Business & Tech
Easter Brunch and Dinner Buffet
INFORMATION SHEET FOR EASTER
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APRIL 08, 2012
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IN GRAND BALLROOM
11:30 a.m. – 4:00 p.m.
BUFFET COLD ITEMS: Melon, Fruit & Cheese, Relish Bowl, Salads, Smoked Salmon,Easter Eggs, Fresh Shrimp Cocktail, Deviled Eggs, Antipasto Display
SOUP/SALAD/PASTA STATION: Choices of Soup, Pasta, Salad, Dressing, Cheeses And Garnish
BUFFET HOT ITEMS: Breakfast Meats, French Toast, Seafood Newburg, Seafood Scampi, Chicken Stir Fry, Pastas, Vegetables, Rice , Whipped Potatoes, Sweet Potatoes, Scalloped Potatoes
CHEF CARVINGS: Roast Turkey (make sure gravy, Prime Rib, Virginia Ham, Leg of Lamb
OMELET STATION & WAFFLE STATIONS
BUFFET DESSERT:Whole Fruits, Cookies, Cakes, Custard, Mousse, Asst Pies, Brownies & Sweets, Mini Pastries, Jelly Beans & Easter Candy, Waffles & Ice Cream
CHOCOLATE FOUNTAIN STATION: White & Dark Choco, Fruit, Marshmallows, etc.
FRUIT PUNCH FOUNTAINS & SOFT DRINKS INCLUDED:
SEATING FROM 11:30 AM – 4:00 PM / ADULTS $38.00 – CHILDREN UNDER 10 $17.00 PLUS TAX & GRATUITY ADDED TO CHECK
CASH BAR FOR ALL ALCOHOLIC DRINKS
11:30 a.m. 1:30 p.m. *LAST SEATING FOR OMELET STATION IS 1:30
12:00 p.m. 3:00 p.m.
12:30 p.m. 3:30 p.m.
1:00 p.m. 4:00 p.m.