Breads & Viennoiserie
Croissants, seasonal muffins, Danishes, and scones Bagels and artisanal toast
Served with cultured butter, lemon curd, house made preserves, and honey
Breakfast Preparations
Soft scrambled eggs, Eggs Benedict, Provencal vegetable quiche
Breakfast Meats
Smoked bacon, Turkey bacon, Pork sausage, Chicken apple sausage, Plant based sausage, Corned beef hash
Potatoes
Golden hash browns
From the Griddle
Mini waffles, Buttermilk pancakes, Lemon ricotta pancakes
Accompaniments: warm maple syrup, Chantilly cream, chocolate, toasted almonds, Nutella, seasonal fruits and berries
Charcuterie & Cheese
Selection of cured meats and cheeses, pickles, mustard, quince paste, dried fruits, and crisps
Chilled Seafood
Oysters on the half shell Poached shrimp Crab claws and legs Ceviche Mini lobster rolls
Sauces: Cocktail sauce, mignonette, drawn butter, peri-peri, Marie Rose
Garden Vegetables
Grilled squash, eggplant, artichokes, peppers, mushrooms, and asparagus
Served with hummus, tzatziki, and muhammara
Salads
Baby greens, romaine, arugula, and iceberg
Seasonal Garnishes
Heirloom tomatoes, Cucumber, Radish, Baby beets, Avocado, Egg, Bacon lardons, Seeds, Dried fruit, Croutons, and Cheeses
Dressings
Champagne vinaigrette, Red wine vinaigrette, Caesar, Blue cheese, Ranch, Balsamic
For Younger Guests
Cheese and pepperoni flatbreads
Crispy chicken tenders
French fries and tater tots
Desserts
Strawberry panna cotta
Lemon meringue tart
Crème Brule
Flourless chocolate cake
Beignets
Cake pops
Live Stations
Omelets
Eggs to order with seasonal vegetables, cured meats, and cheeses Plant based options available
Crêpes
Prepared to order, served with berries, chocolate, caramel, toasted almonds, and Chantilly cream
Raclette
Melted alpine cheese, cornichons and pickles
Ramen
Choice of pork, chicken, or vegetable broth Tofu, noodles, greens, mushrooms, and traditional accompaniments finished with pork belly, chicken, or egg
Carving
Prime rib
Roasted salmon
Honey glazed ham
Sauces
Red wine jus, beurre blanc, horseradish cream Served with scalloped potatoes, Brussels sprouts, and Parker House rolls