, and

flavorful), and pan-seared chicken breast with a Madeira sauce (dry).

The cold salad station includes

mixed greens salad, orzo & roasted vegetable salad with basil pesto,

charcuterie & cheese platters, a display of whole fruit, and platter of

sliced seasonal fruit with berries. The presentations are beautifully laid out

and the cold food looks and tastes fresh.

Omelets are prepared made-to-order

by a chef attendant, with toppings including onions, peppers, mushrooms, and

cheddar cheese. Egg whites are also available.

The sweet station includes platters

of assorted cakes and sweet bites, breakfast breads & pastries, muffins

& danishes, and a chafer with buttermilk pancakes. A soup terrine with warm

maple syrup is close by.

The most visually attractive display

is the seafood, with oysters on the half-shell and shrimp cocktail beautifully

laid out over a bed of crushed ice. Cocktail sauce, horseradish, and lemon are

available. A smoked sockeye salmon platter includes all the capers, eggs,

onions, and cream cheese you can eat. Pre-cut mini bagels are offered.

In the past, service has been on point, accommodating, and

friendly. Food and beverage manager Isaac Paladino has been running the brunch

for years. The menu has bounced back and forth between a la carte and buffet. "It's been a

success," says Paladino, referring to the Sunday best. With unrivaled views, a cool ocean breeze, and a fairly priced

menu, we'd have to agree.

Follow Short Order on Facebook and Twitter @Short_Order.