Four menus inspired by desserts featured in Brides magazine—plus a bonus recipe

Wedding Bells Brunch

The dessert: Rice Krispies Treats sprinkled with hazelnut praline and surrounded by crème fraîche. By Will Goldfarb, Room 4 Dessert,

The menu
Cocktails: Bloody Maria with tequila and fresh heirloom tomato juice; Orange Blossom with gin and fresh-squeezed orange juice

First Course: Wild strawberry crêpes, fresh berries and peach-bourbon sauce or blueberry-lemon ricotta cheese pancakes with warm maple syrup and almond butter

Second Course: Smoked Salmon Benedict with hollandaise on 7 grain english muffin or country corned beef hash poached eggs and grilled corn bread

By Ritz-Carlton, San Francisco, CA, Chef Chang Sivilay,

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