BUFFET BRUNCH MENU

Assorted Juices, Coffee & Tea

Chilled Shellfish & Raw Bar
Citrus Poached Prawns, Oysters on the Half Shell, Hard Smoked Salmon, Scottish Lox,
Mignonette, Horseradish Cocktail Sauce, Lemon Slices & Traditional Garnishes

Chef’s Viennoiserie Basket
Assorted Pastries, Muffins, Bagels, Fruit Preserves, Honey, Cream Cheese & Whipped Butter

Local Cheeses & Salumis
Dried Fruits, Fig Jam, Nuts, Gourmet Crackers & Grand Central Loaf Bread

Cold Items
Hand-Crafted Overnight Oats
Carved Fresh Melons, Pineapples, Berries & Grapes
Spring Mesclun Mix, Shaved Fennel, Mixed Radishes, Golden Beets & Passionfruit Vinaigrette
Pasta Salad with Watercress, Piquillo Peppers, Kalamata Olives & Baby Tomatoes

Hot Items
Waffles with Strawberry Rhubarb Compote
Smoked Bacon & Chicken Apple Sausage
Scrambled Eggs with Cheddar Cheese
Rosemary Roasted Potatoes with Crispy Garlic & Fines Herbes
Gemelli Mac & Cheese
Early Summer Buttered Vegetables
Troll King Salmon with Artichokes, Tomatoes & Lemon

Carving Station
Sea Salt Crusted Prime Rib of Beef au Jus & Creamed Horseradish
Roasted Crown of Pork with Apples & Whole Grain Mustard Jus

Omelet & Egg Station
Ham, Bacon, Sausage, Cheddar, Pepperjack, Tomatoes, Mushrooms, Spinach, Onion & Bell peppers

Desserts
Strawberry Rhubarb Trifles, Semolina Mimosa Cake, Yuzu Chocolate Tarts, Chocolate Cappuccino Cups,
Honey Golden Raisin Shortbread, “Poppin” Truffles

Executive Chef Lyle Kaku
Banquet Chef Ben Kramer
Pastry Chef Matt Kelley

$80 / Adult (ages 13 and up)
$40 / Child (ages 4-12)
No charge for children ages 3 and under
Prices subject to 25% service charge & 10.2% tax

We require a pre-payment of the total to confirm reservations, which will be processed through a secure online payment portal. Cancellations with full refund will be accepted until 5:00pm on May 7, 2025. Pre-payments are non-refundable after this date and time.