Easter Champagne Brunch
March 23rd-2008, 11am – 3pm
Traditional Breakfast Items
House Italian Breakfast Sausages
Bacon, Country Roasted Potatoes (Red Skin Potatoes), Morning Pastries and Rolls
Omelet Station
Omelets made to order with chef’s selection of accompaniments
Meat Carving Station
Leg of Lamb
Baron of Beef
Salads and Antipasto Station
Caprese, Caesar, Spinach and Napolitano Salad
Prosciutto and Melon
Olives & Grilled Vegetables
Bruschetta Pomodoro
Hot Entrees
Chicken Cacciatore
Salmon Piccata
Gnocchi Pomodore
Ravioli Di Magro
Rigatoni Bolognese
Risotto Pescatora
Gnocchi Pomodoro
Mixed Vegetables
Chilled Seafood Display:
Calamari in Lemon Oil
Green & Black Mussels
Manila Clams
Salmon Carpaccio
Shrimp with Traditional Cocktail Sauce
Scallops in Garlic Olive Oil
Smoked Salmon with a Traditional Garnish
Dessert & Fruit Station:
Pastry Chefs
