Breakfast

The Continental‏

  • Fresh FruitPlump 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 PastriesCherry, apple, lemon, and cheese 

  • Assorted bagelsIncludes a variety of spreads and cream cheeses  

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

  • BeveragesAssorted 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 EggsMade from fresh grade A eggs  

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

  • Hash brownsDiced potatoes‏ sauteed with onion and peppers, lightly seasoned .  

  • BreadsEnglish muffins and assorted bagels with a variety of spreads  

  • DrinksAssorted chilled fruit juices 

  • Fresh brewed Columbian coffeeRegular, 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 BenedictScrambled eggs atop an English muffin with sliced Canadian bacon and smothered in homemade citrus hollandaise sauce (topped with crabmeat additional $2 per person)  

  • Belgian WafflesCrispy 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 SaladDriscoll 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  

  • BreadsAssortment 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 BrownsDiced potatoes sautéed with onions and peppers and lightly seasoned  

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

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

  • Belgian WafflesCrispy-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 FiletLightly 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  

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