Quote:
Originally Posted by Bumper
Marginally acceptable menu offerings, Jacko. Still no peanut butter and jam sandwiches though, I notice, or squeeze cheese on Triscuits. And you call yourselves a classy restaurant?
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How about tomorrow's brunch?
Chef’s Choice Soups
Our Chef’s Unique Brothy & Creamy Creations
Entrees
Dried Chili Rubbed Char-grilled Prime Rib of Beef Carved to Order
With Fresh Garden Sage Scented Pan Sauce & Horseradish Sour Cream
Cider Brined & Fire Roasted Center Cut Smithfield Pork Loin
Steeped in a Fresh Oregano Infused Forest Mushroom Veloute
White Balsamic & Organic Garden Herb Marinated Chicken Breast Scaloppini
Simmered in a Dry Sherry Scented Mornay Cream
Cast-Iron Seared & Seasoned Hawaiian Sun Fish
Complemented by a Key Lime & Fresh Orange Beurre Blanc
Delectable Displays
Featuring Distinctive Imported & Domestic Cheeses,
In-house Smoked Salmon, or Assorted Cold Cuts & Spreads
Seasonal Garden Vegetables & Pasta
Local & Estate Grown Organic Vegetables Hand Selected by the Chef
Blue Cheese & Buttermilk Mashed Yukon Gold Potatoes
Three Cheese Penne Au Gratin
Chef’s Choice Composed Salads
Sophisticated Appalachian Fare with
The finest Vegetables, Fruits & Pastas
Season’s Baby Field Green Salad with Sliced European Cucumbers,
Julienne Carrots, Grape Tomatoes, and Assorted Sprouts
Favorite Brunch Items
Crisp Belgian Waffles and Buttermilk Pancakes with Warm Maple Syrup
Yellow Stone Ground Cheese Grits
Applewood Smoked Bacon & Buttermilk Biscuits
French Boursin Cream Cheese Studded Soft Scramble Eggs
Assortment of Freshly Baked Breads
Desserts
Assorted Pies, Cakes and Pastries
Created By Our Talented Pastry Team