Sunday, April 5 | 11am thru 4pm

 Soup

Coconut and Carrot

Assorted Salad

   Spring Greens, Tomatoes, Sliced Red Onions, Shredded Carrots, English Cucumbers, Parmesan Croutons, Herbal Vinaigrette & Buttermilk Ranch

Seafood Display

Smoked Salmon, Red Onions, Capers, Chopped Eggs, Dill Cream Cheese, 

Shrimp with Spicy Cocktail Sauce, Lemon 

Chilled Mussels and Shrimp

Assorted Breads

Assorted Bread, Whipped Butters & Assorted Dipping Oils

Chef Attended Stations

Brunch Station:

Chef Made Omelets, Eggs Any Style, Bacon, & Hash Browns,

Assorted Danish

Pasta Station:

Customize Your Pasta Dish With:

Broccoli, Tomatoes, Peppers, Mushrooms, Peas, Spinach, Caramelized Onions,

Ham, Sausage, Bacon, Meatballs, Shrimp, Grilled Chicken,

Linguine, Penne, Marinara, Alfredo, Pesto

Carving Station:

Roasted Leg of Lamb, Mint Julep Demi-Glace, Tomato and Fennel Relish

Baked Ham, Pineapple and Cherry Compote, Honey Mustard Glaze

Hot Entrées

Moroccan Chicken

Apricot Sauce

Baked Salmon 

Lemon Dill Sauce

Slow Roasted Beef Brisket

Onion Gravy

Roasted Pork Loin

Sesame Garlic Sauce

Accompaniments

   Parmesan and Parsley Red Potatoes, Roasted Sweet Potatoes, Jasmin Rice Pilaf,

Spring Peas and Carrots, Brown Butter Cauliflower

Desserts

Bread Pudding, Assorted Mini Desserts, Assorted Cakes and pies

Kid’s Corner 

Mac and Cheese, Mini Hamburgers, Chicken Tenders with Honey Mustard 

Hot Dogs, French Fries 

Milk, Chocolate Milk, Orange Juice, Apple Juice 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs 

may increase your risk of food borne illness