E A S T E R S U N DAY B RU N C H SA L A D S TAT I O N Assortment of Salad Options
Artisanal Greens, Baby Kale, Romaine Lettuces, Goat Cheese, Moody Blue Cheese, Brie Cheese, Parmesan Cheese, Carrot Ribbons, Cucumbers Heirloom Tomatoes, Giardiniera, Marinated Beets, Marinated Olives Assortment of Dressing and Vinaigrettes
Assortment of Chef Pascals Breads
C HOIC E O F E N T R E E S Crabmeat Sardou
Creamed Spinach, Artichoke Hearts, Poached Eggs, Colossal Crabmeat, Hollandaise Sauce
Trout Amandine
Crispy Fried Ruby Red Trout, Sauteed Green Beans, Colossal Crabmeat, Toasted Almonds Meuniere Butter
Seared Jumbo Scallops
Chorizo Risotto, Chili Garlic Beurre Nantais, Baby Crudité
Roasted Mushroom Enchiladas
Ragout of Squash, Zucchini & Caramelized Onions, Cheddar jack & Oaxaca Cheese, Red Chili Sauce Lime Supremes, Pickled Fresno Peppers
Chicken Parmesan
Crispy Chicken Breast, House-Made Mozzarella, Marinara, Spaghetti, Parmesan
Grilled Lamb Chops
Lyonnaise Potatoes, Asparagus, Sauce Bearnaise
Seared Skuna Bay Salmon
Cauliflower Puree, Roasted Candy-Striped Beets, Chimichurri
Steak & Eggs
Grilled Bone-in Ribeye, Truffled Eggs, Breakfast Potatoes
D E S S E RT S TAT I O N Crepes Suzzette Assortment of Displayed Desserts Kids Ice-cream Sundae Station
Vanilla & Chocolate Ice cream, Whipped Cream, Chocolate Sauce, Caramel Sauce, Sprinkles, Oreos Chocolate Chips, Cherries