Brunch
Includes: Fresh Baked Muffins, Danish, Pastries, Sliced Seasonal Fruit, Chef's Choice of Starch, Vegetable and Desserts
Egg Dishes
- Eggs Benedict with Thomas' English Muffins, Canadian Bacon and Hollandaise
- Scrambled Eggs with Smoked Virginia Ham and Sharp Cheddar
- Baked Egg Frittata with Onions, Peppers, Ham, Broccoli and Swiss Cheese
Poultry
- Pan Seared Chicken Marsala with Wild Mushrooms, Marsala Wine, Fresh Thyme and Pan Gravy
- Chicken Provencal with Garlic, Plum Tomatoes, Calamata Olives. Capers and Fresh Basil
- Stuffed Chicken Breast with California Spinach, Prosciutto and Mascarpone with Fresh Tarragon Buerre Blanc
Seafood
- Boston Baked Scrod with Garlic-Herb Crumbs, White Wine and Lemon
- Fillet of Sole: Jonah Crab Stuffing and Sherried Lobster Bisque
- Seafood Newburg: Shrimp, Scallops and Seafood in a Rich Lobster Sauce
Brunch Extras
- Omelet Station: Peppers, Onions, Mushrooms, Broccoli, Ham, Bacon, Sausage, Cheeses and Eggs to Order
- Smoked Atlantic Salmon Platter with Eggs, Red Onions, Capers and Mini Bagels
- Chilled, Sliced Beef Tenderloin with Grilled Vegetables
- Crepe Station: Fresh Seasonal Berries and Jams with Flavored Whipped Creams
Carving Stations
- Herb Roasted Beef Tenderloin with Smoked Vidalia Demi Glaze or Béarnaise Sauce
- Roast Free Range Turkey with Cape Cod Cranberry Sauce and Pan Gravy
- Virginia Baked Ham with Honey-Brown Sugar Glaze and Assorted Mustards
- Cumin and Molasses Pork Loin with Sweet Mango Salsa
- Roast Leg of Lamb with Mint-Apple Demi Glaze
From The Griddle
- Cinnamon-Raisin French Toast with Vermont Maple Syrup
- Traditional, Blueberry or Banana Pancakes with Vermont Maple Syrup
- Belgian Waffles with Fresh Strawberries, Whipped Cream and Vermont Maple Syrup