Brunch Menus

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Brunch, a spread of breakfast foods and lunch dishes typically served mid- to late-morning, combines an array of savory and sweet dishes. The term first appeared in 1895 in a “Hunter’s Weekly” article as a plea to normalize a late morning meal that would appease late sleepers and satisfy Sunday morning church-goers. It might have been narrow in its original purpose, but brunch is a meal open for vast interpretation, depending on the region where it is served and personal taste. Brunch can include a short list of offerings or revolve around an elaborate buf- fet; it can include alcohol; and it isn’t served exclusively on
Sunday mornings anymore.

The Basics

 

Bakery Basket
Fresh Baked Bagels * Mini Croissants * Banana Nut Bread

 

Hot Breakfast Buffet
Fluffy Scrambled Eggs
Texas Style French Toast w/ Maple Syrup
Apple Wood Smoked Bacon
Grilled Breakfast Sausage
Home Fried Potatoes

 

Freshly Prepared Salads Decorated On China Platters
Tuna Salad * Chicken Salad
Pasta Salad Vinaigrette
Spring Greens with Toasted Almonds & Mandarin Oranges
Light Citrus Vinaigrette Dressing
Fresh Cut Fruit & Berry Salad

$19.95 per person / Minimum 35 people

Included In Package Pricing:

  • Standard disposable plates, utensils, napkins.
  • Stainless steel chafing dishes, sterno, serving utensils.
 

“A Little More Lunchy Brunch Buffets”

 

“Salads & Such”

Israeli Couscous Salad w/ Baby Spinach, Blueberries & Walnuts
Fresh Mozzarella Salad w/ Sliced Grape Tomatoes, Light Pesto Dressing
Fresh Cut Fruit & Berries
Assorted Mini Croissant Salad Sandwiches
(dilled shrimp salad, chicken salad, egg salad)

 
 
 

Bakery Basket

Fresh Baked Mini Croissants * Banana Nut Bread * Mini Fruit & Cheese Danish

 

Hot Dishes
Assorted Fresh Baked Quiche
Egg White Frittata with Spinach, Mushrooms & Feta Cheese
Grilled Salmon Florentine
Roulade of Chicken Breast with Broccoli Rabe, Crumbled Sausage, Fresh Mozzarella

 

Choice of One Pasta Dish

Quatro Fromagio Ravioli w/ Sun-Dried Tomato & Roasted Pepper Cream Sauce
Mezze Rigatoni Ala Vodka w/ Grilled Chicken, Peas & Prosciutto
Tricolor Cheese Tortellini Alfredo w/ Fresh Veggies
Penne w/ Sautéed Baby Spinach, Sun-Dried Tomatoes, Artichoke Hearts in Roasted Garlic & Tomato Broth

$26.95 per person / Minimum 35 people

Included In Package Pricing:

  • Standard disposable plates, utensils, napkins.
  • Stainless steel chafing dishes, sterno, serving utensils.
  • All cold dishes decorated on white china platters

You May Also Want To Consider:

  • Fresh Brewed Regular & Decaffeinated Coffee w/ Assorted Teas, Cream, Sugar, Artificial Sweetener, Coffee Cups & Stirrers @ $2.50 per person.
  • Chilled Carafes of Tropicana Orange Juice & Ocean Spray Cranberry Juice @ $1.75 per person.

Brunch Buffets

 
 

“Deluxe Brunch Buffet”

Israeli Couscous Salad w/ Baby Spinach, Blueberries & Walnuts
Fresh Mozzarella Salad w/ Sliced Grape Tomatoes, Light Pesto Dressing

Fresh Tossed Caesar Salad
Fresh Cut Fruit & Berries

Fresh Sliced Lox w/ Lettuce, Tomatoes, Onions & Capers

 

Omelet Station

Our chef will prepare fresh eggs & omelets to order for your guests!

Fillings: Lox, Bacon, Ham, Spinach, Broccoli, Mushrooms, Peppers, Onions, Feta Cheese, Cheddar Cheese

Applewood Smoked Bacon
Grilled Breakfast Sausage
Yukon Gold & Sweet Potato Home Fry Casserole

 

Bakery Basket

Fresh Baked Mini Croissants * Banana Nut Bread * Assorted Rugelach * Fresh Baked Bagels

 

Hot Luncheon Dishes

Grilled Teriyaki Salmon w/ Fresh Mango Salsa
Choice of One Chicken Entrée
Choice of One Pasta

$32.95 per person + Chef Charges / Minimum 35 people

Included In Package Pricing:

  • Upgraded Deluxe disposable plates, utensils, napkins.
  • Stainless steel chafing dishes, sterno, serving utensils.
  • All cold dishes decorated on white china platters.
  • Fresh Brewed Regular & Decaffeinated Coffee w/ Assorted Teas, Cream, Sugar, Artificial Sweetener, Coffee Cups & Stirrers.
  • Chilled Carafes of Tropicana Orange Juice & Ocean Spray Cranberry Juice.

Brunch, a spread of breakfast foods and lunch dishes typically served mid- to late-morning, combines an array of savory and sweet dishes.

The term first appeared in 1895 in a “Hunter’s Weekly” article as a plea to normalize a late morning meal that would appease late sleepers and satisfy Sunday morning church-goers. It might have been narrow in its original purpose, but brunch is a meal open for vast interpretation, depending on the region where it is served and personal taste.

Brunch can include a short list of offerings or revolve around an elaborate buffet; it can include alcohol; and it isn’t served exclusively on Sunday mornings anymore.