Kona Grill, a classic American grill in Boca Park in Summerlin, shares select recipes from its Mother’s Day Brunch menu. While the restaurant always features an array of delicious menu items, including hearty steaks and fresh seafood complemented by the best choice of award-winning sushi and margaritas, these two recipes will surely be Mom’s new favorites.
Spicy Lobster Avocado Toast
Ingredients:
- 3 - ¾” Po’boy slices
- 1 oz. butter
- 9 - ⅛” slices of avocado
- 3 quail eggs, sunny side up
- ½ tsp. Maldon salt
- 10-15 microgreens for garnish
- 1.5 oz. hollandaise
- Pinch of cayenne pepper
- 5 oz. lobster claw meat, chopped
- 1 oz. spicy motoyaki mayonnaise
Directions:
- Chop lobster claw meat and mix with spicy motoyaki mayonnaise; set aside
- Butter the po'boy slices and toast until they are golden brown
- Evenly top each piece of toast with the spicy lobster mix and bake for a few minutes
- For each toast, top with 3 avocado slices and 1 quail egg cooked sunny side up
- Top with salt and microgreens
- Serve the hollandaise on the side in a ramekin
- Sprinkle a small pinch of cayenne pepper over top of each toast and hollandaise sauce
Patio Bubbles
Ingredients:
- 2 oz. Mango New Amsterdam Vodka
- 2 oz. fresh mango; diced into ¼” pieces
- 3 raspberries for garnish
- 2 oz. lemon sour (lemon juice and simple syrup)
- 3 oz. Prosecco
Directions:
- Pour all ingredients into a cocktail shaker
- Fill the shaker halfway with ice, cover, and shake vigorously for 20 seconds
- Pour into a wine glass
- Top with raspberries and Prosecco