2012 Easter Brunch Menu
Breakfast and Pastries
- House-made Carrot, Blueberry & Lemon Poppy Seed Muffins
- Assorted Fruit & Cream Cheese Strudels & French Style Pastries
- Scrambled Eggs
- Biscuits and Gravy
- Hickory Smoked Bacon
- House-made Sausage
Salad & Appetizers
- Assorted Fresh Baked Breads
- Medley of Fresh Fruit
- Imported and Domestic Cheese Display
- Alaskan Crab Legs, Louisiana Oysters, Gulf Shrimp
- Shrimp Salad, Cilantro, Sesame Ginger Dressing
- Cajun Spiced Roasted Chicken Pasta Salad
- Shaved Fennel and Radish Salad
- Chef's Garden Salad Bar
Entrees
- Smoked Rotisserie Chicken, Roasted Jalapeno Grits
- Glazed Atlantic Salmon, Wilted Spinach with Peas and Basil
- Pork Scaloppini, Goat Cheese Cream, Herb Dumplings
- Sauteed Beef Tenderloin, Local Shiitake Mushroom Garlic Cream, Linguine
- Crushed Yukon Gold Potatoes, Extra Virgin Olive Oil and Herbs
- Cumin Roasted Butternut Squash
- Green Beans, Pickled Shallots and Thyme
Cooking Station
- Omelets to Order
- Malted Belgian Waffles, Maple Syrup
- Sorghum Bourbon Glazed Ham
- Roasted Leg of Lamb, Fresh Mint and Caper Sauce
Desserts
- Roasted Lemon Tarts
- Assorted Macaroons
- Vanilla Bean Custard Filled Choux Buns
- Chocolate Caramel Shortbread
- Butter Pies
- Double Chocolate Gooey Butter Cake
- Spiced Orange Pannacotta
