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