These brunch menu ideas are for anyone who has ever stood in the kitchen the night before friends and family are coming over, wondering what to make, what can be prepped ahead, and how to pull it all off on the day of without having to wake up before sunrise.
Whether this is your first time hosting or you have done it many times before, the 30 recipes below are easy to make with minimal ingredients. Most of them can be made ahead or finished with a quick warm-up in the oven.
If you have ever visited a Turkish home, you will immediately feel the warmth of the host. But if I am being honest, after hosting brunch for over 20 years, I can tell you that warmth comes from thinking about the menu a day or two ahead and picking recipes that reward a little planning rather than punishing you for it.
The menu below is built the way I build my own: a few savory anchors, something sweet, a platter or two that does the heavy lifting, and a drink that makes it feel like an occasion.
I have also included my full planning guide with everything I have learned about how much food to make, what to prep ahead of time, and how to pull it off without pulling an all-nighter.
Savory Brunch Ideas
Savory dishes are the anchors of a brunch menu. They are the ones guests fill their plates with first, the ones that hold the spread together while the parfaits, muffins, and small bites do their work around them.
The brunch recipes below are the savory mains I make most often when I am hosting weekend brunch, whether it is a small Sunday gathering on the deck or a bigger group for a holiday brunch. Most of them prep ahead beautifully, so you can pour mimosas instead of standing at the stove.
Caramelized Onion and Goat Cheese Quiche
5 from 16 votes
Time: 2 hourshours20 minutesminutes
Serves: 8 slices | Dietary: Vegetarian | Make Ahead: Prep components a day ahead, assemble freshA quiche like this is the anchor I reach for when I want one dish to do the heavy lifting. It also looks beautiful on a brunch spread. The sweet, jammy onion balances the tangy goat cheese, giving you a bit of sweet and sour in every bite.I usually prep every component separately: make the crust, caramelize the onions, mix the custard, then assemble and bake right before guests arrive. If that feels like too much morning-of work, you can bake the whole thing the day before and warm it before serving.
Serves: 6 | Dietary: Vegetarian, Gluten-Free, Nut-Free | Make Ahead: Prep a day ahead, warm up in the morningThis tall, custardy egg bake is what I make when I want a centerpiece for my brunch table that feeds a crowd. The smell when it is in the oven is the kind that pulls guests into the kitchen before you have even called them to the table.Everything comes together in one bowl in less than 10 minutes. So, there is very little cleanup afterward. You can follow the exact recipe or add crumbled bacon, fresh herbs, or chopped scallions to suit your guests.
Serves: 6 | Dietary: Vegetarian, Nut-Free | Make Ahead: Make the dough a day ahead, assemble, and bake freshThis is my go-to savory brunch dish during the summer months when tomatoes are at their peak. I make the crust using my homemade galette dough recipe. Since it is free-form, it is much easier than making a savory pie or quiche. The goat cheese spread underneath the tomatoes cuts through the buttery crust.Do not skip salting the tomatoes and resting them on a baking sheet lined with paper towels to prevent a soggy galette. Colorful tomatoes make for a stunning presentation.
Serves: 6 | Dietary: Vegetarian, Gluten-Free, Nut-Free | Make Ahead: Best warm, also great cold next dayA frittata is what I make whenever I need an easy brunch recipe with very little hands-on time. The recipe starts on the stove in a nonstick skillet and finishes in the oven. This two-step cooking method helps eggs cook evenly without drying out the center.I like to use fresh baby spinach for this recipe, but you can also use thawed, squeezed-dry frozen spinach. The spinach-and-feta combination echoes the flavor of spanakopita and works with almost anything else on the brunch table.
Serves: 2 | Dietary: Vegetarian, Gluten-Free, Nut-Free | Make Ahead: Prep yogurt ahead, poach eggs freshIf you are looking for a showstopper, Turkish eggs must be on your brunch menu. Poached eggs served over silky garlic yogurt, finished with a drizzle of Aleppo pepper butter, is one of the oldest dishes in Turkish cuisine.The only real work in this recipe is poaching the eggs. When I am making this for a crowd, I keep several pots of simmering water so I can poach them faster. If that sounds intimidating, you can also make soft-boiled eggs (runny yolks are key) and serve them over the yogurt sauce.
