Easter Grand Buffet

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


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



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