Blue Canyon Oktoberfest Brunch

Blue Canyon offers a Sunday brunch once a month, usually with some kind of theme. The brunch is phenomenal. You can collect whatever you want from the stations set up in the Lodge room (back of the restaurant) or you can order certain items from the kitchen at no additional charge.

Top left: prime rib carving station, center: salad table, right: various tables with entrees and sides
Bottom left: prime rib, center: shrimp cocktail and salads, right: my choices. Photos by me and Beth Gold

As we entered the buffet room, they had a prime rib carving station with horseradish sauce and smoked red onion marmalade, which was what I was really looking forward to. The next station was the shrimp cocktail and “seasonal salads” table. The salads included a Waldorf salad, mixed greens salad and fresh fruit. The rest of the buffet was grouped over several tables throughout the room. Two tables contained the German foods, including pork schnitzel with a lemon caper-butter sauce, roasted chicken with a cider glaze, herb crusted salmon with a Hefeweizen “beer blanc,” sweet and sour red cabbage, pan fried German potatoes with bacon, green onion and mustard vinaigrette, garlic butter spätzle with caramelized onions and mushroom gravy, and soft pretzel nibs with hot beer cheese dip, onions and gruyere.

Top (left to right): pork schnitzel, roast chicken, salmon
Bottom: red cabbage, German potatoes, spätle (not pictured: pretzels and beer cheese)

Another station featured the normal buffet choices including Applewood bacon, hashbrowns, and maple sausage links. Two other tables featured assorted breakfast pastries and bite-sized desserts.

The made-to-order items, which were included in the price, included a build-your-own omelet (choices included ham, bacon, sausage, pickled jalapenos, spinach, mushrooms, onions, peppers, tomatoes, white Cheddar or American cheese), Blue Canyon Eggs Benedict with a peppercorn chive hollandaise (my friend asked for the hollandaise on the side), Cheddar Cheese scrambled eggs, pancakes (traditional, blueberry or chocolate), a Bavarian cream waffle with an apple caramel sauce (my personal favorite – it was perfection!), Riesling poached clams with sweet corn, shallots and herbs, avocado toast featurng chopped egg, pickled red onion, sriracha, guacamole, and radish on 9 Grain Bread. and Dortmunder braised chicken & apple bratwurst.

The cost of the brunch is $39.99. They offer a discount if you pay in cash instead of credit card. The brunch price includes coffee, tea, iced tea and Pepsi products. For $15 more you can enjoy unlimited draft beers or mimosas with the purchase of the brunch. A single mimosa was $6 for a small and $10 for a large and a Bloody Mary was $7/10. Various juices, cappuccino, espresso and warm cider are also extra. Since I had to drive, I stuck with juice and coffee. At the end of the meal we were also given a coupon for a treat from a ice cream and novelties truck in the parking lot, but there is no way I could have possibly eaten another bite.

My plates: round one with the prime rib, a little bit of all the German items, a piece of bacon and sausage and some salad and round two with the schnitzel, a bite of salmon, some Waldorf salad, and some desserts. The schnitzel was the only thing on the buffet I didn’t love. I’ve had schnitzel in Austria. Blue Canyon can’t compare. It definitely wasn’t hand-pounded

The next brunch is the Santa Brunch in December. I wish I could have attended the November brunch, which featured British staples such as Yorkshire pudding, Salmon Wellington, and Welsh Rarebit as well as roasted turkey, oysters on the half shell, and a gingerbread waffle. My friends went and loved it.

Contact info:

Blue Canyon Kitchen & Tavern
8960 Wilcox Drive
Twinsburg, Ohio 44087
(330) 486-2583


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