Serves: 12 egg bites | Dietary: Vegetarian, Gluten-Free, Nut-Free | Make Ahead: Bake ahead, reheat in the morningThese are the muffin-tin version of my cottage cheese egg bake, the same one-bowl recipe, but individually portioned. They work well for a brunch where guests are filling their plates and moving around.Pro Tip: Two things I have learned the hard way: drain the excess liquid from the cottage cheese before mixing it with the eggs to prevent watery egg bites, and use parchment liners so they release cleanly from the muffin tin.
Serves: 4 | Dietary: Vegetarian, Gluten-Free, Nut-Free | Make Ahead: Best fresh, no make-ahead optionThe traditional tomato-based shakshuka has become a brunch menu staple at restaurants across the country. My version swaps the tomato base for spinach, kale, and zucchini for a green shakshuka. It is a one-skillet showstopper served in the pan with crusty bread on the side.The traditional recipe calls for eggs over easy, but I check with my guests first and cook the yolks to their preference.
Sweet brunch dishes are where color and lightness round out the table. These are the dishes guests reach for second, after they have filled their plates with something savory. They give people a reason to come back for another round.
Even better, most of them can be prepped ahead of time so you can assemble or bake them without rushing on brunch morning.
French Toast Casserole with Brioche Bread
5 from 5 votes
Time: 3 hourshours
Serves: 6 | Dietary: Vegetarian | Make Ahead: Assemble the day before and bake in the morningCubed buttery brioche, soaked in creamy custard and dotted with berries, is the kind of dish that brings color to a brunch table.I make this during the summer months, when berries are in season, but you can use whatever fruit you have on hand. I like a lightly sautéed apple-and-cinnamon combination during the fall.Pro Tip: Day-old brioche is what makes this work. I make my own brioche bread so I can adjust the sweetness. If you buy it from the store, taste it first so you do not over-sweeten the casserole.
Serves: 10 pancakes | Dietary: Vegetarian, Nut-Free | Make Ahead: Best fresh, no make-ahead optionMixing ricotta with whipped egg whites keeps these pancakes light instead of dense. I use lemon zest to cut through the richness, and the result is a pancake worthy of a brunch table. (Store-bought ricotta works perfectly, but if you have the time, you can make my homemade ricotta recipe.)Be gentle when folding the whipped egg whites into the batter. This preserves the pillowy texture and lets the pancakes puff up beautifully while cooking.I stack the freshly cooked pancakes on a plate, drizzle them with my homemade blueberry sauce, and add a handful of fresh blueberries right before serving.
Serves: 8 waffles | Dietary: Vegetarian, Nut-Free | Make Ahead: Best fresh, freeze well for laterThis is what I make when I want waffles on the brunch menu but do not want to make waffle batter from scratch. Brioche is already buttery and sweet. A quick soak in an egg-and-cream mixture, then a few minutes in a waffle iron, gives you crispy waffles with almost no work.Pro Tip: Day-old brioche is what you want here. Slice it thick (about 1 to 1¼ inches), so it resembles waffles made from scratch. Serve them on a platter with fresh fruit on the side for some color on the table.
Serves: 8 pancakes | Dietary: Vegetarian, Gluten-Free | Make Ahead: Best fresh, no make-ahead optionThese pancakes are the easiest way to add a gluten-free option to your brunch menu. They are tender and substantial, with a subtle nutty flavor.The most important step is to use a very hot skillet and avoid overcrowding. This way, they can puff up as soon as they hit the pan. I serve them in tall stacks with plenty of maple syrup and butter on the side.
Serves: 6 | Dietary: Vegetarian | Make Ahead: Make the dough a day ahead, assemble and bake freshIf you like summer pies but do not want to deal with setting the crust in a fluted tart pan, this peach-blueberry galette is for you. It is the same idea as a pie with much less work.What makes this galette stand out is the small ripe plum I add for a tangy flavor. Plus, I brush the sides with egg wash and sprinkle with sliced almonds for extra crunch. It comes out of the oven looking rustic and golden, with fruit juices bubbling around the edges. Serve it at a summer brunch with my vanilla honey ice cream on top.
