The quiche and polenta/sausage casserole seem quite similar. What about ham biscuits with a veggie quiche? Or the a veggie quiche and brown-sugar bacon (bacon dregged in brown sugar and baked on a rack in the oven).

I am hesitant to put bananas in a fruit compote. Even with tossing in citrus juice, they turn eventually.

I think I might limit the sweet bread/cake offerings to two. With the sugar-free as the third.

I looked back over some Southern Living brunch menus. Generally, they are a meat, an egg casserole or quiche, fruit, a bread, and a sweet.

I'm sure whatever you choose to do, it will be lovely. Late April in the South can be so delightful.

I agree that if you do a quiche, you don't need the polenta and sausage casserole.

I would suggest just sliced fresh strawberries with a bowl of vanilla yogurt near the bowl of strawberries to top if desired. And I would delete the scones - you have sufficient bread and sweet offerings already.

I'm trying to think how people will make up their plates. Is any of this intended as a dessert?

I think I would omit the casserole and the scones but add in a mini croissant or some sort of small unsweetened bread.

Another who doesn't like what happens to bananas in a fruit salad. Red and Green seedless grapes work well and add some nice colour.

I think you have too many "bread type" items. The Bundt cake, scones, muffins and sugarfree muffins are a bit much. Scones and muffins are enough. I would also not use canned pineapple in with fresh fruit. You can get fresh pineapple in the fruit section of the grocery store already peeled and cored. You can then chop it up to the size you like.Most brunches have just a meat(ham, sausage, etc.) by themselves, not cooked in with something else. You might consider that. For a dessert do you have a special cake or pie that you make? NancyLouise

How Fun!
I agree with BBstx whatever you do, I'm sure, will be lovely and much appreciated.

My thoughts are similar to others... I'd reduce the bread options, and I'd use fresh fruit only (it as after all a garden club Jface>)

The polenta and sausage casserole sounds interesting, so personally if I could find a good recipe I'd keep it - or an egg and sausage casserole maybe with a side of plain or cheese grits and skip the quiche - I agree with others that they are quite similar, so I would do one or the other, but not both. I might then have a small ham for slicing and serve it next to a basket of mini-croissants or biscuits- that gives people like my DH who prefer lunch at brunch a non-breakfast option, or they can use the ham as a side meat.

Do you have vegetarians or vegans coming? All the dairy cheese and meat options may be an issue for some. If vegetarians (not vegans), then I like bbstx suggestion of a veggie quiche, ham and biscuits, etc, and maybe a mixed greens salad with balsalmic (or choice of dressings).

I'd love to try the chocolate cinnamon scones, so I'd keep them in. (Will you post the recipe?)

Like others, I'd pick either the zucchini bundt cake (I love the idea, especially for a garden club) or the mini muffins, but not both. Will you also post the zucchini bundt cake recipe?

I love fresh fruit, and I'm one that likes bananas in my fruit salad even though I know they turn brown by the end of the event. I cut them in just before serving. They will still turn, though, so if you want it to look elegant and yet still keep the bananas, you can leave some next to the fruit bowl for people to cut in. Thing is a bunch of bananas, people are likely to take the entire banana. Difficult for twenty.

I'd go for whatever good fresh fruit you see when you do your marketing. I love the idea of serving it with vanilla yogurt - I would probably serve it with honey greek yogurt, or plain greek yogurt and a side of honey for them to help themselves (I love mixed fresh berries, greek yogurt, and a drizzle of honey)

Then, yes, I would plan for some sort of sweet dessert. Something like Gateau Marcel (a flourless chocolate "cake") but you'd need two for twenty and it is VERY rich. Or The Pineapple Angel Food Cake (you know, a can of crushed pineapple added to an angel cake mix) with whipped cream and berries is yummy and light. or Brownies and ice cream. or A plate of cookies with coffee.

What are you serving to drink? This forum is great for punch suggestions (both alcoholic and non) if you are considering one (or two).

What time of day is the brunch?

Let us know what you decide and how it goes! I think you've got a great start!

I pretty much agree with what's been said.

I'd definitely go with fresh pineapple, it's so reasonably priced these days, and so much better than canned.

I'd stick to one hot casserole/quiche UNLESS you're going to make one meatless and one with meat.

Too many sweet bready things. I'd drop a couple of those. Instead, I'd go to my local bagel place and get one of their trays of mini-bagels--with assorted bagels and flavored spreads--easy, and everyone likes them. Also, what about potatoes? A lot of folks like hash browns or home fries with brunch.

