Thursday, March 18, 2010


Easter Brunch
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

Rigatoni, Tortellini, Cheese Ravioli
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

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