Sunday, April 20 | 11am thru 4pm

 Soup

Ham, Black Bean and Lentil 

Assorted Salads

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

Seafood Display

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

Shrimp with Spicy Cocktail Sauce, Smoked Whitefish Salad

Assorted Breads

Assorted Bread, Whipped Butters & Assorted Dipping Oils 

Chef Attended Stations

Brunch Station: 

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

French Toast with Warm Maple Syrup, Assorted Pastries 

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 

Carving Station:

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

Baked Ham, Pineapple and Cherry Compote, Whole Grain Mustard Glaze 

Hot Entrées

Chicken a la Stokesay

Sundried Tomato and Herb Cream Sauce

Baked Salmon

Pesto Sauce

Roasted Shoulder Filet

Chimichurri Sauce

Broiled Cod Fish

Peas and Carrots in Garlic and Parsley Cream Sauce

Grilled Bratwurst

Grilled Bratwurst with Brown Butter Spätzle

Accompaniments

Parmesan and Parsley Red Potatoes, Mashed Potatoes, Wild Rice Pilaf

Apple Caraway Red Cabbage, Vegetable Medley

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 | Cookies and Brownies

Milk | Chocolate Milk | Orange Juice | Apple Juice | Capri Sun

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

may increase your risk of food borne illness