Easter Grand Buffet

Bear in mind that you should conduct yourself in life as at a feast. Epictetus (55 AD - 135 AD)

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Easter 2015

Sunday April 05, 2015


House Cured Steamship Ham

Cherry Jam

Chef Carved All Natural Prime Rib

Rosemary and Cracked Pepper Crust

Port Demi-Glace

 

Braised Spring Lamb Rillettes

Roasted Rutabaga and Apple

 

Potato Crusted Scottish Salmon

Wild Grain Pilaf, Broccolini and Lemon Butter Sauce

 

Saffron Braised Celeriac

Tomato Confit, Chiffonade of Parsley

 

Chilled and Halved Potts Harbor Lobsters

Fresh Lemon and Drawn Butter

 

Roasted Local Vegetables

 

Crushed Duck Fat Potatoes with Sea Salt and Black Pepper

 

Hand Cut Squid Ink Pasta

 

Spicy House Made Chorizo Sausage, Seared Scallops, Lemon Garlic Aioli

 

Egg Roulade

Tender Spinach, Herbed Cheese, Dill Hollandaise

 

Curried Cauliflower and Apple Soup with Roasted Chicken

 

Asparagus Bisque with Watercress Leaves and Lemon Oil

 

Local Vegetable Terrine

 

Sunflower Seed Hummus

 

Assorted House made Sausages

 

Mustard Pickled Onions, Grainy Horseradish and Apple Mustard

 

Baguette, Mediterranean Olives

 

Shaved Spring Vegetable Salad

 

Beets, carrots, fennel, cabbages, red onion, 3 color asparagus

 

Carrot Wrapped Blue Cheese Mousse

Aged Rice Wine Vinegar and Olive Oil

 

Toasted Wheat Berry Salad

 

Roasted Pearl Onions, Pistachios, Mint, Parsley, Banyuls Vinegar

 

Local Greens from Our Farms

 

Herbed Apple Cider Vinaigrette

 

Champagne Maple Vinaigrette

 

Kale Cheesecake with Mediterranean Olive Tapenade

 

Maple and Mascarpone Mousse on Sour Dough Crostini

 

Crisp Braised Pork Belly

 

Smoked Salmon Cornet Platter

 

Shrimp Ravigot

 

Display of Local and Artisan Cheeses

 

Sliced Fresh Fruit

 


Desserts


Chocolate Hazelnut Crepe Gateau

Gluten Free Black Forest Torte

Maple Walnut Cheese Cake

Lemon Mascarpone Coconut Cake

Raspberry White Chocolate Pecan Tart

Blueberry Pie

Berries in Anglaise

Chocolate Peanut Butter Pie

Ice Milk

Raspberry Champagne Sorbet