Sunday May 8, 2016

$38.99

Brunch Buffet 11:30-2:30

Traditional Dinner Menu 6:00-8:00

Salad & Soup

Marinated fresh fruit

Pineapple, melons, berries, and grapes tossed with mint & lime

Caprese Salad

Ciliegine Fresh Mozzarella, red and yellow tomatoes, basil and balsamic reduction

Spring Salad Station

Mesclun greens, blueberries, strawberries, granola, dried cranberries, crisp apples, toasted pecans, bleu cheese, chicken and raspberry-balsamic vinaigrette

Chicken Tortilla Soup

With black beans

Starters & Sides

Smoked Salmon Tartelettes

With lemon-chive cream cheese

Pear and Chevre Cheese Tartelettes

With lingonberry compote

Peaches and Cream Stuffed French Toast

With bourbon maple syrup

Buttermilk Biscuits & Sausage Gravy

Vegetable Frittata

Spinach, basil, and sundried tomato with goat cheese

Applewood Smoked Bacon

Red Bliss Potato Hash

With peppers and onions

Vegetable Mélange

Baby zucchini, baby snip carrots, asparagus, corn, peppers and onions

Dinner Rolls & Butter

Entrees & Carving

Blackened Mahi

With crawfish étouffée

Honey Glazed Ham

With caramelized pineapple chutney

Roasted NY Strip

With forest mushroom bordelaise

Desserts

Limoncello & Mango Bars

With blueberry compote and chantilly cream

Dark & White Chocolate Cheesecake

With port braised Bing cherries