brunch

BRUNCH - THE LATE MORINING MEAL

MENU ONE
• Fresh ground coffee, hot tea, sugar, equal, lemon
• Orange Juice, Cranberry Juice, Milk
honey and cream cheese
• Compote of fresh seasonal fruits with mint
• Buttermilk biscuits and country pork gravy
• Thick custard french toast with pure maple syrup
• Fresh tomato, feta cheese and basil quiche
• Soft scrambled eggs with provel cheese
• Hickory smoked bacon and apple chicken sausage
• Oven roasted red potatoes with sherried onions

$14.90 per guest

MENU TWO
• Fresh ground coffee, hot tea, sugar, equal, lemon
• Orange Juice, Cranberry Juice, Milk
• Fresh bagels, smoked salmon, cream cheese, capers, tomato, onion with toaster
• Compote of fresh seasonal fruits with mint and whole fruits
• Mini pancakes with pure maple syrup and fresh berries
• Custard french toast with pure maple syrup
• Scrambled egg casserole with shiitake mushrooms and provel
• Eggs benedict with Missouri country ham and buttery hollandaise
• Country red potatoes with thyme
• Broccoli florets with hollandaise
• Ricotta blintz with fresh fruit puree

$17.55 per guest

Breakfast
--Continental
--Brunch

Lunch
--Light Luncheons
--The Art of Sandwich
--Tea Sandwiches
--Wraps
--Fresh Sandwiches

Soups & Salads
--Soups
--Salads

Hors d'oeuvres
--Tapas
--Italian Tapas
--The Huntleigh
--Melting Pot
--Small Bites
--Healthy Bites
--Light Buffet

Buffets
--Salad & Sandwich
--Pasta & Deli
--Chef Attended Station

Dinners
--Traditional
--Best for Less
--Grilled in the Garden
--Progressive
--Downtown
--Poultry Dinner
--Seafood Dinner
--Beef Dinner
--Special Celebration

Desserts
--All

Theme Meals
--Wine Party
--Hawaiian Luau
--Mexican Fiesta
--Fat Tuesday
--Taste of the Bayou
--Traditional Picnic
--Gourmet Picnic

Special
--From the Oven
--Nutritional
--Vegetarian
--Winter 2008
--Elves 2008
--Rudolph 2008
--S tarlight 2008
--Graduation Celebration

Corporate Events
--Box Lunches

School Lunch
--Info
--Pricing