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|
A
Buffet of Housemade Pastries,
Breads and
Fruit upon arrival (Optional) |
| |
Seated
Brunch-Entrees |
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Quiche served
with a Small Green Salad |
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Fried
Sweet Polenta with Maple Syrup,
Smoked Chicken
Sausage and Fresh Fruit |
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Grilled
Salmon with Cheese Grits and Ratatouille |
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Migas Served
with Black Beans, Potatoes and
Charred Tomato
Salsa |
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Herb Scrambled Eggs with Potato
Hash, Bacon,
Toast and Jam
|
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Grilled
Petite Beef Tenderloin with Scrambled Eggs, Potato
Hash and Worcestershire Reduction |
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Grilled Salmon with Scrambled
Eggs, Potato Hash
and Chipotle Hollandaise
|
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Jumbo
Lump Crab Cake with Scrambled Eggs,
Potato Hash
and Chile Hollandaise |
| |
Chicken
and Cheese Enchiladas with Guajillo Chile Sauce,
Black Beans and Guacamole |
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Ham
Steak with Potato Gratin and Housemade
Apple
Sauce |
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Penne
Pasta Gratin with Caramelized Fennel and
Red
Onions, Golden Raisins, Spinach, Feta and
Parmesan
Cheeses |
| |
Baked Pasta a la Pizza with Pepperoni,
Tomatoes, Herbs, Red Peppers, Calamata Olives
and Parmesan Cheese
|
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Grilled
Salmon over a Marinated Salad of Hearts
of Palm,
Asparagus, Artichoke Hearts, Yukon Gold
Potatoes
and topped with Saffron Aioli |
| |
Garden Salad with Grilled Chicken,
Blueberries, Oranges, Toasted Hazelnuts and Gorgonzola
Cheese
|
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Southwestern Chicken Salad of
Sweet and
Poblano Peppers, Corn, Smoked Red Onions,
Cilantro and Lime with an Ancho Chile Ranch
Dressing.
Served with Fried Corn Tortilla Chips
and Field
Greens Salad
|
| |
Waldorf Chicken Salad with Apples,
Celery and Walnuts with Baby Field Greens and
CrispPita Chips
|
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Cobb
Salad of Greens, Grilled Chicken,
Apple Smoked
Bacon, Roma Tomatoes, Avocado,
Blue Cheese, Hard
Boiled Egg with Buttermilk
Ranch Dressing or
Balsamic Vinaigrette |
| |
Cajun
Shrimp Salad on a Green Onion Potato
Pancake
with a Green Salad |
| |
Cajun
Turkey Salad with Cubed Smoked Cheddar, Grapes,
Celery and Mayonnaise |
| |
Rice
Salad with Red and Green Peppers, Purple Onion,
Peas, Currants, Calamata Olives and Herbs |
| |
Pan
Roasted Chicken Breast with Herb Roasted Potatoes,
Sauteed Tiny Green Beans, Pernod Glazed Carrots
and Sage Reduction Sauce |
| |
Mediterranean
Chicken Breast with Saffron,
Lemon and Olives. Served
with Israeli Couscous
and Tiny Green Beans |
| |
Grilled Chicken
with White Cheddar Corn Mashed Potatoes and Southwestern
Ratatouille |
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Grilled
Red Snapper with Corn Masa Spoonbread, Grilled
Asparagus and Poblano Cream Sauce |
| |
Grilled
Salmon with Lemon Caper Butter,
Morroccan
Rice ( Currants, Almonds and Oranges)
and French
Green Beans |
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|
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Seated
Brunch Desserts |
| |
Apple
Cherry Pecan Crisp with Vanilla Ice Cream |
| |
Crème
Brulee with Fresh Berries |
| |
Lemon Pound
Cake with Berry Sauce |
| |
Chocolate
Whiskey Pot de Crème with Whipped Cream |
| |
Lemon
Mousse with Fresh Berries |
| |
Carrot
Walnut Cake with Cream Cheese Icing |
| |
Chocolate
Cake with Raspberry Filling and
Chocolate Hazelnut
Icing |
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Orange
Chiffon Spongecake with Orange Glaze |
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|
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If
you would like to offer your guests more than
one option for each course, we will need a definite
confirmed number of each selection you have made
with at least 72 hours notice |
| |
The average
range is $15.00 to $28.00 per person and is determined
by your menu selections |
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