So, I had the pleasure to enjoy Brunch at Remy aboard the Dream week and I thought I'd share the menu and photos in case anyone is interested in what's currently on the menu.
Please keep in mind that these are not "fancy-pants" images. I don't do any staging, styling or waiting for the light to hit the champagne flute at the right angle. I basically take photos of these dishes for my husband to entice him onto a cruise, so consider these images "raw," if you will.
I don't have photos of the first course which is a type of Iberico ham. It is not presented at the table. It is presented before you are shown to your table.
But, here is the menu.
EDIT: This post has been updated with better photos taken by @Tiggerish.
Here is the asparagus and caviar. This seems to be a mainstay of the menu, since I have had it a few times now. It never disappoints and I look at it as an alternative to a salad. Thanks to Tiggerish, who sent me a photo of the same dish after they added "eggy" sauce (Hollandiase?) before eating.
Pre-eggy sauce
Post eggy sauce
This bread was new. As I mentioned in another thread, they previously served this amazing loaf of brioche flecked with bits of truffle throughout and served warm. It was incredible. This year was a sourdough bread doled out slice by slice. It was a delicious bread, no doubt. But I found it to be a step down in comparison to the truffle brioche.
This was a new item called Pain de St. Jacques served with Jus de Conquillaces. This was like a steamed custard-like bread made of scallops and then browned in a pan. I know it sounds gross, but it's not. It's absolutely divine. The onions surrounding it provide a crunchy foil to the pain's soft creaminess. I am missing the jus de conquillaces here. However, Tiggerish sent me photos of the same dish with the jus de conquillaces
Pre jus de conquillaces
Post jus de conquillaces
OK, the photos start getting sketchy here, as I am three glasses deep into champagne, so kindly bear with me. 
This was wagyu beef that was dusted in coffee. The dusting around it are various types of pepper. The foam is a potato puree and the white crisps are made of potato foam, as well. It wasn't my favorite and I'd say it's just matter of my taste. I am not the biggest meat eater, so I think this was wasted on me. It wasn't bad at all, it just didn't light me up.
This next plate definitely lit me up. Amazing. On the menu, it is called "poulet rouge." But it is a chicken breast pounded flat and rolled up with a mushroom mixture. It is coated in panko and fried. The chicken is served in a mushroom broth, various types of mushrooms and I think it was topped with pea shoots (?). Total umami bomb. You have to really be down mushrooms to appreciate this dish and I understand mushrooms are a polarizing food. But they will accommodate you if this or any other dish is a no-go for you!
The dessert was rum baba. The bread is a brioche and filling is diplomat cream. They served it with a tiny pitcher of rum for pouring over the brioche. It was delicious, but I miss the Paris-Brest they served a few years ago. Hope springs eternal.
Not pictured are my glasses of Champagne and the canales they bring out with your check. I am fortunate that none of my dining companions like them and I get to eat them with abandon.
I think the Champagne Brunch is a relaxing and enjoyable way to spend the late morning of your sea day and nap it all off afterwards. It's on the top on my must do list on every cruise. 
Addendum-I have a photo of the canales, again from Tiggerish.
I ate all of the ones that are missing and I would have eaten more if I was better acquainted with my dining companions. I was on my best behavior.
Please keep in mind that these are not "fancy-pants" images. I don't do any staging, styling or waiting for the light to hit the champagne flute at the right angle. I basically take photos of these dishes for my husband to entice him onto a cruise, so consider these images "raw," if you will.
I don't have photos of the first course which is a type of Iberico ham. It is not presented at the table. It is presented before you are shown to your table.
But, here is the menu.
EDIT: This post has been updated with better photos taken by @Tiggerish.
Here is the asparagus and caviar. This seems to be a mainstay of the menu, since I have had it a few times now. It never disappoints and I look at it as an alternative to a salad. Thanks to Tiggerish, who sent me a photo of the same dish after they added "eggy" sauce (Hollandiase?) before eating.
Pre-eggy sauce
Post eggy sauce
This bread was new. As I mentioned in another thread, they previously served this amazing loaf of brioche flecked with bits of truffle throughout and served warm. It was incredible. This year was a sourdough bread doled out slice by slice. It was a delicious bread, no doubt. But I found it to be a step down in comparison to the truffle brioche.
This was a new item called Pain de St. Jacques served with Jus de Conquillaces. This was like a steamed custard-like bread made of scallops and then browned in a pan. I know it sounds gross, but it's not. It's absolutely divine. The onions surrounding it provide a crunchy foil to the pain's soft creaminess. I am missing the jus de conquillaces here. However, Tiggerish sent me photos of the same dish with the jus de conquillaces
Pre jus de conquillaces
Post jus de conquillaces
OK, the photos start getting sketchy here, as I am three glasses deep into champagne, so kindly bear with me. This was wagyu beef that was dusted in coffee. The dusting around it are various types of pepper. The foam is a potato puree and the white crisps are made of potato foam, as well. It wasn't my favorite and I'd say it's just matter of my taste. I am not the biggest meat eater, so I think this was wasted on me. It wasn't bad at all, it just didn't light me up.This next plate definitely lit me up. Amazing. On the menu, it is called "poulet rouge." But it is a chicken breast pounded flat and rolled up with a mushroom mixture. It is coated in panko and fried. The chicken is served in a mushroom broth, various types of mushrooms and I think it was topped with pea shoots (?). Total umami bomb. You have to really be down mushrooms to appreciate this dish and I understand mushrooms are a polarizing food. But they will accommodate you if this or any other dish is a no-go for you!
The dessert was rum baba. The bread is a brioche and filling is diplomat cream. They served it with a tiny pitcher of rum for pouring over the brioche. It was delicious, but I miss the Paris-Brest they served a few years ago. Hope springs eternal.
Not pictured are my glasses of Champagne and the canales they bring out with your check. I am fortunate that none of my dining companions like them and I get to eat them with abandon.
I think the Champagne Brunch is a relaxing and enjoyable way to spend the late morning of your sea day and nap it all off afterwards. It's on the top on my must do list on every cruise. Addendum-I have a photo of the canales, again from Tiggerish.
I ate all of the ones that are missing and I would have eaten more if I was better acquainted with my dining companions. I was on my best behavior.
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