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Easter Brunch

Sunday, March 31st, 2013


Buffet
Sliced Fresh Fruits, a selection of Salads,
House-Made Pastries:
Apricot Scones, Savory Bacon and Cheddar Scones,
Chocolate Croissants, Beignets, Banana Muffins

Individual Tarts:
Lemon Curd, Blueberry Banana Cream,
Fresh Fruit with Pastry Cream

Cupcakes:
Carrot Cake with Cream Cheese,
Vanilla, Chocolate Caramel

Cheesecakes:
Strawberry, Blueberry
Freshly Squeezed Orange Juice and Coffee
18

Entrées
Includes a visit to the Buffet

Belgian Waffle with Fresh Berries,
Whipped Cream and Real Maple Syrup
26

Poached Eggs, Wilted Spinach or House-Cured Ham,
Toasted House-Made Brioche and Hollandaise Sauce
28

Frittata of House-Cured Ham and Mountina Cheese
or Spring Vegetable Frittata
26

Bison Hanger Steak with Roasted Broccolini
36

Baked Chicken Breast Stuffed with Fresh Basil,
Amaltheia Dairy Chèvre Cheese and Tomatoes
32

John Smith Ranch Montana Pork Chop Grilled to Order
Over Mesquite with Balsamic Braised Baby Kale
34

White Wine Poached Locally Raised Rainbow Trout
with Fennel, Orange and Tomato Salad
36


All menus subject to change.