Breakfast
The Continental
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Fresh Fruit - Plump Driscoll strawberries, freshly cut Hawaiian pineapple, slices of cantaloupe and honey dew melon, clusters of green and red grapes
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Assorted Muffins - Blueberry, apple crumb, banana nut and chocolate chip
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Assorted Pastries - Cherry, apple, lemon, and cheese
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Assorted bagels - Includes a variety of spreads and cream cheeses
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Assorted Breakfast Sandwiches - Bagels, English muffins and biscuits are served with eggs, turkey and pork sausage patties
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Beverages - Assorted chilled fruit juices
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Fresh brewed Columbian coffee - Regular, decaffeinated coffee and hot water for tea
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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
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Fresh Fruit - Plump Driscoll strawberries, freshly cut Hawaiian pineapple, cantaloupe and honeydew slices, clusters for red and green grapes and sliced kiwi
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Fresh Baked Muffins - Blueberry, apple crumb, banana nut and chocolate chip with whipped butter
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Assorted Pastries - Cherry, apple, lemon, and cheese
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Scrambled Eggs - Made from fresh grade A eggs
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Breakfast Meats - Turkey Sausage, Crispy bacon and country sausage links
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Hash browns - Diced potatoes sauteed with onion and peppers, lightly seasoned .
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Breads - English muffins and assorted bagels with a variety of spreads
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Drinks - Assorted chilled fruit juices
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Fresh brewed Columbian coffee - Regular, decaffeinated coffee and hot water for tea
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Make Breakfast Egg - Excellent With these Scrumptious Additions -
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Italian Vegetable Frittata - Roasted peppers, broccoli, artichokes, red onion, mozzarella and fontina cheeses blended with fresh scrambled eggs. Baked until golden brown.
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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)
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Belgian Waffles - Crispy light waffles served with whipped butter, syrup, strawberries, blueberries and whipped cream
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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
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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
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Omelet Station Made to Order - Grade A Eggs, Egg Whites, Spinach, Diced Tomato, Cheddar Cheese, Ham and Mushrooms
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The Mason Dixon - Homemade buttermilk biscuit topped with fluffy scrambled eggs, rich sausage gravy and sharp cheddar cheese.
Brunch Buffet
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Fresh Fruit Salad - Driscoll strawberries, freshly cut Hawaiian pineapple, cantaloupe and honeydew, red and green grapes, blueberries, and kiwi
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Fresh Baked Muffins - Blueberry, apple, chocolate chip, apple walnut. Served with whipped butter
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Breads - Assortment of fresh New York style bagels, English muffins and buttery croissants
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Salads - Classic Caesar Salad: Fresh chopped romaine lettuce tossed with Caesar dressing, Parmesan cheese, and croutons
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Montego Bay Salad - Mesclun greens tossed with a citrus vinaigrette, pecans, pineapple, mango and Asiago cheese
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Mediterranean Salad -Roma tomatoes, kalamata olives, pepperoncinis, red onion, feta cheese and mixed greens, tossed with Greek vinaigrette
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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
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Scrambled Eggs - Made from fresh grade A eggs with crispy bacon and country sausage links
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Hash Browns - Diced potatoes sautéed with onions and peppers and lightly seasoned
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Italian Vegetable Frittata - Roasted Peppers, broccoli, artichokes, red onion, mozzarella , blended with eggs, cream and baked until golden brown.
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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)
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Belgian Waffles - Crispy-light waffles served with whipped butter, Vermont maple syrup, strawberries, blueberries and whipped cream.
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Cheddar Grits - Slow simmered hominy grits, butter, parmesan and cheddar cheeses
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Shrimp and Grits(market price) - Sauteed gulf shrimp, slow simmered in hominy grits, butter, parmesan and cheddar cheeses
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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.
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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
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Filet of Beef - Seasoned with salt , garlic, paprika and fresh cracked pepper-Oven roasted to perfection.
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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.
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Fresh Jerked Salmon Filet - Lightly seasoned and grilled. Topped with a fresh tropical salsa.
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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)
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Cajun Jambalaya - Tender Gulf Shrimp and Smoked Turkey Sausage, sweet Vidalia onions, brown rice, tomatoes, and Bayou “secrets” (without the heat)
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Penne DaParma - Penne cut pasta, sun dried tomato Pesto, spinach, caramelized onions, wild mushrooms and smoked mozzarella Penne Pasta
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Chicken Marsala - Lightly sautéed boneless breasts "painted" with a mushroom and Marsala wine sauce