Serves: 3 | Dietary: Vegetarian, Gluten-Free, Dairy-Free | Make Ahead: Best fresh, no make-ahead optionThis is the gluten-free waffle I serve when I want to make sure everyone at the table can eat the same dish. The recipe makes 3 waffles, but you can multiply it if you are serving a bigger crowd.Pro Tip: I use a ⅓-cup measuring cup for 4-inch waffles and get 3, but you can also use a ¼-cup for smaller 3-inch waffles. While maple syrup and fresh fruit work well, I serve them with my homemade blueberry puree for a sweet finish to a weekend brunch.
Serves: 8 | Dietary: Vegetarian, Nut-Free | Make Ahead: Assemble the day before and bake in the morningBread pudding with goat cheese is an unexpected combination, but the tang cuts through the sweetness, balancing every bite. The berries soften and bleed into the custard as it bakes, which is exactly the look you want on a brunch spread.I use a soft day-old bread like brioche or challah. I add a few extra egg yolks to the batter for the creamiest custard. A dollop of crème fraîche rounds it out when serving.
If what you need is something quick and easy to put together, then these no-cook ideas are for you. They require minimal hands-on time, feed a crowd, and free up your oven for the dishes that actually need it.
Most of these can sit in the fridge overnight or come together in the time it takes to brew coffee. Think platters, parfaits, and small bites that look beautiful without asking much of you in the morning.
Chia Seed Pudding with Yogurt
4.89 from 34 votes
Time: 4 hourshours5 minutesminutes
Serves: 8 | Dietary: Vegetarian, Gluten-Free, Egg-Free | Make Ahead: Best made the night beforeThis is the go-to make-ahead brunch dish that I get the most compliments on. It comes together in one bowl in 5 minutes the night before with only 4 ingredients. Whisk together yogurt, chia seeds, almond milk, and your favorite sweetener (I reach for maple syrup or honey) in a bowl. In the morning, you will have a thick, spoonable pudding that holds its shape under whatever you pile on top. Serve in small individual cups or set out a topping bar with fresh berries, granola, nuts, and more honey or maple syrup. This way, your guests can build their own.
Serves: 2 | Dietary: Dairy-Free, Nut-Free | Make Ahead: Best fresh, no make-ahead optionThis is the dish I make when I want toast to feel like an actual brunch dish, not a side note. While it is listed as 2 servings, you can multiply it as many times as you want. The pink salmon, green avocado, and bright pickled onions make a striking plate on a brunch table.I plate them individually for sit-down brunches, but for a bigger group, I set out the components: toasted sourdough, mashed ripe avocado, smoked salmon, and pickled onions so that my guests can build their own. Squeeze plenty of lime (or lemon) juice over the mashed avocados to avoid browning.
Serves: 1 | Dietary: Vegetarian, Gluten-Free | Make Ahead: Prep components a day ahead, assemble fresh.Yogurt parfaits work for all my brunch menus because they layer cleanly in clear glasses and let your fruit and granola do the visual work. I use homemade vanilla yogurt for a bit of sweetness, but you can use store-bought as well. Pro Tip: The recipe is for 1, but the formula scales to as many guests as you need. Assemble them an hour before guests arrive so the granola stays crunchy. Drizzle with honey right before serving.
Serves: 4 | Dietary: Vegetarian, Gluten-Free, Nut-Free | Make Ahead: Assemble a few hours ahead, finish before servingThis is the brunch dish I make when colorful heirloom tomatoes are at their peak. The recipe uses the classic Italian Caprese but swaps mozzarella with burrata. That simple change makes a brunch spread feel intentional rather than just assembled.Make it a few hours before serving, and do not skip the flaky salt and a generous drizzle of extra virgin olive oil. Serve with grilled bread on the side, if you like.
Serves: 6 | Dietary: Vegan, Gluten-Free, Dairy-Free, Nut-Free | Make Ahead: Prep fruit ahead, dress before servingA good fruit salad is not just chopped fruit in a bowl. What sets this apart is a quick, no-sugar-added orange and lime juice mint dressing that wakes everything up and keeps the fruit from browning on the table.Cut your pineapple and grapes the night before. Add the berries, bananas, and the dressing right before serving so they hold their shape.
