Jazz in Bloom: A Spring Brunch

Hop into spring with MIM! Celebrate with a festive, chef-curated buffet prepared by executive chef Paul Steele and pastry chef Vanessa Bejar. Savor a variety of seasonal dishes, including fresh seasonal vegetables and pastries, while enjoying the cheerful atmosphere of MIM’s Main Courtyard (weather permitting). This family-friendly brunch blends delicious food, vibrant flavors, and warm conversation, accompanied by live music from the duo Pete Pancrazi and Todd Johnson for a perfect springtime gathering.

Buffet Brunch

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

Assorted Fresh Fruits
Sliced fruit and berries

Soup
Tomato basil soup (GF/VEG)

Caprese salad
Heirloom tomato, basil, Tucson olive oil, balsamic reduction, sea salt (GF/VEG)

Strawberry salad
Baby spinach, glazed pecans, dried cranberries, shaved fennel, Crow’s dairy local goat cheese,
raspberry vinaigrette (VEG)

Sides
Scrambled eggs with chives, biscuits and sausage gravy, applewood bacon,
maple sausage, breakfast style crispy fingerling potatoes

Omelet station
Ham, spinach, onion, mushroom, cheddar cheese, peppers, bacon (GF)

Carving station
Beef tenderloin with horseradish sauce and demi-glace (GF)
Honey-glazed ham (GF)
Herb-roasted side of salmon with lemon parsley aioli (GF)

Dessert
Carrot cake with cream cheese frosting
Lemon panna cotta with mixed berry compote
Chocolate torte (GF)
Assorted cookies

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.