Easter Brunch 2019
FEATURE ITEMS
EGGS and OMELETS Your Way-CLASSIC EGGS BENEDICT
CHICKEN & WAFFLES-Bacon-Sausage Hash browns-Cheesy grits-BISCUITS and GRAVY-PANCAKES with maple syrup
SPINACH & EGGS, parmesan, Italian seasonings baked in a hot oven.
PORTUGUESE EGG BAKE-chorizo, tomato, smoked paprika, bell pepper, jalapeno and white cheddar.
SOUTHWESTERN-SEASONED STEAK- bacon, fire-roasted tomatoes, tomatillos, green chilies, poblano peppers, onion, sweet paprika over scrambled eggs finished with pepper jack cheese.
FEATURE ITEMS
PRIME RIB,
OVEN ROASTED PORK TENDERLOIN- Mushroom Demi
Slathered with Garlic
HONEY & BROWN SUGAR BAKED HAM,
ROOT BEER ROSEMARY LAMB
BAKED MEAT BALLS in Marinara Smothered in Mozzarella
DEVILED EGGS-GARLIC, MASHED POTATOES,
LOBSTER MAC-CHEESE
GNOCCHI & SPINACH in a Gorgonzola Cream
SEAFOOD EXTRAVAGANZA
SNOW CRAB LEGS
SUSHI-CHEFS SELECTION, WASABI, SOY, GINGER
CALAMARI & SHRIMP CEVICHE-carrot celery garlic, in lime chili
LOBSTER SALAD TROPICALE-mango, coconut, turmeric, chili, garlic ginger, plantain chips
OCTOPUS SALAD SPANISH STYLE- olive oil, lemon, parsley, and smoked pimeton
CEVICHE OF SNAPPER-citrus juices, bell peppers, cilantro and tortilla chips
SMOKED FISH DIP-lemon, pickled jalapenos and wonton chips
SEAFOOD EXTRAVAGANZA
NEW ZEALAND GREEN MUSSELS-lemon chili sauce and fresh basil
POACHED SALMON FILET-salmon roe, crème fresh and dilly dilly
ASIAN SQUID SALAD-sesame seed, bamboo shoot, seaweed, chili
MUSSELS-oyster sauce, basil, red, yellow tomato, ginger , garlic, white wine
SHRIMP COCKTAIL-classic cocktail sauce SMOKED TROUT-horseradish cream
OYSTERS & CLAMS ON THE HALF SHELL-DIFFERENT TOPPINGS Sour cream, jalapenos, horseradish and chimichuri
MIGNONETTE-seasoned red wine vinegar, cracked black pepper, diced tomato, parsley and lemon
ASSORTMENT OF FRESH MADE SALADS
SPRING has SPRUNG-baby kale, cashew, blueberry, red quinoa, apple cider vinegar dressing
RADICCHIO & FENNIL-green olives, torn bread, lemon juice, oregano, parsley, manchego cheese,
COUSCOUS-golden raisins, pomegranate, carrot celery, turmeric, ginger, tomato, bell peppers, lemon dressing
TOMATO-diced red and yellow tossed with white balsamic, soy, basil, garlic, shallot, olive oil
RICE NOODLE-carrot, red and green bells, soy beans, cilantro, basil, garlic, ginger dress
MIXED GRAIN-wheat berries, bulgur, white quinoa, herbed red wine vinaigrette
WATERCRESS-sherry vinaigrette, feta, pears, candied walnuts
ARTICHOKE-celery, mushroom, Parmesan, olive oil, lemon juice
ASSORTED DELECTABLE DESSERT TABLE
CHOCOLATE FOUNTAIN
PETE’S FAMOUS PEPPERED STRAWBERRIES
One Mimosa or Bloody Mary Included per Adult Buffet
Unlimited Tea, Coffee and Soda
Adults $39.95 Kids 10 and under $14.95
Single Serving Plate $19.95
Seatings at 10:30, 12:30, and 2:30
Plus Tax (7%) and Service Fee (20%)