2015 Easter Brunch Menu
Sunday, April 5 from 10:00 am to 2:00 pm Fruit & Breakfast Breads
- Medley of Fresh Seasonal Druits
- Fruit Yogurt & Granola
- Toasted Bagels with Cream Cheese
- Local Apple Butter
- Jams, Jellies & Whipped Butter
- Blueberry, Cranberry, & Banana Muffins
- Cream Cheese, Blueberry & Cherry Danish
Salads & Cold Appetizers
- Hot Smoked Salmon, Cold Smoked Salmon & Beet Cured Salmon
with Fennel Salad - Shrimp Cocktail with Celery Salad
- Peel & Eat Shrimp
- Shucked Oysters
- Marinated Tomato & Mozzerlla Salad with Balsamic Vinegar
- Pea & Proscuitto Salad with Green Goddess Dressing
- Rotisserie Chicken, Grape & Walnut Salad
Soup
- Tomato Basil with Balsamic
Entrees
- Scrambled Eggs
- Smoke House Bacon
- House Made Pork Sausage
- Roasted Lamb with Buttered Fingerling Potatoes & Mint Vinegar
- Roasted Pork Loin Stuffed with Pistachio & Sage Pesto, Roasting Juices
- Seafood Pie, Sauted Shrimp & Salmon with Dill Cream Sauce, Boursin Mashed Yukon Gold Potatoes
- Smoked Tomato & Gouda au Gratin
- Rainbow Chard, Peas & Broccoli
- Rosemary Glazed Parsnips & Carrots
Cooking Station
- Omelets Prepared to Order
- Malted Belgian Waffles with pure Maple Syrup
- Strawberries & Whipped Cream
- Stuffed French Toast
Carving Station
- Herb Rubbed Roasted Prime Rib
- Glazed Bone in Ham
Desserts
- Carrot Cake, Strawberries & Cream clairs
- Raspberry Petits Fours, Double Chocolate Layer Cake
- Lemon Cream Tarlets, Minted Chocolate Truffles
- Cherry Cheese Coffee Cakes, Hummingbird Cupcakes
- Raspberry Coconut Cake, Mini Peach Pies
- Lemon Blueberry Cheesecake, Assorted French Macaroons
- Hot Cross Buns
Reservations recommended Call 1-800-225-6343
Appropriate resort attire required in all outlets, collared shirts recommended for men over the age of 12.
