- 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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