Sunday, April 9th | 11am thru 4pm

Soup

Potato Leek

Assorted Salads

   Spring Greens, Tomatoes, Sliced Red Onions, Shredded Carrots, Parmesan Croutons, Herbal & Orange Poppy Seed Dressing

Compound Salad with French fingerling Potato Salad, Spring Cabbage Salad, Berries & Brie

Seafood Display

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

Shrimp with Spicy Cocktail Sauce

Assorted Breads

Assorted Bread, Whipped Butters & Assorted Dipping Oils

Chef Attended Stations

   Brunch Station:

Chef Made Omelets, Eggs Any Style, Bacon, & Sweet Potato 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, Bow Tie Pasta, Marinara, Alfredo, Pesto

   Carving Station

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

Baked Ham, Pineapple and Cherry Compote, Dijon and Thyme Glaze

Hot Entrees

Chicken Paprikash

Seafood Cioppino

Salmon in Tarragon Cream

Shoulder Filet Bordelaise

Eggplant caponata over Penne Pasta

Accompaniments

   Parmesan and Parsley Red Potatoes, Forbidden Rice Pilaf, Potato Filling,

Spring Peas & Pearl Onions, Maple Glazed Carrots, Broccoli & Cauliflower

Desserts

Bread Pudding, Pecan Pie, Apple Pie

Assorted Mini Desserts, Assorted Cakes

Kid’s Corner

Entrees

Mac and Cheese

Mini Hamburgers

Chicken Tenders with Honey Mustard

Hot Dogs

French Fries

Carrot Sticks

Celery Sticks

Fruit Salad

Drinks

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