The Continental‏

• Fresh Fruit - Plump Driscoll strawberries, freshly cut Hawaiian pineapple, slices of cantaloupe and honey dew melon, clusters of green and red grapes  

• Assorted Muffins -  Blueberry, apple crumb, banana nut and chocolate chip  

• Assorted Pastries - Cherry, apple, lemon, and cheese 

• Assorted bagels - Includes a variety of spreads and cream cheeses  

• Assorted Breakfast Sandwiches - Bagels, English muffins and biscuits  are served with eggs, turkey and pork sausage patties  

• Beverages - Assorted chilled fruit juices 

• Fresh brewed Columbian coffee - Regular, decaffeinated coffee and hot water for tea  

• Additions to your Breakfast - Fresh fruit salad, yogurt and granola, bottled water, cereal bowls with milk, warm cinnamon and pecan sticky buns 

 

 

Hot Breakfast Buffet 

• Fresh Fruit  -  Plump Driscoll strawberries, freshly cut Hawaiian pineapple, cantaloupe and honeydew slices, clusters for red and green grapes and sliced kiwi  

• Fresh Baked Muffins -  Blueberry, apple crumb, banana nut and chocolate chip with whipped butter  

• Assorted Pastries - Cherry, apple, lemon, and cheese 

• Scrambled Eggs - Made from fresh grade A eggs  

• Breakfast Meats -  Turkey Sausage, Crispy bacon and country sausage links  

• Hash browns - Diced potatoes‏ sauteed with onion and peppers, lightly seasoned .  

• Breads - English muffins and assorted bagels with a variety of spreads  

• Drinks - Assorted chilled fruit juices 

• Fresh brewed Columbian coffee - Regular, decaffeinated coffee and hot water for tea  

• Make Breakfast Egg - Excellent With these Scrumptious Additions - 

• Italian Vegetable Frittata - Roasted peppers, broccoli, artichokes, red onion, mozzarella and fontina cheeses blended with fresh scrambled eggs. Baked until golden brown.  

• Eggs Benedict - Scrambled eggs atop an English muffin with sliced Canadian bacon and smothered in homemade citrus hollandaise sauce (topped with crabmeat additional $2 per person)  

• Belgian Waffles - Crispy light waffles served with whipped butter, syrup, strawberries, blueberries and whipped cream  

• French Toast  - Thick slices Texas Toast bread dipped in egg batter and cooked on the griddle until golden brown and crisp. Topped with assorted toppings 

• Eggs Rancheros  - Scrambled eggs atop a bed of seasoned black beans topped with a mildly spicy sausage and tomato sauce with melted cheddar cheese. Served with corn bread, sour cream and chopped scallions  

• Omelet Station Made to Order -  Grade A Eggs, Egg Whites, Spinach, Diced Tomato, Cheddar Cheese, Ham and Mushrooms 

• The Mason Dixon  -  Homemade buttermilk biscuit topped with fluffy scrambled eggs, rich sausage gravy and sharp cheddar cheese.  

 

 

Brunch Buffet‏

• Fresh Fruit Salad - Driscoll strawberries,‏ freshly cut Hawaiian pineapple, cantaloupe and honeydew, red and green grapes, blueberries, and kiwi  

• Fresh Baked Muffins - Blueberry, apple, chocolate chip, apple walnut. Served with whipped butter  

• Breads - Assortment of fresh New York style bagels, English muffins and buttery croissants  

• Salads -  Classic Caesar Salad: Fresh chopped romaine lettuce tossed with Caesar dressing, Parmesan cheese, and croutons 

• Montego Bay Salad - Mesclun greens tossed with a citrus vinaigrette, pecans, pineapple, mango and Asiago cheese  

• Mediterranean Salad -Roma tomatoes, kalamata olives, pepperoncinis, red onion, feta cheese and mixed greens, tossed with Greek vinaigrette 

• Thai Cashew Salad - Bok Choy, red cabbage and iceberg lettuce tossed with bamboo shoots, bean sprouts, cashews, carrots and Thai vinaigrette 

 

 

Choice of 4 Breakfast Items

• Scrambled Eggs - Made from fresh grade A eggs with crispy bacon and country sausage links  

• Hash Browns - Diced potatoes sautéed with onions and peppers and lightly seasoned  

• Italian Vegetable Frittata - Roasted Peppers, broccoli, artichokes, red onion, mozzarella , blended with eggs, cream and baked until golden brown.

• Eggs Benedict - Scrambled eggs atop an English muffin with sliced Canadian bacon- smothered in homemade citrus hollandaise sauce. (Topped with crabmeat additional $2 per person)  

• Belgian Waffles - Crispy-light waffles served with whipped butter, Vermont maple syrup, strawberries, blueberries and whipped cream.  

• Cheddar Grits - Slow simmered hominy grits, butter, parmesan and cheddar cheeses 

• Shrimp and Grits(market price) - Sauteed gulf shrimp,  slow simmered in hominy grits, butter, parmesan and cheddar cheeses 

• French Toast - Thick slices of Texas Toast bread dipped in orange accented egg batter- cooked on the griddle until golden brown and crisp. Topped with apple compote and served with maple syrup.  

• The Mason Dixon - Homemade buttermilk biscuit topped with fluffy scrambled eggs, rich sausage gravy and sharp cheddar cheese.  

 

 

Choice of Entrée Items for a Brunch Menu 

• Filet of Beef - Seasoned with salt , garlic, paprika and fresh cracked pepper-Oven roasted to perfection. 

• Turkey Breast  - Boneless turkey breast coated with Dijon mustard and fresh herbs slow smoked over applewood coals.* Sliced thin and served with fresh baked rolls and appropriate condiments.  

• Fresh Jerked Salmon Filet - Lightly seasoned‏ and grilled. Topped with a fresh tropical salsa.  

• Baked Ziti Sorrentina -  Ziti cut pasta with Chef Myles’ “Made From Scratch “ meat sauce, mozzarella cheese and baked in the oven until golden brown. (Vegetarian is optional)  

• Cajun Jambalaya -  Tender Gulf Shrimp and Smoked Turkey Sausage, sweet Vidalia onions, brown rice, tomatoes, and Bayou “secrets” (without the heat) 

• Penne DaParma - Penne cut pasta, sun dried tomato Pesto, spinach, caramelized onions, wild mushrooms and smoked mozzarella Penne Pasta 

• Chicken Marsala  - Lightly sautéed boneless breasts "painted" with a mushroom and Marsala wine sauce