We have been to Casa Martin several times for dinner. The atmosphere, the food and the service are always excellent. We don’t go out for breakfast that often but decided to try the Sunday Brunch at Casa Martin recently. It is offered from 10:00 am to 2:00 pm each Sunday and so I made a reservation for 10:30. We were led to our table and the host described the layout of the brunch and offered us a choice of drinks – mimosa, Bloody Mary and others – to go with our brunch (included). He pointed to the bar area at the back of the restaurant and said that we would find a quesadilla station, waffle and crepe station as well as salads, cheese, hot items and desserts in that area. We were seated near the carving station, which offered roast beef, lamb barbacoa, grilled vegetables and corn on the cob. The menu for breakfast items was on the table and included everything from French toast to fruit, eggs including Eggs Benedict and Chilaquiles. He explained that these were smaller portions so that we could also enjoy other items from the stations or buffet.

Our server came by and asked if we would like water or anything else to drink. We both asked for the fresh-squeezed orange juice. Along with the juices came a basket of freshly baked muffins. We ordered our breakfast choices – French toast for Beth and Eggs Benedict for me (without ham) and decided to visit the buffet. While we were at buffet, Chef Roger Martin came out to say hello and to describe the items that were available. He indicated that the Brunch was based on the one that he had created at Pitahayas in Cabo del Sol. The choices were absolutely amazing. There was a table with fresh fish items – shrimp cocktail, sushi, ceviche, and more. There were five different salads – quinoa, beet, country, garden, caprese – each sitting on a plate on a bed of ice to keep them cool and fresh. The hot-side of the long table included four-cheese ravioli, empanadas with vegetables or beef, curried chicken and lamb ball skewers, grilled vegetables, and lobster tails. At the waffle and crepe station, the sous chef would make yours with a choice of many toppings. The carving station provided even more choices. While we were up, Beth got some caprese salad.

We sat back down, and our first course was delivered – the French Toast and Egg Benedict, which came with a little salad. Both were delicious. I even snuck a taste of Beth’s French Toast. I next ordered a waffle with caramel sauce and fresh fruit – blueberries and raspberries. The waffle, which was about half the normal size, and I could have gone for just a quarter, tasted and looked great. Next Beth decided to try the roast beef, which she asked the grill chef to cook a little more and it was served with grilled vegetables. The single slice was also huge and cooked to perfection for her. My sojourn to the buffet table resulted in a plate with a four-cheese ravioli, a vegetable turnover, a lamb ball and some different cheeses. I didn’t want to have too much of anything as I wanted to keep sampling what was available. Beth’s selection included the beef and vegetable turnover, a lobster tail, and a piece of garlic bread. The flavors were amazing and nothing was left on the plates. I then quickly also tried a mushroom quesadilla from the Quesadilla Station.