My only possible criticism on the menu would be the casserole. Think I would do a spinach/mushroom quiche and serve sausages on the side....not a casserole just cooked hot sausages.
As for the fruit salad, I also would use fresh pineapple...but keep the bananas, the fresh pineapple will insure they don't brown, unless you make it the day before! But I would add a few kiwi slices for color.
And if I know women "of a certain age" wandering around a garden....every one of them will sample every one of those breads and muffins! I had a luncheon Tuesday, I served a rolled, filled chicken breast, a corn bean pepper and onion salad....and sticky rolls, oatmeal bread, malted wheat bread...AND dessert! Every woman had a serving of each of those breads.....some had 2 cinnamon rolls!
I would also consider having a table set up outside with more tea and perhaps a basket of your various bread offerings...and butter.
Oh? how about some jam on that table too? Something home made and yummy, perhaps a gingered peach or Nancy's carrot cake jam.
Linda C

Thank you. I knew I could count on you'all!

I cherry-picked from all these excellent suggestions. Here's where I'm going now:

Sliced strawberries (they will be in season here) and kiwi slices, with Greek vanilla yogurt on the side (nervous about the bananas now)
Spinach mushroom quiche
Bacon, or sausage links, or ham slices (I liked the idea of separating the meat from other ingredients)
Biscuits
Jams
Sugar-free muffins
Zucchini cake (quite sweet, recipe follows)
Coffee
Sweet and unsweetened iced tea with fresh mint and lemon

Should I add a potato dish? Maybe Yukon Gold home fries?

I don't think dessert is called for, but I could be wrong. I also think the tea and coffee choices will stand in for any punch. There are no vegans or vegetarians, but I will double check on that matter. The event is scheduled for 10 a.m.

I have made this cake a couple of times and got recipe requests both times:

ZUCCHINI BUNDT CAKE

Spray and dust with flour one bundt pan

Combine
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon grated nutmeg
1/2 teaspoon salt

Combine separately in a large mixing bowl, and beat with mixer for 3 minutes, or until fluffy
3 large eggs
1 3/4 cup sugar
1 cup canola oil
2 teaspoons vanilla extract

Stir dry ingredients into wet ingredients and beat for one minute.

Stir in
2 1/2 cups finely grated zucchini

Pour into prepared bundt pan, and bake in 350-degree oven for 45-50 minutes. Can be glazed or iced if desired.

I have not made the Chocolate Cinnamon Scones, but I'll link up the recipe I planned to use. It's from McCormick spices.

Thanks so much to everyone for helping me put together a menu. I am still open to suggestions, because I have time to play with it.

Here is a link that might be useful: Chocolate Cinnamon Scones

Sounding good....but wouldn't hurt to put those scones back......

To me, and this is just a personal thing, but I think the new menu is blah and I would only eat a few things on it. I much preferred the old and thought it sounded good and tasty.
I think you're trying to be too healthy, what I want to see is something seriously sweet, like cinnamon sweet rolls ( read LindaC's thread on that!) or AnnT's cream cheese danish.

I don't eat much sweets but I love something sweet with the morning coffee.

My only real complaint with the first menu was that there wasn't anything really sweet and everything seemed a little bready.

I eat yogurt, fruit and healthy stuff at home all the time, when I get together with friends is my time to splurge.

I did want something chocolate. More than just chocolate mint in the iced tea!

I think your final menu sounds great! That zucchini cake will stand in for a sweet dessert just fine. Most of the items can be made ahead too - except for the biscuits, and they can be partially assembled with the wet ingredients added to the dry ingredients at the last minute.

Potatoes are not needed - you've already got several garden ingredients spotlighted: spinach, zucchini, strawberries, lemons, fresh mint, etc.

I think it sounds great!

For the meat I'd serve ham, it's great served at room temp which makes things easier and is a bit "classier" plus perfect with the biscuits.

I'd also as one more sweet such as coffee cake.

Chocolate cinnamon scones!!....I may have to look for a recipe!
Linda Sweet-tooth C

Sounds delicious. A lot of times, I'm not crazy about cinnamon with chocolate, but I think that's just me.

Linda -- Follow my link above for the scone recipe.

I love both the menus as they stand. But if you want something chocolate, what about a low sugar chocolate cheesecake? Great for any diabetics/dieter and it works as a dessert. Plus you should make it a day ahead to really set up and chill. Look in your garden for something to garnish it with. Pansies are perfect for this time of the year.

I may have chocolate cinnamon scones for lunch tomorrow!!

I tested the scone recipe, and it's a keeper.

I did substitute low fat, plain Greek yogurt for the sour cream, and so the dough was too wet to knead, but the crumb and rise were perfect.

I also substituted 1/2 teaspoon ground cardamon for part of the cinnamon measurement. Loved it.

My first thought was "Sounds like I'm crashing your brunch!" I don't have anything to add. It sounds wonderful. I'm sure your guests will love it!

I thought of showing up with a flip open I D....doesn't matter what is says you flip it shut before any one can see..
Saying..."Food inspectors here....sorry we will have to test your food to see if we have to close you down".....then just sample everything....say...everything looks OK and leave!
Think it'd work?