Drinks

Mimosa Bar Featuring
Orange, Cranberry, Mango Nectar, Pineapple and Pink Grapefruit Juices
with Fresh Strawberries, Raspberries, Blueberries and Mandarin Oranges for Garnish

Stationary Appetizers

Yogurt Parfait Station with Granola and Fresh Berries
Biscuit Bar Featuring>
Homemade Southern Buttermilk Biscuits with Hand Carved Roasted Turkey with Cranberry Relish OR Chutney Glazed Ham with Mustard Chive Spread

Butlered Hors d’Oeuvres

Dijon and Thyme Crab Cakes with Lemon Dill Aioli
Triple Cream Brie Piped Strawberries
Pumpkin Latte Shooters
Smoked Salmon atop Potato Latke with Dill Cream

Brunch

Chef Attended Omelette Station Featuring Mushrooms, Belle Peppers, Spinach, Tomatoes, Caramelized Onion, Cheddar, Monterey Jack, Feta, Bacon and Country Ham

Chef Carved Peppercorn and Garlic Encrusted Tenderloin of Beef Presented with Chef Ricardo’s Wild Mushroom Sauce, Horseradish Cream and Course Grain Mustard

Hickory Smoked Bacon and Country Sausage
Orange Pecan French Toast
Chicken Breast Stuffed with Prosciutto di Parma, Yellow Bell Peppers, Asparagus with a Flavorful Pesto Sauce
Herb Roasted Tri-color Fingerling Potatoes
Rosemary Roasted Vegetables
Fresh Baked Scones and Breakfast Breads with Devonshire Cream, Honey and Preserves

International Coffee and Tea Station

Sweet Endings

Mini Cheesecakes, Tarts, Bars, Eclairs, Cannoli and Chocolate Covered Strawberries