Easter Brunch
APRIL 4, 2010
Meat Carving Station
APRIL 4, 2010
Meat Carving Station
Brown sugar cured roast ham with maple mustard glaze
Prime rib au-jus
Roast leg of lamb, stuffed with sun-dried tomato, pine nuts & spinach
Stationary Hot Items
Roasted garlic mashed potato
Honey & tarragon glazed baby carrots
Creamed English peas & pearl onions
Vermont cheddar baked macaroni & cheese
Baked Atlantic cod au gratin with lemon dill sauce
Omlette Station
Ham, Peppers, Green onions, Chorizo
Cheddar, Onions, Sausage, Tomato
Mushrooms, Bacon, Broccoli
Belgian Waffle Station
Strawberry topping, Banana compote, Bluberry topping
Whipped cream, Maple syrup Chocolate ganache,
Rum raisin pecan caramel compote
Pasta Station
Sauces marinara sauce, bolognaise, alfredo, pesto
Italian Sausage, Meatballs, Pignoli nuts, Cilligine mozzarella, sun- dried tomato, peppers, onions, mushrooms, mussels, shaved parmesan
Stationary Salad Station
Italian tortellini salad
Mixed greens with assorted dressings
New England red potato salad
Smoked salmon display with diced red onion, tomato, egg & horseradish cream
Bread Display
Savory & sweet Selections
Dessert station
Chocolate lemon meringue tart, fresh raspberries, raspberry coulis
Petite blueberry cheesecake, fresh blueberries, merlot sauce, chantilly cream
Chocolate mousse cups, hazelnut florentines, and fresh fruit
Angel food baby cakes, apricots or cherries flambĂ©ed w/ Meyer’s rum, chantilly cream
7:00 am Pre- brunch pastries in library
9:00 am Start brunch service 2:00 done
$35 per person
Children under 12 half price
7:00 am Pre- brunch pastries in library
9:00 am Start brunch service 2:00 done
$35 per person
Children under 12 half price