Matt’s Casbah Mother’s Day Buffet

Sunday, May 12, 2019

TREAT MOM TO A VERY SPECIAL BRUNCH

Eggs and Omelets Her Way–Classic Eggs Benedict—Chicken & Waffles-Bacon-Sausage-Hash browns Cheesy grits–Biscuits and Gravy–-Pancakes and maple syrup

Portuguese Egg Bake-chorizo, diced tomato, smoked paprika, bell pepper and white cheddar.

Southwestern-seasoned steak, fire-roasted green bells, tomatoes, poblano peppers, onion, sweet paprika over scrambled eggs finished with pepper jack cheese.

Spinach-eggs, parmesan and Italian seasonings baked in a hot oven.

FEATURE ITEMS

Garlic slathered PRIME RIB horseradish sauce

Oven roasted PORK TENDERLOIN and mushroom demi

CHICKEN OSCAR-white meat chicken, sautéed asparagus, crab meat and hollandaise CHEESE RAVIOLI-in smoked salmon cream with garlic, tomato and capers

SHRIMP Scampi garlic, lemon butter sauce, diced red and yellow tomatoes, fresh basil Garlic Mashed Potatoes, Crab & Shrimp Mack-n-Cheese

Deviled Eggs-assorted toppings

ASSORTMENT OF FRESH MADE VEGETARIAN SALADS

SNOW PEAS-grilled shitake mushroom in a creamy miso ranch dressing

NUTTED GOAT CHEESE SALAD-organic greens, ginger cilantro dressing

ASPARAGUS & PEAS-toasted pecans, pink lady onions, rice wine vinaigrette RADICCHIO&FENNIL PANZANELLA-green olives, torn bread, lemon juice, oregano, parsley, manchego cheese

TOMATO-diced red and yellow tossed with white balsamic, soy, basil, garlic, shallot, olive oil

BUCK WHEAT NOODLE-carrot, red and green bells, bean sprouts, soy beans, cilantro, basil, garlic, ginger dressing

MIXED GRAIN-spelt, white quinoa, herbed red wine vinaigrette

MIXED SPROUTED BEANS-miso hone, mirin dressing SEASONAL FRUIT PLATTER –ripe and juicy, freshly cut

SEAFOOD EXTRAVAGANZA

ALASKIN CRAB LEGS Sushi Extravaganza: Amazing Selection by our Fantastic Sushi Chefs SHRIMP CEVICHE-carrot celery garlic, in lime chili OCTOPUS SALAD SPANISH STYLE-olive oil, lemon, parsley, and smoked pimento CEVICHE OF SNAPPER-citrus juices, bell peppers, cilantro and tortilla chips SMOKED FISH DIP-lemon, pickled jalapenos and wonton chips NEW ZEALAND GREEN MUSSELS-lemon chili sauce and fresh basil POACHED SALMON FILET-salmon roe, crème fresh and dill

ASIAN SQUID SALAD-sesame seed, bamboo shoot, seaweed, chili TUNA POKE-cucumber, seaweed, soy based ginger sauce SHRIMP COCKTAIL-classic cocktail sauce SMOKED SALMON TROUT-horseradish cream

OYSTERS ON THE HALF SHELL– DIFFERENT TOPPINGS AVAILABLE

SWEET ENDINGS

Pastry Chef Keri’s Delectable Assorted Dessert Table

The Chocolate Fountain & Accompaniments

Pete’s Famous Peppered Strawberries