Easter Sunday Grand Buffet Brunch Menu

March 23, 2008

Entrées

Roasted Black Forest Ham with Sweet Potato Hash and Citrus Black Currant Gastrique

 Char Grilled Free Range Chicken with Apricot Almond Quinoa and Blood Orange Bourbon Glaze

Pan Roasted Shrimp and Jumbo Lump Crab over Provolone and Prosciutto di Parma Tortelloni with a Light Pesto Cream and Toasted Pine Nuts

Baked North Atlantic Salmon with Roasted Sweet Corn Relish and Chipotle Butter

Applewood Smoked Bacon and Maple Sausage

French Style Cheese Blintz with Fresh Berry Compote

Stone Ground Hominy Grits with fresh Herbs and Montrachet Chevre

Roasted Medley of Seasonal Vegetables with Fresh Herb au Provence Buerre Blanc

 Cold Stations

 Poached Pears and Arugula

Orange Blossom Honey Walnut Vinaigrette and Vermont Blue Cheese

Salad of Baby Field Greens

Oven Dried Tomatoes, Roasted Artichoke Hearts and Candied Pecans

Mediterranean Fregola Sarda

with Saffron, Feta Cheese, and Hydro Mache

Marinated Tomatoes and Buffalo Mozzarella

with Aged Balsamic Reduction and Pesto Oil

Tropical Fruit Salad Ceviche

with Plantains, Dates, Lime, and Fresh Cilantro

Arrays of Imported and Domestic Cheeses -- Assorted Breakfast Pastries

Made-to-Order Omelet Station

Chilled Seafood Display

Spiced Shrimp, Fresh Oysters, and Clams on the Half Shell

Smoked Seafood Display

Nova Scotia Salmon, Cold Water Trout and Applewood Smoked Scallops

Carving Stations

Slow Roasted Prime Rib

with Rosemary Scented Au Jus and Horseradish Chantilly

Caribbean Style Roasted Pork Loin

with Georgia Peach Chutney

Dessert Display

Pies, Tortes, Cheesecakes, Petite Fours and Assorted Mini French Pastries