Easter BRUNCH

Cold Selections

Smoked Salmon

Sliced Tomato, Shaved Onion, Capers, Bagels and Cream Cheese

Seasonal Fruit Display

with Vanilla Infused Greek Yogurt

Herb Roasted Mushroom & Leek Quiche

Baby Lettuce & Lemon Balsamic Vinaigrette

Wedge Caesar

Heirloom Tomatoes, Shaved Parmesan, Roasted Garlic-Lemon Dressing, Baguette Chip

Chilled Jumbo Shrimp

Spicy House-made Cocktail Sauce with Charred Lemon

Hot Selections

Beef Short Rib Biscuit Benedict

Thyme Biscuits, Fried Egg, Herb Hollandaise

Scrambled Eggs

Chives & Aged Cheddar

From the Griddle

Applewood Smoked Bacon

Chicken Apple Sausage

Orange Vanilla Croissant French Toast

Whipped Blueberry Cream Cheese & Almond Crumble

Vermont Maple Syrup

Carved

Whole Herb Roasted Tenderloin of Beef

Red Wine Sauce, Horseradish Cream

Lemon Thyme Roasted Atlantic Salmon

Shallot Chardonnay Cream

Orange-Maple Glazed Ham

Lobster Ravioli

Lobster, Tarragon Cream

Herb Roasted Fingerling Potatoes

Roasted Farmers Baby Vegetables

Herb-Shallot Butter

Desserts

Chef’s Special Selection of Miniature Desserts