MENU
SUNDAY EVENING: MARCH 11TH
Premium Package Bar
- Includes all premium spirits, sommelier red and white wine selections, imported and domestic beers, soft drinks, waters and power drinks.
New York
- 40 oz. New York Steak au Poivre Carved to Order
- Mom’s au Gratin Cheesy Potatoes
- Beef Steak Tomato Salad with Shaved Bermuda Onions and Crumbled Bleu Cheese
- Garlic Bread
Salmon Station
- Whole Baked Stuffed Wild Pacific Salmon, Carved to Order
- Spinach, Pine Nut and Golden Raisin Stuffing
- Shaved Fennel Salad with Warm Walnut Vinaigrette
- Artisan Breads
Prosciutto Station
- San Danielle Prosciutto Sliced to Order from a 1922 Berkel Model #5 Prosciutto Slicer
- California Poached Figs
- Moscato Poached Pears
- Parmesan Sticks and Tuscan Bread
BREAKFAST: MONDAY MARCH 12TH
- Freshly Squeezed Orange and Grapefruit Juices
- Season’s Best Sliced Fruit
- Real Scrambled Farm Fresh Eggs and Today’s Breakfast Potatoes
- Artisan Breakfast Pastries with Butter and Preserves
- Toast Stations to include White, Wheat and Rye Sliced Breads
- Thick Sliced Applewood Smoked Bacon
- Corned Beef Hash
- White Chocolate Brioche French Toast Studded with Candied Oranges with Whipped
- Butter and Maple Syrup
LUNCH: MONDAY MARCH 12TH
Minestrone Monday Italian Deli Lunch Buffet
- Bruschetta Bar with Olive Oil Toasted Ciabatta Crisps and Parmesan Lavosh
- Tomato, Onion and Basil Salsa, Fresh Bufala Ricotta
- Roasted Red and Yellow Peppers with Eggplant and Onion Caponata, Kalamata Olive Tapenade
- Fresh Mozzarella and Tomato Salad with Basil and Red Wine Shallot Dressing
- Chopped Salad with Iceberg, Asparagus, Artichokes, Chickpeas, Roasted Tomato, Scallions and Roasted Tomato and Herb Dressing
- Grilled Marinated Pepper, Assorted Olive, Grilled Balsamic Onion, Baby Lettuce and Sun-Dried Tomato Platter
- Provolone, Asiago, Aged Fontina
- Prosciutto, Coppa, Bresaola
- Tiramisu, Cannoli, Panna Cotta
MONDAY EVENING MARCH 12TH
Premium Package Bar
- Includes all premium spirits, sommelier red and white wine selections, imported and domestic beers, soft drinks, waters and power drinks.
Pork Belly Station
- Forty Eight Hour Slow Cooked Yuzu Brined Pork Belly
- Asian Slaw
- Hoisin
- Steamed Rice Buns
Grilled Cheese
- Grilled White Chocolate and Orange Bread with Brie and Honeycomb
- Sourdough with Wisconsin White Cheddar and Smoked Tomato Ketchup
- Kalamata Olive Bread with Bufala Mozzarella, Sweet Roasted Peppers and Balsamic Dipping Syrup
Soup and Chowder
- Creamy Tomato Basil Soup with Parmesan Croutons
- Sherried Lobster Bisque with Mini Corn Muffins
- New England Clam Chowder with Homemade Oyster Crackers
Duck Station
- Peking-Style Duck Carved to Order
- Chinese Sesame Pancakes
- Julienne Scallions, Hoisin Sauce
- Steamed Rice Buns
BREAKFAST: TUESDAY MARCH 13TH
Buffet Breakfast
- Freshly Squeezed Orange and Grapefruit Juices
- Season’s Best Sliced Fruit
- Real Scrambled Farm Fresh Eggs and Today’s Breakfast Potatoes
- Artisan Breakfast Pastries with Butter and Preserves
- Toast Stations to include White, Wheat and Rye Sliced Breads
- Thick Sliced Applewood Bacon
- Fra Mani Breakfast Sausage
- Belgium Waffles with Whipped Butter and Maple Syrup
LUNCH: TUESDAY MARCH 13TH
Thai Thursday Lunch Buffet
- Grilled Rare Flank Steak with Fresh Cilantro Lime Vinaigrette, Cucumber, Mix Greens, and Cherry Tomatoes
- Crisp Cucumber Cabbage and Tomato Salad tossed with Mint and Peanuts
- Pork Larb with Cabbage and Onion
- Panang Chicken Curry
- Fried Catfish with Basil, Jalapeno and Sweet Thai Chili Sauce
- Beef Pad Thai
- Steamed Rice Buns
- Fried Tofu with Sweet Chili and Basil
- Finger Bananas and Clementine’s, Cool Mango with Coconut Tapioca
- Ginger and Orange “Opera” Cake
- Thai Iced Tea
