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| Friday Reception |
Buffalo Style Chicken Wings with Blue Cheese Roasted Tomato Bruschetta
Vegetable Spring Rolls with Sweet & Sour Sauce Tomato Bisque in a mini bread boule
Chilled Jumbo Shrimp
Assorted Sushi California Rolls
with Traditional Condiments
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Raw Vegetable Crudités with Cured Olives, Bleu Cheese Dip, Red Pepper Aioli & Herb-Infused Olive Oil
Imported & Domestic Cheese Tray with Assorted Sliced Fruit & Seasonal Berries
Freshly Brewed Regular & Decaf Coffee,
and a Selection of Hot Teas
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| Saturday Brunch (buffet) |
Farm Fresh Scrambled Eggs
Fluffy Pancakes with Warm Maple Syrup
Hickory Smoked Bacon
Country Sausage
Breakfast Potatoes
Grits
Assortment of Breakfast Breads and Pastries
Assorted Dry Cereals
Sliced Seasonal Fresh Fruit Display
Individual Fruit Yogurts
(granola, dried fruits, and nuts)
Smoked Salmon Display
(red onions, chopped eggs, capers,
tomatoes, and cream cheese)
Assorted Fresh Juices, Assorted Fruit Preserves, Butter & Cream Cheese, Freshly Brewed Regular and Decaf Coffee, Sweat Iced Tea, (unsweat upon request) and a Selection of Hot Teas
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| Coffee Available in Lobby |
8:00 - 11:00 AM and 7:00 - 10:00 PM |
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| Sunday Banquet (plated) |
All Entrees are served with Hot Rolls with Butter, Freshly Brewed Regular & Decaf Coffee, Sweat Iced Tea, (unsweat upon request) and a Selection of Hot Teas
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Spinach Salad
Baby Spinach with Caramelized Onions, Mushrooms, Chopped Eggs, Served with Crisp Bacon Dressing
Beef Option
Slow Roasted Prime Rib Au Jus and Horseradish Sauce with Chef’s Selection of Fresh Seasonal Vegetables, Starch of the Day.
Chicken Option
Chicken Marseillasie: Sautéed Chicken Breast, Tomato Concassée, Mushrooms, Olives and Herb de Provenc, with Chef’s Selection of Fresh Seasonal Vegetables, Starch of the Day
Vegetarian Option
The Tuscan Vegetable Plate: Herb Grilled Portobello Mushroom, Oven Roasted Peppers and Zucchini, Steamed Asparagus, Broiled Tomatoes, Cauliflower & Broccoli, Garlic Roasted Potatoes Drizzled with Balsamic Reduction & Basil Oil
(This option served with House Salad)
-alternating desserts-
Key Lime Calypso
Key Lime Mousse, Vanilla Genoise with White
Chocolate Chips, Chocolate Weave Texture Chocolate "Twinkle Morsel"
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Chocolate Trilogy
Chocolate Genoise, White,M ilk and Dark Chocolate Mousse, Dark Chocolate Shavings, Powdered Sugar
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| Monday Breakfast (plated) |
French Toast Topped with Fresh Berries and Maple Syrup. Served with Your Choice of Grilled Link Sausage or Hickory Smoked Bacon and a
Glass of Chilled Fresh Orange Juice
Plus an Array of Breakfast Breads with Assorted Fruit Preserves & Butter, Freshly Brewed Regular & Decaf Coffee and a Selection of Hot Teas. |
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