E a s t e r B uff e t AT T H E V I E W
Display Boards FRESH FRUIT DISPLAY assorted melons, pineapple, spring berries, vanilla yogurt sauce ARTISAN CHEESE DISPLAY local and imported cheese, jams and spreads, assorted crackers, and breads CRUDITÉS, AND VEGETABLE CHARCUTERIE fresh baby spring vegetables, vegetable terrines, heirloom herd roasted potatoes romesco sauce, and hummus HOUSE SMOKED SALMON with accoutrements, assorted bagels, and cream cheese
Buffe t SHRIMP COCKTAIL poached jumbo shrimp, hand crafted cocktail sauce, grilled lemons MIXED GREEN SALAD organic heritage blend baby lettuces, assorted salad bar toppings SHRIMP & GRITS gulf shrimp, savory red eye gravy, creamy grits EGGS BENEDICT poached eggs, house made canadian bacon, grilled english muffin, hollandaise sauce POTATO HASH baby red potatoes, onions garlic and fresh herbs GRILLED RED BIRD CHICKEN BREAST mushroom demi cream, homemade potato gnocchi GRILLED VER LASSO SALMON polenta, crisp chicory salad ROASTED BROCCOLINI haved parmesan, and toasted pine nuts YUKON GOLD MASHED POTATOES
Stations PRIME BARON OF BEEF hand cut with bordelaise and horseradish cream, fresh baked rolls and butter OMELET STATION WITH ACCOUTREMENTS
Dessert MINI CARROT CUPCAKES WITH CREAM CHEESE FROSTING KEY LIME TARTS
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M I N I L E M O N P O P P Y S E E D C U P C A K E S GF
B A H I B E C H O C O L A T E M O U S S E GF
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DARK CHOCOLATE ALMOND TART