|
2010 BRUNCH MENU
|
|
Minimum 50 people
|
|
|
|
Chef-carved Inside Round of Beef
|
|
Chef-carved Ham on the Bone
|
|
Scrambled Eggs
|
|
Breakfast Sausages
|
|
Crisp Bacon
|
|
Hash Brown Potatoes
|
|
Vanilla/Brandy Glazed French Toast
|
|
Fresh Seasonal Fruit
|
|
Vegetable du Jour
|
|
Rice Pilaf
|
|
Assorted Danish, Doughnuts & Muffins
|
|
Bagels with Cream Cheese
|
|
Assorted Fruit Juices
|
|
|
|
Dessert Table
|
|
Cheesecake, Fudge Brownies, Carrot Cake and Lemon Rolls
|
|
|
|
Coffee
|
|
Tea or Milk (upon request of server)
|
|
|
|
Additional Selections
|
|
Eggs Benedict or Smoked Salmon - additional
|
|
|
|
Buffets will be left out for one hour. Due to Health Department regulation, leftover buffet food will not be packaged "to go".
|
|
