Mother's Day Brunch Buffet & Dinner At The Garden City Hotel With Menus By Executive Chef Steven De Bruyn

The Garden City Hotel creates two dining experiences, with menus prepared by Executive Chef Steven De Bruyn, to give every mother memories to last a lifetime.

Rated by GAYOT.com as one of the top ten brunch hotels in the country, and #1 by Zagat Survey for Sunday brunch on Long Island, The Garden City Hotel will host a Mother's Day Brunch Buffet with two seatings from noon - 2:00 p.m. and 3 - 5:00 p.m. The cost is $69 per person and $34.50 per child (under 12) plus tax and service charge.

At the award-winning Polo Restaurant, a four-course prix fixe dinner may be enjoyed from 6:00 p.m. The cost is $75 per person and $37.50 per child (under 12) plus tax and service charge.

Mother's Day Brunch Buffet
*Meat carving station, pasta stations, omelet stations
*Hot entrees, cold salads, fresh fruit and roasted vegetable platters
*Sliced meats, smoked salmon platter, freshly baked breads, bagels and muffins
*Seafood bar with lobster, shrimp and crab legs
*Large variety of pastries and dessert
*Mimosa and Bloody Mary or a glass of wine or champagne

Mother's Day Four-Course Prix Fixe Dinner - Menu To Be Announced

ABOUT CHEF DE BRUYN: The Garden City Hotel's world-class reputation for dining and lavish culinary events is underscored by the award-winning cuisine directed by Executive Chef/Wine Director Steven De Bruyn. A member of the luxury property's senior team since 1994, De Bruyn oversees all food preparation and wine choices for the #1 Zagat-rated Polo Restaurant, Rein Bar & Bistro, banquets, conference services and in-room dining. De Bruyn creates the finest cuisine to suit any appetite and special occasion. In 2007, De Bruyn, a native of Belgium, was inducted into Belgium's society of master chefs, Les Ma�tres-Cuisiniers de Belgique, for upholding the finest quality of Belgian culinary art, tradition and innovation. He is also a recipient of the Maison de Qualit� diploma from Le Club Gastronimique Prosper Montagn�, a society of French food professionals. In America, he has been invited to cook at The James Beard House and earned an International Five Star Diamond Award from the American Academy of Hospitality Sciences.