 |
- Belgian waffles with fresh fruit puree and warm maple syrup.
- Three-cheese baked eggs with roasted peppers, sweet and spicy bacon and crisped home fries.
- Wild mushroom, shallot and gruyere omelets with fresh baked oatmeal toast.
- Fresh-baked fruit croissants, lemon poppy seed scones and wild blueberry muffins.
- Baked French toast with cardamom and orange marmalade, sausage links and Canadian bacon.
- Jumbo lump crab cakes with roasted tomato sauce and mixed baby green salad with raspberry balsamic vinaigrette.
- Grilled Cajun Mahi with fruit salsa, over wilted Swiss chard, with plantain chips.
- Grilled lobster Caesar salad with homemade croutons and Parmasan crisps.
- Heirloom tomato tart with fresh pesto and orange and arugula salad.
- Grilled shrimp and fresh fruit kabobs.
- Pureed butternut squash soup with maple syrup and cinnamon.
- Thai dumplings with dipping sauces.
- Fresh greens with pan seared goat cheese, caramelized pecans, roasted peppers and tomatoes, drizzled with mango vinaigrette.
- Tornadoes of beef with Gorgonzola sauce rosti potato and roasted asparagus.
- Roasted salmon with Moroccan barbeque sauce, couscous and sautéed Savoy cabbage.
- Seared Tuna with soy marinade and wasabi mayonnaise, with purple sticky rice and julienne vegetables.
- Grilled lamb chops with fresh rosemary bordelaise, tomato basil risotto and sautéed green beans with almonds.
- Pork Portofino, medallions of pork in a savory pan sauce over garlic mashed potatoes, with sautéed apples and cranberries.
- Individual molten chocolate bundt cakes with raspberry coulis and fresh whipped cream.
- Blueberry hazelnut soufflé with vanilla crème anglaise.
- Frozen key lime tart with graham crust and a duet of chocolate and vanilla sauces.
- Bourbon pecan tartlets with chocolate chunks and crème fraiche.
|
|
