Sunday Brunch Buffet
February 5, 2012
Starters and Salads
Chef’s Unique Brothy & Creamy Soup Creations
Season’s Baby Field Green Salad with Sliced European Cucumbers,
Julienne Carrots, Grape Tomatoes, and Toasted Pumpkin Seeds
Fresh Fruit display consisting of Cantaloupe, Honeydew Melon,
Golden Pineapple and Flame Red Seedless Grapes
Spinach Salad with shaved Shallots, Strawberries, Goat Cheese, Toasted Almond Slivers, and tossed with a White Balsamic Vinaigrette
Beet and Cabbage Salad with Shaved Fennel, Arugula, Bacon, Julienned Pink Lady Apples, Gorgonzola Cheese, tossed with a Lemon-Mint Vinaigrette
Garden Vegetables
Brown Rice with Grilled Scallions, Dried Apricots, and Spinach
Chef’s Choice Custard
Herb-roasted Red Potatoes
Four Cheese Mac n’ Cheese
Orange, Honey-glazed Carrot and Green Pea Mélange
Favorite Brunch Items
Three-Cheese Soft-Scrambled Eggs
Buttermilk Pancakes with Warm Maple Syrup
Applewood-smoked Bacon & Buttermilk Biscuits
Organic, Stone-Ground Grits with Cheddar Cheese
Entrées
Caribbean, Jerk-Rubbed Prime Rib of Beef, carved to order,
accompanied by Au Jus and Horseradish Cream
Dill-seasoned Rainbow Trout served
with an Arugula-Citrus Mojo and Roasted Red Pepper Coulis
Herb-Dijon Rubbed Grilled Pork Loin
with a Mushroom and Whole Grain Mustard Crema
Desserts
Incredibly Moist Tres Leches Cake
Home-made Whiskey Bread Pudding with Vanilla Whipped Cream
Carrot Cake with Icing and a Caramelized Pecan garnish
Apple Bundt Cake drizzled with Caramel
$23.95 per person
For reservations, please call (828) 696-9094
