Classic Brunch Menu

Classic Three-Course Brunch
Complimentary Glass of Sparkling Wine, Mimosa, Bloody Mary, or Juice
Signature Bellini, $5.00


First Course

Parsnip-Pear Soup
Toasted Almonds, Riesling

Country Pâté with Pistachio
Fig Mostarda, House Pickles, Grainy Mustard

Housemade Granola With Dried Fruits, Nuts, and Seeds
Greek Yogurt, Seasonal Berries, Honey

Organic Field Green Salad
Red Verjus Vinaigrette

Sheep's Milk–Ricotta Tart
Butternut Squash, Leeks, Wild Mushrooms

Maryland Crab Salad
Mango, Cucumber, Hearts of Palm, Napa Cabbage Slaw, Avocado

Salmon Gravlax
Potato Latke, Crème Fraîche, Cucumber

Main Course

Today's Omelet
Field Greens Salad

Eggs Benedict with Beef Short Rib
Sweet-Potato Rösti, Mustard Greens, Bearnaise

Buffalo Mozzarella, Heirloom Tomatoes, Basil

Sheep's Milk–Ricotta-Stuffed French Toast
Orange-Amaretto Syrup, Candied Almonds

Salade Lyonnaise with Poached Egg
House-Smoked Bacon, Frisée, Apples, Haricot Verts

Dorade à la Plancha
Swiss Chard, Sunchokes, Delicata Squash, Romesco, Marcona Almond

Lightly Smoked Skuna Bay Salmon
Baby Fennel, Pickled Vegetables, Potato Purée, Dill

Southern-Style Shrimp and Grits
Black Kale, Baby-Bell-Pepper Escabeche

Supplemental Sides
Hickory-Smoked Bacon
Autumn Ratatouille
Spinach with Garlic
Sweet-Potato Rösti

$7.00 each


Chocolate-Caramel Tart
Honey-Vanilla-Poached Pear

Brown Butter–Apple Cake
Petite Apple Panna Cotta

Key Lime Meringue Pie
Balsamic Blackberries

Spiced Pumpkin Cheesecake
Autumn-Fruit Compote

Seasonal Fresh Fruit
Fruit Sorbet

Coffee and Tea


Affogato with Averna
Double Espresso
Café Latte
Café au Lait
Selection of Harney & Sons Teas


Sparkling Specialties

Signature Bellinis
White Peach, Mango–Passion Fruit, or Pomegranate-Lime


Sparkling Wine
Veuve Clicquot, Ponsardin Brut Champagne, France, NV
Veuve Ambal, Blanc de Blanc, Brut, France
Caposaldo, Prosecco, DOC Veneo, Italy


Etienne Dupont, Cidre Bouché, Brut de Normandie, 2012
True Believer, Sparkling Hard Apple Cider, New York State

$40.00 (bottle only)

Wines by the Glass

Alois Lageder, Pinot Bianco, Alto Adige, Italy, 2012
Chateau Les Reuilles, Sauvignon Blanc, Bordeaux, 2013
Walter Glatzer, Grüner Veltliner, Carnuntum, Austria, 2011
Stock & Stein, Riesling, Trocken, Germany, 2012
Laetitia Estate, Chardonnay, Arroyo Grande Valley, California, 2012


Veramonte, Pinot Noir, Central Valley, Chile, 2012
Parallele 45, Côtes du Rhône, France, 2010
Niel Santofimia, Garnacha, Almansa, Spain, 2012
Alta Vista Classic, Malbec, Mendoza, Argentina, 2013
Sean Minor, Cabernet Sauvignon, Napa Valley, California, 2010


Please note that menu items are subject to change.

Executive Chef Fred Sabo
Pastry Chef Randy Eastman
Chef de Cuisine Jason Huang

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