Summer Sunday Brunch at Westbank Grill


June 7, 2017,
Jackson Hole, U.S.A.

Have you ever tried a poached duck egg? This summer guests at Four Seasons Resort and Residences Jackson Hole will get the chance to do just that with the Westbank Grill’s Summer Sunday Brunch.

Executive Chef Michael Goralski has added a fun spin to your typical brunch fare with a Bennies and Bloodies theme. Guests will be presented with the choice of chicken or duck eggs, followed by creative hollandaise options such as lobster tarragon, chipotle, wild mushroom and truffle béchamel. Jackson Hole’s hydroponic green house Vertical Harvest will also have a presences offering their micro greens, ripe tomatoes and other freshly harvested produce. Local meats from Snake River farms such as corned beef hash and boar bacon will be available along with Idaho trout and crab cakes. An extensive bar will be set up for bottomless Bloody Marys. Pastry Chef Rhonda Ashton and team will also be featuring freshly baked breads and pastries.

“We hope people will come out and enjoy a hike or ride before the summer heat strikes, then join us for brunch and stay for some music in the commons. It’s really the perfect day if you ask me,” says Food and Beverage Director Dan Myers.

Brunch starts Sunday, June 25 and runs through Sunday, September 3, 2017 from 11:00 am to 2:00 pm.