Thanksgiving Day Jazz Brunch at Neomi’s Grill

Neomi's -min

There’s always something to be thankful for…especially not having to cook a feast on Thanksgiving. Leave all the heavy lifting – or cooking rather – to Executive Chef Kurtis Jantz and his talented culinary team at Neomi’s Grill.  This Sunny Isles hotspot, located in the Trump International Beach Resort, is featuring a Thanksgiving Day brunch with jazz musician Eduardo Quintana.

Delight in a cornucopia of delicious buffet offerings including traditional favorites as well as locally-inspired selections imbued with a hybrid South Floridian spirit that is emblematic of Executive Chef Kurtis Jantz’s cuisine. For starters, guests can opt for a Butternut Squash and Corn Chowder Soup, savor traditional Mediterranean staples such as Baba Ganoush, and enjoy a seafood bar with Rock & King Crab, in addition to an antipasto station complete with Bresaola Cured Beef and Foie Gras Mousse Paté, to name a few. Locals are encouraged to save room for signature dishes including Lobster Benedict, Guinness Beef Bourguignon served with buttermilk biscuits, Baked Cavatelli, Neomi’s 24-hour Short Ribs, Arugula Pesto Grilled Halibut, and of course, the main star, Thanks for Giving Turkey herb butter-basted and slow roasted, served with Hialeah chorizo cornbread stuffing, giblet gravy and cranberry sauce. Kiddos enjoy a special ‘thank you’ menu featuring Chicken Tenders, Mac n’ Cheese and other favorites.

Calories do not count on Thanksgiving. So go ahead, live a little and fill up your plate with decadent desserts like Southern Chocolate Chess Pie Cranberry, DIY Pumpkin Cupcakes, Sweet Potato Danish Bread Pudding with spiced rum Dulce De Leche, and more.

Available from 12:30 to 4:00 p.m. on Thursday, November 23, 2017. $55 per adult and $25 per child; ages 4 and under eat free. $20 for unlimited champagne, mimosas and bellini’s. Tax and gratuity is additional. Reservations are required. Neomi’s is located at Trump International Beach Resort, 18001 Collins Ave, Sunny Isles Beach. (305) 692-5770

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