Serves: 6 | Dietary: Vegetarian, Gluten-Free | Make Ahead: Stuff a few hours ahead, finish before servingMost stuffed date recipes lean on nut butters, but I find stuffing dates with mascarpone feels more elevated, like how they are served on a restaurant brunch menu.The good news is that these are as easy to make as it gets. Split open the dates, fill with a teaspoon of mascarpone, dip in pistachios, sprinkle on some pomegranate arils, and drizzle with honey at the end. Serve them on a small platter so guests can grab as they go.
The dishes in this section are what I set out before the main spread is ready, ideally served with drinks as soon as my guests arrive. They give people something to nibble on while I finish the warm, savory dishes.
To me, a good brunch appetizer is small enough to eat without utensils, sturdy enough to sit on the counter for an hour, and interesting enough that no one notices you are still pulling a quiche out of the oven.
Whipped Feta
No ratings yet
Time: 5 minutesminutes
Serves: 4 | Dietary: Vegetarian, Gluten-Free, Egg-Free, Nut-Free | Make Ahead: Whip a day ahead, garnish before servingThis is the dip I make when I want my Mediterranean roots on the brunch spread. Good feta, Greek yogurt, lemon juice, and olive oil are whipped in a food processor until silky and creamy.Spoon it into a shallow bowl, make a deep well on the top with the back of a spoon, and finish with olive oil, fresh herbs, and cracked pepper. Serve with warm pita, crackers, or seasonal cut vegetables.
Serves: 4 | Dietary: Vegetarian, Gluten-Free, Nut-Free | Make Ahead: Boil eggs a day ahead, fill before servingMost deviled eggs lean on mayo for the filling. I swap mayo for a ripe avocado filling made with capers, Dijon mustard, jalapeño, and garlic. It is a satisfying finger food that looks appetizing on a brunch board.I squeeze a few drops of lime (or lemon) juice over each deviled egg to slow down the browning process.
Serves: 6 | Dietary: Vegetarian, Gluten-Free, Egg-Free, Nut-Free | Make Ahead: Assemble a few hours ahead, bake before servingWarm, bubbly goat cheese straight out of the oven is the kind of brunch dish that brings everyone to the table. I use a combination of goat cheese, Parmesan, and cream cheese to make it creamy and umami-rich.Serve with crusty bread, crackers, or cut vegetables for scooping. The dish itself does the visual work, but you can finish with fresh herbs, a drizzle of honey, or extra Parmesan.
Serves: 6 | Dietary: Vegetarian, Gluten-Free, Egg-Free, Nut-Free | Make Ahead: Best fresh, no make-ahead optionThinly sliced Yukon gold potatoes are stacked in muffin tins, baked with a small amount of heavy cream, and sprinkled with Parmesan cheese. The edges curl and crisp while the kitchen fills with the smell of butter and Parmesan.Serve them warm out of the oven with flaky salt. They earn a spot at showers and casual weekend brunches alike.
A brunch menu without a few drink options feels incomplete. Whether you want to serve something celebratory, something refreshing, or just something pretty in a glass, the drinks make the meal feel like an occasion.
All of these can be batched, mixed, or prepped ahead, so you can enjoy brunch with a glass in one hand.
Blood Orange Mimosa
5 from 4 votes
Time: 5 minutesminutes
Serves: 1 | Dietary: Vegan, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free | Make Ahead: Squeeze juice the night before, mix before servingA regular mimosa is fine, but a blood orange mimosa is the upgrade that makes a brunch menu feel intentional. I serve them in chilled champagne flutes and garnish the rims with strawberries.You can assemble them yourself or set up a mimosa bar so your guests can pour their own.
Serves: 2 | Dietary: Vegan, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free | Make Ahead: Best fresh, no make-ahead optionA margarita might not sound like a brunch drink. But when you muddle fresh strawberries with basil leaves, mix them with silver tequila and orange liqueur, and serve them in chilled tall margarita glasses, that is a brunch cocktail worth making.Garnish them with chunks of strawberries and a few leaves of fresh basil so your guests know where the flavors are coming from.
Serves: 2 | Dietary: Vegan, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free | Make Ahead: Prepare it a day before, garnish before servingIf you love the cult-favorite Mediterranean food chain CAVA, you probably already know their mint-lime drink. This is my copycat recipe, using lime and lemon juice, freshly grated cucumber, plenty of fresh mint, and my honey simple syrup as a sweetener. While it is a non-alcoholic beverage perfect for all ages, you can easily add a splash of gin, tequila, or vodka to make it a brunch cocktail.
