Saturday, April 9, 2011Executive 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 Omelet Station Coffee, Milk and Orange Juice Lunch: Noon-2 p.m. Daily Lunch Buffet Fresh Greens with a Variety of Dressings and Toppings Hickory Smoked Pulled Pork, Barbecue Baby Back Ribs Carver's Table: Smoked Beef Brisket with Chipotle Glaze Slow Roasted Bourbon Baked Beans Grilled Sweet Corn, Tarragon Scented Cole Slaw, Bacon and Scallion Potato Salad Selection of Rolls Peach and Blueberry Cobbler Afternoon Hors d’oeuvres: 4:30-6:30 p.m. Pork and Scallion Spring Rolls, Plum Dipping Sauce Thai Chicken Sticks with Soy Dipping Sauce Pot Stickers, Oriental Dipping Sauce Peking Duck with Sesame-Orange Dipping Sauce, Napa Slaw Sesame Seared Shrimp, Basil Pepper Aioli Carver's Table: Honey Sesame Glazed Pork Loin, Wasabi Aioli, Rolls Chocolate Fountain with Seasonal Fruits and Assorted Snacks for Dipping |
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