Sunday Brunch Buffet
August 1, 2010

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 Sunflower Seeds

Fresh Fruit Display Consisting of Cantaloupe,
Honeydew Melon, Golden Pineapple,
and Flame Red Seedless Grapes

Creamy Southern Style Potato Salad

White Bean and HLI Tomato Salad
with White Balsamic and Dill

Favorite Brunch Items

Sour Cream and Chive Scrambled Eggs

Gold Coast Buttermilk Pancakes
with Warm Maple Syrup
 
Applewood Smoked Bacon
& Buttermilk Biscuits

Organic Yellow Stone Ground Cheese Grits

Garden Vegetables

Three Selections of the Freshest Seasonally Available Vegetables

 
Entrées
Garlic and Rosemary Studded Prime Rib of Beef, Carved to Order,
Accompanied by Burgundy Demi Glace and Horseradish Cream

Cornmeal and Herb Fried Chicken presented
with Creamy Country Gravy

Grilled Jalapeño Glazed Salmon Filet with Blackberry
and Caramelized Onion Marmalade

Desserts
Cinnamon Apple Crisp with Granny Smith Apples
and Toasted Strudel Topping

Local Zucchini Bread accompanied
by HLI Honey-Lavender Whipped Butter

Vanilla Bean Cheesecake with Buttery Graham Crust
and Local Berry Compote

Two Layer Chocolate Mouse Cake

$23.95 per person
For reservations, please call (828) 696-9094