EASTER BRUNCH EXPERIENCE
Join us on Sunday, April 1 at 11:00 AM
CALL NOW TO RESERVE: 716 524-3347

 

Starter Station

  • Seasonal Fruit, Cheese and Crudité Display
  • Smoked Salmon and Goat Cheese Roulade
  • Bacon Display
  • Orange Cinnamon Rolls
  • Blueberry Citron Soup
  • Spicy Crab Salad

Salad Station

  • Golden Beet Tartar
  • Kale Caesar
  • Watermelon and Papaya Salad

Omelet Station

Made to Order, Choice of Traditional Breakfast Ingredients

Carver Station

Hand Cut Prime Rib and Sliced Honey Brisket Ham
Mashed Potatoes, Carrot Soufflé

Passed Entrees

  • Shrimp Frittata
  • Asparagus and Poached Eggs
  • Pork Tender Loin Spiedino
  • Scallop Thermidor
  • PBJ Waffle
  • Chicken Lettuce Wraps
  • Shiitake Tacos
  • Jamaican Jerk Red Snapper
  • Sweet Breads

Dessert Station

A variety of handmade seasonal desserts, cakes, tarts and delicacies

Kid’s Menu

  • PBJ Waffle
  • Mini Cheese Burgers
  • Fish Sticks
  • BBQ Chicken Pizza
  • Pork Tender Loin Spiedino
  • Texas Toms

Dinner Features | Starting at 6:00 PM

Starters

Golden Beet Tartar
Roasted Beets, Horseradish Cream, Cucumber, Capers and Spring Onions

Watermelon and Papaya Salad
Pickled Papaya, Fresh Watermelon, Jalapenos, Red Onion and Tequila Dressing

Kale Caesar
Kale, Roasted Chick Peas, Nutritional Yeast and Zesty Lemon Vinaigrette

Sweet Breads
Lemon, Capers, Celery Root Puree

Scallop Thermidor
Seared Scallops topped with Lobster Claw and Gruyere Béchamel
Vegetarian Option Seared Trumpet Mushrooms topped with Leek and Gruyere Béchamel

Entrees

Hand Carved Prime Rib
Slow Roasted Prime Rib Mashed Potatoes and Carrot Soufflé

Honey Glazed Ham
Sliced Brisket Ham Macaroni and Cheese and Carrot Soufflé

Jamaican Jerk Red Snapper
Red Snapper Filet braised in Tomato Concasse, Green Bell Peppers, and Arbol Peppers
Served with Baby Bok Choy and Rice

Pork Tenderloin
Seared Pork Medallions in a Pistachio Apricot Soffritto
Served with Roasted Sweet Potatoes and Asparagus