Bronze Café
Butter Croissants
Roasted Brussels Sprouts with Pecans
Mashed Sweet Potatoes with Apples and Pumpkin Seeds
Cranberry Sauce
Mushroom Gravy
Cornbread Stuffing
Roasted Ham with Sweet Glaze
Roasted Turkey with Mushroom Gravy
The Pumpkin Cinnamon Roll
The S’mores Turnover
The Lemon Blueberry Scone
The Pumpkin Spice Cookie
The Banana Flax Cake
The Loving v Virginia Brookie
The Peanut Butter Snickerdoodle
The Chai Spice Cookie
The Carrot Cake
Always on the move, both the Restaurant’s physical location and their health-conscious Cuisine, it was for Catering that David and Peter Mozes were again called upon Friday, the owners of Bronze Café offering to prepare a Thanksgiving Feast instead of the usual delicious Salads and Sandwiches.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant now offering Breakfast, Lunch and Dinner, it was from Chef Mozes’ home recipes that Lunch consisted of several bowls and trays, Roasted Sprouts making fast fans of those who opt to eat light while sized-down Croissants shined thanks to skilled lamination.
Complete with plates and utensils, Bronze Café’s Turkey tender and juicy, Sweet Potatoes again proved peerless while Cranberry Sauce, Cornbread Stuffing and an enormous glazed Ham each warranted a second (or third) helping.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know the Banana Flax Cake is made without any Wheat protein, as too is a fully loaded Carrot Cake that has only gotten better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice Cookies remain soft and almost Cake-like while Pumpkin Spice rounds feature a soft and “buttery” crumb despite the lack of Butter, Milk or Eggs.
Rounding out the afternoon with a Cinnamon Roll, this month with subtle notes of Pumpkin, others delighted in S’Mores made with Vegan Marshmallows plus Lemon Blueberry Scones that are anything but dry like the ones served in England.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: Glazed Ham, Butter Croissant, Mashed Sweet Potatoes, Cornbread Stuffing, The Peanut Butter Snickerdoodle, The Carrot Cake, The Loving v. Virginia, The Banana Flax Cake.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.bronzecafe.com
