Have a brunch for your at-home bridal shower, Four-Seasons style. Polish your silver and get out that china you've used only once. Prepare this simple yet delicious brunch menu worthy of the most posh palate.

This Italian-influenced brunch menu is not hard to prepare, yet includes some wonderful tastes from the Umbrian and Tuscan regions of Italy. Bowl over the guests at your silver-and-crystal Five-Star Shower with this brunch menu.

Prosciutto and Melon Salad

Makes 24 pieces

Ingredients
2 lbs. canteloupe or honeydew melon, ripe
12 thin slices Italian prosciutto
Lemon wedges

Directions

Cut melon into quarters in order to remove the rind. Slice quarters into 6 wedges so you end up with 24 pieces. Slice each piece of prosciutto in half lengthwise, then wrap each piece of melon with the ham. Serve immediately, or refrigerate until ready to serve.

Potato and Leek Fritatta

This is an Italian version of quiche without the crust. Serves 8. Preheat oven to 350 degrees.

Ingredients
10 eggs
1 cup heavy cream
1/2 tsp. salt
1/4 tsp. ground pepper
2 cups potato cut into 1/2" cubes
2 cups thinly sliced leeks
2 tbsp. minced parsley
1/2 cup butter (8 tbsp.)
2 tbsp. extra virgin olive oil
1/2 cup fresh Parmesan cheese, grated

Directions

Cook potatoes and leeks in the 4 tbsp. of the butter and olive oil heated in a skillet. Cook until potatoes are soft and browned. Once off the heat, put potatoes and leeks into a separate bowl and toss with cheese and parsley. Set aside.

Mix the cream, eggs, salt and pepper, then add to the potato and leek mixture. Pour entire fritatta into a buttered 9"x 13" casserole dish or cake pan. Bake for 20 minutes or until toothpick comes out clean and top is golden brown.

Creamed Portobello Mushrooms on Toast

Serves 8

Ingredients
3 lbs. Portobello mushrooms, stems removed, thinly sliced
1/2 pound butter
1/2 cup Madeira wine
1 1/2 cups heavy cream
Salt and pepper
1 loaf French baguette or rustic Italian country bread
4 tbsp. butter

Directions

Slice baguette or crusty Italian bread into eight slices. Butter each slice (you may also use olive oil), and place in a 350 degree preheated oven for 15 minutes or until toasted. Remove toast from oven and set aside.

While bread is in the oven, melt butter in a skillet until it bubbles. Add portobellos, cooking allowing to simmer over low heat for a few minutes, then adding wine and cream. Cook until mushrooms are cooked through, stirring occasionally.

Placing a piece of toast on a plate, spoon creamy mushroom mixture over the toast. Garnish with fresh Italian parsley or basil if desired.