Presents
EASTER SUNDAY GRAND BUFFET
April 21, 10:30 am-3:30 pm
CARVING STATION
Herb Crusted Leg of Lamb
Prime Rib
Spiral Ham
Au Jus
Horseradish Cream
Maple Glaze
Mint Jelly
COLD TABLE
Smoked Salmon with capers, red onion, and hard-boiled egg
Peel and Eat Shrimp smothered in Old Bay
Freshly Shucked Oysters with cocktail sauce
Toasted Bagels with cream cheese
Romaine Hearts and Mixed Greens
Caesar Dressing, Ranch Dressing, Champagne Vinaigrette
Croutons, Baby Tomatoes and Cucumbers
Pastry Chef Christine’s Grand Pastry Display
HOT TABLE
Bacon
Sausage Links
Scrambled Eggs
Breakfast Potatoes
Biscuits and Gravy
Belgian waffles
Cheese Blintz with Strawberry Compote
Sesame Hoisin Chicken
Baked cod with caper butter
Steamed Jasmine Rice
Garden Vegetables
Creamy Mashed Potatoes