Thursday, April 7, 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 Chipotle Rubbed House Sirloin with Black-eyed Pea Salsa Blackened Mahi-Mahi, Spanish Rice and Beans Oven Roasted Potatoes with Rosemary and Garlic Spring Vegetables Freshly Baked Rolls, Butter Assorted Cakes and Tarts Afternoon Hors d’oeuvres: 4:30-6:30 p.m. California Grille Marinated New Zealand Lamb Chops, Roasted Garlic-Cilantro Aioli Grilled Spring Vegetables with Balsamic Drizzle Napa Valley Cheese Board, Cured Meats Champagne Grapes, Marinated Olives, Imported Crackers Smoked Salmon Quesadillas, Lemon Dill Crème Barbecue Shrimp Skewers Carver's Table: Marinated Flank Steak, Warm Tortillas Chocolate Fountain with Seasonal Fruits and Assorted Snacks for Dipping |
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