The Desert Grill:
A Father’s Day Brunch

Enjoy a festive Father’s Day cookout at MIM, featuring a backyard-inspired BBQ menu by executive chef Paul Steele and pastry chef Vanessa Bejar. The spread showcases smoky favorites, fresh seasonal sides, and indulgent desserts, crafted to celebrate the dads in your life, all set in the museum’s Founders Room. Blending great food, laughter, and relaxed fun, it’s the perfect way to honor Dad.

Buffet Brunch

Selection of baked breads
Croissants, mini muffins, Barrio Bread bagels, whipped butter, cream cheese, assorted jams (VEG)

Assorted Fresh Fruits
Sliced fruit and berries (GF/VEG)

Soup
Beer cheese soup with toasted pretzel croutons

Classic Caesar salad
Garlic croutons, shaved Grana Padano cheese, romaine hearts

Tomato blue cheese salad
Heirloom tomato, Shaft’s Cheese & Co. blue cheese, sliced red onion, smoked sea salt, torn basil, Tuscan olive oil (GF)

Sides
Applewood bacon (GF), maple sausage, biscuits and sausage gravy, corned beef hash, scrambled eggs with chives (GF)

Prime rib
Carved prime rib with horseradish cream and au-jus (GF)

Swordfish tacos
Swordfish tacos with marinated and grilled swordfish with local tortillas, chipotle aioli, cabbage, diced tomatoes, guacamole, lime wedge, and cotija cheese

Slider bar
Smoked brisket, pulled pork, pickled onions, creamy coleslaw, bourbon barbecue sauce, and pickles, served on slider buns

Dessert
Chocolate torte (GF)
Bourbon pecan pie with Jameson mousse
Guinness brownie with peanut butter mousse

Bloody Mary, mimosa, Bellini, and sparkling or specialty mocktails, beer and wines also available

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or
eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

To request a full vegan or vegetarian meal or to be seated with other guests, please contact Thomas Painter at thomas.painter@guestservices.com or 480-245-6982 no later than 72 hours before the event. Day-of requests cannot be guaranteed.