Amount of Champagne to Use

• Each bottle of champagne contains six servings of four ounces, and on average you should expect each guest to consume two or three servings during a champagne lunch, according to Thewinenews.com. This will help you estimate how much champagne you should purchase and chill before your champagne brunch.

Settings

• Prepare two buffet tables for serving your guests. Use the first table for the appetizers, salads and the entrees. To avoid creating a backlog of guests at the one table with some waiting for main dishes and others waiting for dessert, place the dessert offerings on a second table, way from the first.

Vegetable Dishes

• Combine eggs and vegetables into several dishes. The egg will help to combine your ingredients. Champagne brunches are an opportunity to serve both open faced omelets known as frittatas and quiche. These egg dishes can include vegetables such as tomatoes, onions, peppers, asparagus and broccoli. Adding a meat such as ham to several of the frittata or quiche offerings will provide a variety of dishes using many of the same ingredients such as the eggs, cheese and pastry crust.

Fruit Dishes

• Fruit pairs well with champagne, and can be offered in several varieties. Create a classic fruit salad and to add some crunch to it top the fruit salad with walnuts or almonds. Fruit salad can also be combined with yogurt to create a blended version of a fruit salad which provides a contrast of the smooth yogurt with the texture of the pieces of fruit.

Main Dishes

• Prepare carved meats for your main dishes, along with a variety of rolls, breads and bagels for your guests to create their own sandwich combinations. Offer two to three varieties of meat such as ham, roast beef and turkey. Along with the meats, prepare several cheese trays with traditional cheeses such as American and Swiss, but include less common ones such as a hot pepper cheese and smoked Gouda. For added choices, provide several types of mustard and mayonnaise.

Dessert Choices

• During a champagne brunch, guests enjoy mingling and moving from one table to another. Make this easier, by preparing small desserts that can be carried with them. Some examples of this include small eclairs, cream puffs, and pieces of baklava. Mousse can be served in small dessert cups, as can small servings of ice cream.