Brunch

  • Cuban Scrambled Eggs; Onion, peppers, peas and salsa
  • Spring Vegetable “Hash”; diced red potatoes, carrots, peppers, onion, and asparagus
  • Potato Pancakes or Latkes served with sour cream, applesauce, or caviar
  • Stuffed Potatoes: Broccoli and Dill, Artichoke & Peppers with Feta & olives, Stuffed Sweet Potatoes w/Pecans, dried Cranberries and Ginger
  • Oven baked sliced potatoes golden brown & crisp
  • Cheese and or Chicken Enchiladas with “drunken beans” and Salad (Margaritas and Mimosas)
  • Chilaquiles; a Mexican brunch favorite and one of my own. Layers of tortillas, cheese, tomatoes, cilantro, and sour cream. Optional add spinach or zucchini
  • Onion & Bell Pepper Strata with fresh herbs
  • Curry Strata with Broccoli and Mushrooms
  • Cheddar & Spinach Strata (add tomato)
  • Tomato Quiche, Spinach Quiche, or Broccoli Quiche, Spinach and Shrimp Quiche
  • Roasted Vegetables with Balsamic-Lemon Vinaigrette; Beets, Acorn Squash, Sweet Potatoes, Brussels Sprouts, and fresh Rosemary
  • Grilled Portobello Mushrooms, Sweet Peppers, and Mushrooms; Balsamic dressing
  • Creamy Scrambled Eggs
  • Omelet Station
  • Carving Turkey, and Beef or Ham with all the accouterments and Bread Basket
  • Homemade Soup and Crusty NY Bread and butter
  • Sliced Fresh Tomatoes seasonal, Caper Vinaigrette and fresh Basil with or without Mozzarella, onion, and cucumbers
  • Poached Spring Asparagus
  • Numerous Grain Salads in “Sides and Salads” Section of Menu
  • Salad: Great Green Salad, Caesar Salad, Greens with Fresh Orange Sections, Walnuts and Orange Vinaigrette
  • Bean and Sausage Cassoulet
  • Leek and Mushroom Lasagna (white sauce)
  • Quiche Lorraine: Traditional with Bacon and Swiss Cheese baked in pie crust or Puff Pastry Crust
  • Asparagus & Goat Cheese Tart with Tarragon

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  • Spinach Ricotta and Raisin Tart; a deep dish Italian Tart
  • Homemade Buttermilk Corn Bread; or Chile Cheese Cornbread
  • Basket of Asst Mini Muffins, Danish, and Fresh Bagels
  • Greek Chicken Pie with Golden Raisins in Phyllo Pastry
  • Poached Salmon; Whole or Fillet served with lemon dill cream sauce
  • Smoked Salmon and Onion Cheesecake (like Quiche)
  • Maple Glazed Canadian Bacon Slices
  • Maple Glazed Seared Fresh Salmon Slices
  • Combined tray of Smoked Salmon & Smoked White Fish, and or Sable and or Caviar as above
  • Full Tray of Smoked Salmon decoratively presented with Onion, Cucumber, and Capers
  • Warm Dutch Apple Pancake; served in wedges
  • Pineapple Upside-down French Toast; oven baked Challah, Eggs, Pineapples and Brown Sugar
  • French Toasted Brioche with Bananas Roasted with Butter and Brown Sugar
  • Creamy Smoked Salmon & Dill Tart made with Phyllo pastry
  • Smoked Salmon and Onion Tart
  • Yukon Potato and Bacon Tart
  • Smoked Chicken and Cheese Tart with Olives; Baked in a Flaky Crust, Pizza Style
  • Serve one, or a variety of Savory Tarts
  • Strudel: Spinach and Feta Strudel, Seafood Strudel, or Asparagus and Ham Strudel
  • Pasta Frittatas: Vermicelli w/Eggplant, Cappellini w/Asparagus, Spaghetti w/Sausage & Tomato
  • Vegetable: Mushroom, Peppers, and Onion Frittata, Asparagus and Peas w/Tomato or Red Bell Pepper Frittata, Artichoke Heart & Parmesan, Sweet Sausage & Mushroom served with Spicy Tomato Sauce, Ratatouille
  • Frittatas: are large open Spanish Omelets with New Potatoes and fresh herbs selection as follows:
  • Omelet Station; each omelet made individually for your guests with their choices of many fillings and toppings; also Pancake, Waffle and French Toast Stations with assorted Toppings
  • Crepes with Caramelized Apples dusted with confectioners sugar

 

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