Serves: 4 | Dietary: Vegan, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free | Make Ahead: Best fresh, no make-ahead optionIf your brunch menu needs a mocktail that feels like a vacation in a glass, this virgin piña colada is for you. Chunks of frozen pineapple, unsweetened coconut milk, and pineapple juice are blended until the mixture thickens.Serve in tall glasses, garnishing each with a pineapple wedge and a few maraschino cherries. A hit at showers and any brunch with kids at the table.
Serves: 6 | Dietary: Vegetarian, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free | Make-Ahead: Mix a day ahead, serve over iceA cold lemonade or limeade is a classic brunch drink, but I want mine to have more depth, so I make this strawberry basil-flavored version. Fresh strawberries are muddled with basil and lime juice, then sweetened with honey syrup for a refreshing summer drink.You can top with cold or sparkling water, depending on your guests' preferences. I serve it in a pitcher with a handful of fresh strawberry slices and ice on the side, so my guests can pour for themselves.
The hard part of hosting brunch is not the recipes. It is the planning. Here are the three things I think about a day or two before anyone comes over, in the order I actually think about them.
How Much Food To Make per Person
For 6 guests, I plan 2 savory dishes, 2 to 3 easy-to-assemble recipes (such as platters or parfaits), and 2 sweet items (such as muffins or quickbreads).
But here is one thing I learned over the years: It is best to think of your menu as two kinds of dishes, each doing a different job. I call them anchors and easy layers:
Anchors are the savory, filling, main-event dishes like frittatas, quiches, and bread puddings. These are what people eat when they are actually hungry. Most of the time, I plan for one big anchor and one regular-size anchor per 6 guests.
Easy layers are platters, parfaits, muffins, and small bites. These disappear slowly over two hours of coffee, mimosas, and conversation, so you need more than you think. 2 to 3 per 6 guests. Then, 1 to 2 sweet items to round it out, and also look good on the table. These get eaten less aggressively, so I do not usually double them up.
Serving a bigger crowd? For 10 guests, I like to add one more anchor. For 12, I add another anchor, one or two more easy layers, and one more sweet.
Make-Ahead Planning
The mistake most hosts make is thinking everything has to happen the morning of. From personal experience, it is a recipe for disaster.
Almost everything on a brunch menu can be prepped at least partially the day before. The way to handle it is to sort every dish on your menu into one of three buckets.
The day-before bucket: Anything cold, anything that needs to rest, and anything no-cook. Yogurt parfaits, chia puddings, overnight French toast casseroles, fruit salad, and platters that can be assembled and refrigerated. Take it one step further and portion them so you can pull them out right before serving.
Pro Tip: Set the table the day before. I know it does not take long, but trust me, when you have food to prepare and portion, the last thing you want to worry about is the table.
The assemble-now-bake-later bucket: Casseroles, quiches, bread puddings. Assemble these the night before, cover, refrigerate, and bake in the morning.
The morning-of bucket: Anything that needs to be served warm and cannot be reheated without suffering. Pancakes, waffles, galettes. Save these for the morning, and build in more time than you think. Active cooking always takes longer than it looks on paper.
Pro Tip: This is where most people overcommit. If you are making pancakes for 10 people, you are not a host; you are a cook. That does not mean skip pancakes. It means build the time for them into your morning.
Store-Bought Is Totally Fine
Years ago, I heard Ina Garten say that the best hosts do not make everything from scratch, and it completely changed how I think about and plan for brunch. So now I happily buy parts of my menu from a local bakery.
The components that are worth buying: Granola for the yogurt parfait. Bread for the platter. Croissants next to the jam.
The bigger picture to remember: Hosting is not about proving how much you can do. It is about being awake, present, and happy to see the people walking through your door.
A menu with 1 or 2 store-bought shortcuts is still your menu. Your warmth is what your guests will remember.
Brunch Menu Ideas for Every Occasion
Now that you have seen the framework, here are three menus that put it into practice. Whether you are hosting a family Easter brunch, celebrating Mother’s Day, or pulling together a fully make-ahead menu, I built each one around a different occasion. Pick the menu that fits your morning, or mix and match.
