Cold Buffet Selections

Hot Cross Buns
Assorted Rustic Breads and Bread Rolls, Croissant, Danish Pastries and Muffins

Displayed on Ice

Cracked Crab Claws, Jumbo Shrimp
Cocktail Sauce, Marie Rose, Watercress Remoulade

Smoked and Cured Salmon with Traditional Garnishes

Murray’s Artisanal Cheese with Charcuterie and Cured Meats

Salad Selections

Mixed Greens, Romaine, Arugla and Bibb Lettuce

Grilled Courgette and Toasted Hazelnut Salad with Golden Raisins Coriander Mint and Parsley

Israeli Couscous with Pine Kernels, Confit Tomatoes, Scallions, Micro Basil

Cumin Roasted Carrots, Harissa Chick Peas, Raisins, Crème Fraiche, Herb Oil

Green, Wax and Gigante Beans, Red Onion, Parsley, Cilantro, Italian Dressing

Roasted Beets, Puy Lentils, Shaved Fennel, Honey and Sherry Vinegar Dressing

Fregola, Roasted Egg Plant, Bell Peppers, Artichoke, Red Onion, White Balsamic Dressing

Black And White Quinoa Salad, Radish, Edamame Beans, Pomegranate, Coriander, Citrus Dressing

Hot Buffet Selections

Belgian Waffles with Fruit Compotes, Whipped Cream, Maple Syrup and Toppings

Ricotta Cheese Blintz, Blackberry Coulis

Pecan Wood Smoked

Chicken and Apple Sausage

Tartlet of Poached Eggs Florentine, Vermont Cheddar Sauce

Roast Salmon Fillet, Braised Leeks, Grain Mustard and Chive Sauce

Pan Fried Chicken Breast, Cannellini Beans, sun Blushed Tomatoes and Basil

Spinach Gnoochi with Wild Mushrooms and Parmesan

Herb Roasted Heritage Potatoes

Medley of Seasonal Vegetables

Action Stations

Carving Station

Roast Prime Rib of Beef Red Wine Jus

Roast Leg of New Season Lamb, Minted Jus
Creamed Horseradish, Red Currant Jelly, Dijon Mustard, Grain Mustard

Omelet

American Cheddar, Gruyere, Goats Cheese,
Tomato, Scallions, Bell Peppers, Ham, Mushrooms

Griddle Cakes
Seasonal Berries, Chocolate Chips & Shavings, Seasonal Fruit Compotes, Almonds, Caramel Banana, Powered Sugar, Maple Syrup

Dessert Buffet
Display off Chocolate Eggs and Traditional Easter Desserts  

 

 

$83.00 per person, plus tax and gratuity

menu and prices subject to change