Brunch Menu
Easter 2011
Entrees
- Prime Rib with Shallot Au Jus
- Rosemary & Garlic Marinated Leg of Lamb with Worcestershire Reduction
- Honey Glazed Ham
- Dijon Encrusted Salmon with Lentil Ragout, Pearl Onions
- Chicken Coq Au Vin with Balsamic Grilled Red Onions & Mushrooms
- Roasted Duck Breast with Wild Rice and Cherries
- Smoked Salmon & Accompaniments
- Smoked Trout & Peppered Mackerel
- Iced Display of Cocktail Shrimp and Crab Claws
- Roasted Vegetable Ravioli with Sun Dried Tomatoes, Spinach, & Roasted Garlic Cream
- Whole Poached Salmon and Smoked Fish Melange
- Omelets and Waffles Made To Order
Sides & Salads
- Bacon and Sausage
- Breakfast Potatoes with Peppers & Onions
- Netherland Eggs Benedict with Saffron Aioli
- Scrambled Eggs
- French Toast
- Grilled Asparagus with Balsamic and Feta
- Scalloped Potatoes
- Baby Glazed Carrots
- Imported Domestic Cheeses Platters
- Wedged Fruit of the Season
- Tossed Caesar Salad
- Field Mixed Greens with Assorted Toppings
- Poached Pear Salad with Arugula, Candied Walnuts, Maytag Blue Cheese & Candy Brittle
- Key Lime Cheesecake Breakfast Pastries
- Antipasto Salad with Marinated Olives, Artichokes, Roasted Red Peppers, & Feta Cheese
- Quinoa Salad with Sweet Potatoes & Dried Cranberries
- Fresh Tuna Nicoise Salad
- Caprese Salad
- Country Style Pate with Accompaniments
- Chocolate Dipped Marinated Strawberry Salad with Balsamic, Fresh Basil & Red Onions
Desserts
- Chocolate Fountain with Accompaniments
- Berry Crisp
- Chocolate Decadence
- French Macaroons
- Raspberry Almond Torte
- Lemon Meringue Pie
- Strawberries
- Carrot Cake Parfaits
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