Sunday, April 10, 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 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 Selection of Cold Salads French Quarter Blackened Chicken with Creole Sauce Carvers Table: Dijon and Herb Crusted Prime Rib with Au Jus Low Country Seafood Crepes Warm Wild Rice Salad, Three Cheese Macaroni and Cheese, Edisto Stewed Greens Freshly Baked Jalapeno Corn Bread, Butter Assorted Cakes and Tarts Afternoon Hors d’oeuvres: 4:30-6:30 p.m. Selection of Savory Appetizers Carver's Table with Assorted Condiments and Rolls Chocolate Fountain with Seasonal Fruits and Assorted Snacks for Dipping |
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