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 Cocktail and Whole Grain Mustard Remoulade

Hot Selections

Beef Short Rib Hash

Gold Potatoes, Fried Egg, Herb Hollandaise

Scrambled Eggs

Chives & Aged Cheddar

From the Griddle

Applewood Smoked Bacon

Chicken Apple Sausage

Brioche French Toast

Whipped Blueberry Cream Cheese & Almond Crumble

Vermont Maple Syrup

Carved

Whole Herb Roasted Tenderloin of Beef

Red Wine Sauce or Horseradish Cream

Lemon Thyme Roasted Atlantic Salmon

Shallot Chardonnay Cream

Orange-Maple Glazed Ham

Pearl Pasta Risotto

Chanterelle Mushrooms & Pesto Oil

Herb Roasted Fingerling Potatoes

Roasted Farmers Baby Vegetables

Herb-Shallot Butter

Desserts

Chef’s Special Selection of Miniature Desserts