Easter Brunch Menu Ideas
Easter brunch in our house leans Mediterranean, with bread, eggs, and something lemony to finish. It is the meal where everyone shows up hungry in the morning and sits down without rushing, before the bigger Easter dinner later in the day.
The menu below is built for a family table at the start of spring. Most of it can be prepped a day or two ahead, so the morning is for warming things up and pouring the lemonade.
Bread Course:Olive Bread – A salty, crusty loaf packed with Kalamata olives. Assemble the dough right before going to bed and bake it in the morning.
Savory Pastry:Spinach Feta Börek – Layers of phyllo with a savory spinach and feta filling. Prepare the recipe as written until the baking part. Then bake it first thing in the morning so the phyllo is perfectly crisp when your guests arrive.
Egg Main:Spinach Feta Frittata – Eggs are central to Easter, and a frittata is the easiest way to feed a crowd. It starts on the stove, finishes in the oven, and holds at room temperature while everyone serves themselves.
Dip Course:Whipped Feta Dip – Set out with the olive bread, sliced cucumbers, briny olives, and cherry tomatoes. Whip the dip a day ahead and refrigerate. Bring to room temperature and finish with olive oil and herbs before serving.
Sweet Course:Almond Flour Lemon Cake – Bright, lemon-forward, and naturally gluten-free, great for gluten-free guests. Bake it the day before. The flavor is actually better the next day.
Drink Pairing:Rosemary Lemonade – A lightly sweet lemonade that works for the whole family. Make the full pitcher the day before so the rosemary has time to infuse. Serve over ice with extra mint and lemon slices.
Mother’s Day Brunch Menu Ideas
While all of the recipes I shared would work for Mother’s Day, these are the ones that I would serve to the moms in my life. The menu below is elegant but follows my brunch formula: one savory main, two sweet options, a fresh salad, and a drink that feels like a celebration.
Savory Main:Goat Cheese Quiche – Bake it first thing in the morning, bring to room temperature, and slice it right before serving. This way your guests can serve themselves.
Sweet Bake: Baked Crunchy Blackberry Oatmeal – This is somewhere between a dessert and a breakfast. I bake it a day ahead and warm it up in the morning. However, it can be served at room temperature or cold.
Bread Basket:Spelt Scones with Blueberries and Lemon – Make the dough, shape the scones, and refrigerate them overnight. Bake in the morning while the coffee is brewing.
Handheld: Almond Flour Banana Muffins – I always include a gluten-free option for guests with dietary needs. These banana muffins can be made a day ahead and served at room temperature.
Fresh Side: Baked Goat Cheese Salad – Warm rounds of goat cheese over greens with a simple vinaigrette. The goat cheese balls can be made the day before and kept in the freezer. Bake right before serving.
Drink Pairing:Blood Orange Mimosa – You can assemble this cocktail right before serving, or set up a mimosa bar so your guests can pour their own.
Make-Ahead Brunch Menu Ideas
This is the menu I pull together when I have houseguests, an early morning ahead, or a brunch I want to enjoy alongside everyone instead of running back and forth from the kitchen. Every recipe below can be made partially or fully the day before, so the morning of is mostly assembly and warming up.
Make-Ahead Savory:Cottage Cheese Egg Bake – Bake it the day before, refrigerate once cooled, and warm it up in a low-heat (300 °F) oven for 10 minutes in the morning.
No-Cook Centerpiece:Smoked Salmon Platter – Prepare all components: boil the eggs, slice the vegetables, and refrigerate them. Assemble right before your guests arrive so the salmon stays fresh.
Overnight Sweet Bake:Brioche French Toast Casserole – The custard soaks the bread overnight, so all you do in the morning is slide it into the oven.
For The Bread Basket:Almond Flour Blueberry Muffins – Bake them the day before, let them cool, and refrigerate. Warm in the oven for 5 minutes before serving.
Fresh Plate:Breakfast Fruit Salad – Chop all the fruit except berries and bananas, prep the dressing, and store them separately in the refrigerator. Assemble first thing in the morning.
Drink Pairing:Strawberry Basil Limeade – Make the full pitcher the day before so the basil has time to steep, and the flavors meld. Serve over ice with extra basil leaves and sliced strawberries as garnish.
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