This is a great hot weather menu, since the only heat needed on the day it’s served is proximity of the bagels to a toaster. It also is admirable as a hangover brunch.
 | A DOZEN ASSORTED BAGELS, BOUGHT FRESHLY BAKED THE MORNING OF THE BRUNCH |
 | 1 POUND PLAIN CREAM CHEESE, SOFTENED AND TRANSFERRED TO A BOWL |
 | 1 POUND SMOKED OR CURED SALMON |
 | 1 POUND SMOKED WHITEFISH OR SABLE, EACH GARNISHED WITH FRESH DILL AND LEMONS CUT INTO SMALL WEDGES |
 | SMOKED TROUT SALAD |
 | 4 OUNCES SALMON ROE, NESTLED INTO A BOWL OF CRUSHED ICE |
 | 1 ENGLISH CUCUMBER,1 BUNCH RADISHES, 1 SMALL RED ONION, ALL THINLY SLICED, AND 2 BEEFSTEAK TOMATOES (only if they’re in season) |
 | SUMMER FRUIT SALAD WITH POPPY SEED DRESSING |
 | ELLEN’S POPPYSEED BUNDT CAKE |
 | 24TH STREET SPRITZ |
This menu is based in part on a menu from San Francisco’s Wise Sons Jewish Delicatessen printed in Bon Appetit Magazine on May 6, 2014.