Easter Brunch Buffet
Upon Arrival
ENJOY A MIMOSA OR BLOODY MARY
Garde Manger
VEGETARIAN CHARCUTERIE DISPLAY fresh local fruits and vegetables, beetroot hummus, mix olive tapenade, basil pesto, roasted red pepper hummus, walnut, and lentil pate
IMPORTED AND DOMESTIC CHEESE jams spread, mix nuts and local honeycomb
ANTIPASTO DISPLAY grilled vegetables, Italian cold cut salad, caprese salad
CHEF SELECTION OF ARTISAN CURED MEATS mustards, olives, and pickles
Bread Display
FRESH MADE ROLLS, FLATBREADS, PASTRIES, MUFFINS
Seafood Station
COCKTAIL SHRIMP, SUSHI AND NIGIRI (made to order)
FRESH SHUCKED OYSTERS with accoutrements
COLD AND HOT SMOKED SALMON DISPLAY pumpernickel, bagels, cream cheese, red onions, chopped hard boiled eggs, capers
Hand Tossed Salad
(Tossed to order)
HARVEST MIX GREENS tossed in ranch, balsamic vinaigrette or poppyseed dressing, heirloom cherry tomatoes, sliced cucumber, shaved carrots, sunflower seeds, pumpkin seeds, feta cheese, cheddar cheese, herbed croutons
Chef’s Hand Carved Offerings
HERBED CRUSTED BEEF TENDERLOIN chimichurri, au jus
HERBED YOGURT ROASTED COLORADO LEG OF LAMB mint pesto, cherry mint gastrique
SWEET TEA BRINED BONE-IN PORK RACK honey mustard, brown sugar whiskey glaze
FRESH HERB WHOLE GRILLED MOUNTAIN STEELHEAD TROUT grilled lemon, pico de gallo, roasted garlic aioli
Main Sides
ROASTED CHINESE EGGPLANT with sumac yogurt, and pomegranate seeds
HARISSA ROASTED HEIRLOOM BABY CARROTS with maple crème fraiche
ROASTED BRUSSELS SPROUTS apple, and red onion with citrus hazelnut drizzle
RABBIT CASSOULET
BARLEY WITH SAUTEED LEEKS, PEAS, AND PARSLEY
APPLEWOOD SMOKED BACON AND WHOLE HOG BREAKFAST SAUSAGE
MINI ASPARAGUS AND MUSHROOM FRITTATA
SOUTHWESTERN POTATO NEST
YUKON GOLD WHIPPED POTATOES
Omelet and Pancake Station
DESIGN YOUR PERSONALIZED FARM FRESH OMELET
BUTTERMILK PANCAKE STATION with assorted toppings and pure vermont maple syrup
Dessert Buffet Station
KEY LIME TARTS
CHEESECAKE BROWNIES GF BAHIBE CHOCOLATE MOUSSE GF
MINI LEMON POPPY SEED CUPCAKES GF DARK CHOCOLATE ALMOND TART CAKE BATTER COOKIES
MINI CARROT CUPCAKES with cream cheese frosting
Dessert Action Station
FRESH FRIED BEIGNETS