Breakfast Basket –cranberry scones, carrot-ginger muffins and mini danishes Basket of Rolls –an assortment of rustic rolls Fruit Salad Bowl Skewered Fruit with yogurt dip Smoked Salmon and Bagel Display –with sliced red onions, tomatoes,
cream cheese, capers and plain bagelsEGGS Frittatas –an egg casserole baked to perfection
Bacon and Onion with swiss cheese
Roasted Vegetables with cheddar cheese
Southwestern with mexican cheese, sautéed peppers, onions and cilantro
Cheddar and swiss cheeses
Quiche – Deep Dish Style
Traditional Lorraine made with swiss cheese, bacon and onion
Roasted Tomato and Zucchini
Cheddar Cheese and Artichoke
Omelet Station –select from a variety of toppings and have the Chef prepare
a perfect omelet
Eggs Benedict –poached eggs and english muffins with canadian bacon and
hollandaise sauce Fabulous French Toast –brulee style french toast made with brioche
POTATO SIDE DISHES
Yukon Hash Brown Potatoes
Roasted Rosemary Potatoes
Red Bliss Potato Salad with horseradish dressing
Traditional Rice Pilaf
Potato au Gratin
MEAT SIDES
Sausage
Bacon Strips
Turkey Bacon
Grilled Ham
Canadian Bacon
VEGETABLES and PASTA
Tian Provençale –baked vegetable gratin over caramelized onions Blanched Asparaguswith orange and pistachio dressing Roasted Vegetables –medley of seasonal vegetables Tomato Provençale
–baked tomatoes topped with breadcrumbs, parsley and garlic Green Beansin lemon and caper vinaigrette Penne Pasta Marinarawith tomatoes and fresh basil in a light vinaigrette Three Cheese Ravioliin a lemon herb sauce
LUNCH ENTRÉES Grilled Lemon Chicken Breastin natural juices Chicken Provençale
– fricassee of chicken with sun-dried tomato, black olives and
artichoke hearts in a light white wine and fresh basil broth Sliced Free Range Turkey Breastwith cranberry chutney Sliced Beef Tenderloinserved with salsa verde Hoisin Marinated Flank Steakthinly sliced in natural juices Seafood Crêpeswith mushrooms and vegetables in a creamy white wine sauce Flounder and Crab Rouladein white wine sauce Poached Salmon en Bellevueserved with chive mayonnaise
SALADS
Garden Salad greens with grape tomatoes, shredded carrots and cucumbers
Martha’s Vineyardfield greens with dried cranberries, goat cheese and red onions Middle Eastern Tabouleserved with crumbled feta
White Bean Salad tossed with grilled vegetables and crumbled blue cheese
Endive and Watercress Salad with walnuts and raspberry vinaigrette
Sliced Tomato and Mozzarella Salad Shrimp Saladwith Vegetables
Salad Nicoisewith Grilled Tuna
BEVERAGES
Orange Juice Tomato Juice Coffee – regular and decaffeinated Variety of TeasDESSERTS
Crème Caramel
Fruit Tart
Triple Chocolate Mousse Cake
Sweet Trayof lemon squares, brownies and cookies
