Friday, April 10, 2009Executive Breakfast: 7:30-10 a.m. Assorted Danish, Muffins, Pastries and Bagels with Cream Cheese, Jams and Marmalade Fresh Seasonal Fruits Variety of Hot and Cold Cereals, Granola, Yogurt Daily Breakfast with two meats and one hot item from the following: Grits, Sausage Links, Breakfast Potatoes, Country Ham Apple Wood Smoked Bacon, Scrambled Eggs and Biscuits Waffle Bar with Assorted Toppings Coffee, Milk and Orange Juice Lunch: Noon-2 p.m. Daily Lunch Buffet Fresh Greens with a Variety of Dressings and Toppings Parmesan Crusted Chicken with Wild Mushroom Sauce Honey Pecan Glazed Pork Loin Chop Pepper Seared Salmon with Lemon Tarragon Butter Sauce Buttermilk Mashed Potatoes, Fresh Green Beans Baked Ziti with Apple Smoked Bacon and Grilled Shrimp Freshly Baked Garlic Bread with Shaved Parmesan Tiramisu Afternoon Hors d’oeuvres: 4:30-6:30 p.m. Caribbean Jerk Chicken Wings Jamaican Meatballs with Grilled Pineapple Coconut Shrimp Barbecue Chicken and Pineapple Skewers Pork Empanadas Carver's Table: Made to Order Gyros Chocolate Fountain with Seasonal Fruits and Assorted Snacks for Dipping |
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