2015 Mother's Day Brunch Menu
The Chef's Table
- Mediterranean Chicken with Black Olive Couscous
- Caribbean Roast C of O Pork Loin with Tropical Mango Relish
- Broiled Atlantic Salmon with Spinach, Cilantro Ginger, and Lime Butter
- Sour Cream and Green Onion Mashed Potatoes
- Yukon Gold Potatoes with Roasted Garlic and Herbs
- Garden Green Beans with Toasted Pecans and Maple Vinaigrette
- Spring Vegetable Medley
Carving Station
- Carved Campus- Smoked Ham
- Smoked Prime Rib of Beef
The Marketplace
- Classic Caesar Salad
- Field Green Lettuce with Assorted Toppings
- Seasonal Assortment of Fruits and Berries
- Crudités and Marinated Vegetables
- Broccoli and Cauliflower Salad
- Greek Style Pasta
- Marinated Vegetable Salad
- House-Smoked Brown Sugar Salmon
- Chilled Shrimp and Louisiana Oysters on the Half-Shell
The Farmhouse
- Fresh Omelets Made-to-Order
- College-Made Bacon and Sausage
- Fresh Buttermilk Biscuits and Sausage Gravy
- Scrambled Eggs
- Potatoes O'Brien
- Belgian Waffles and Warm Maple Syrup
- Assorted Muffins
The Bakery
- Strawberry Pinwheel Cake
- California Fruit Tart
- Raspberry Cheesecake
- Assorted Truffle and Bon-bon Display
- Cream Puff Swans
- Assorted Mousse Parfaits
- Gooey Butter Cake
- Coffee Cakes and Breads
- Maple-Glazed Cinnamon Rolls
