An Elegant Christmas Brunch







Appetizers, Salads and Platter Selections

Jars of Marinated Vegetables

Sun dried Tomatoes, Assorted Olives, Pickled Cauliflower, Chanterelle & Pearl Onions

Display of Roasted vegetables

Portobello mushrooms, Grilled Zucchini, Steamed Asparagus, Roasted Bell Peppers, Roasted Fennels

Red Onions, Roasted Pear with Cheddar Crumble

Braised Leeks with Dijon Herb Vinaigrette


Winter Greens with Cranberry Pumpkin Seed Vinaigrette & Buttermilk Dressings

Romaine Lettuce with Cesar Dressing, Brioche Croutons, Shaved Parmesan

Spicy Thai Pork, Lemon Grass and Vegetable Salad

Braised Beef Shanks & Leek Terrine, Herb Vinaigrette

Wild Rice, Roasted Butternut Squash, Marinated Veal Flank Steak

Russian Vegetable Salad, Quail Eggs, Caviar

Apple & Jicama Celery Salad with Grapes

Poached Salmon & Lobster Roulade

Crab & Fennel Salad with Creamy Lime Dressing 

Stuffed Cabbage Rolls with Goose Liver & Apple Compote

 Cheese & Charcuterie Table

Imported American & Marinated Cheeses

With Stewed Prunes, Poached Pears, Quince Paste, Dry Fruit & Nuts

Duck& Chicken Liver Terrine on Toast with Red Wine Onion Jam

 Bread Table

Mini Muffins, Croissants, Mini Danish, Apple Turnovers, Sugar Pies, Twists, Chocolate Croissants, Brioche

Bread Selection

Rustic Rolls, Fig & Walnut Ficelles, Sourdough Epi, Potato Dill, Assorted Foccacia

Fresh Fruit Station

Assorted Apples, Marinated Fruits

 Seafood Station

On Ice:

Gulf Shrimp, Crab Claws, Green Lip Mussels, Malpeque Oysters


Chef Station

Sushi Made to Order

Assorted Condiments

Smoked Seafood

Homemade Winter Cured Alaskan Salmon, Peppered Mackerel, Trout

Traditional Garnishes, Buttered Black Bread


American Sturgeon, Salmon, Gold Caviar

Pumpernickel Bread, Blinis, Classic Garnitures

Breakfast Station

Chef Station

Omelets &   Eggs- Made to Order

Eggnog French toast Sticks

Vanilla Waffles

Caramel, Chocolate Sauces, Cinnamon Whipped Cream, Maple Syrup, Chopped Pecans

From Chafing Dish

Roasted Red Bliss Potatoes, caramelized peppers, onions

Poached Eggs Benedict, smoked Salmon, Canadian bacon, Hollandaise Sauce

Ricotta Cheese Blintzes, Blackberry Compote

Chicken sausage links, Applewood smoked bacon

 Carving/ Entrée Station

Chef Station

Whole Roasted Capon, Georgia Pecan Jus

Slow Roasted Prime Rib, Pinot Noir Reduction

Traditional Christmas Ham, Pineapple Peach Marmalade

From Chafing Dish

Banana & Sweet Potato Puree, Maple Syrup Swirl

Braised Savoy Cabbage stuffed with House Cured Smoked Bacon

Creamy Roasted Garlic & Chive Potatoes

Winter Root Vegetables with Shallot Butter


Pasta Selections

               Lobster Ravioli, Braised Leeks, Wild Mushrooms, Cognac Butter

Honshimeji Mushroom & Celery Risotto, Braised Oxtail, Natural Jus

Sautéed Seafood

Pan Seared Scallops, Blue Crab Orzo Pasta, Blood Orange Vinaigrette

Smoked Scottish Salmon, Lavender, Purple Peruvian Potato, Acorn Squash Glaze


Toasted Chestnut Soup, Crisp Pancetta

Christmas Brunch Desserts

Eggnog & Chocolate Chip Croissant Pudding

Poached Cranberry Vanilla Swirl Cheesecake

Candy Cane Mousse Chocolate Cups

Chestnut “Mini” Yule Logs

Ginger Pear Upside down Cake

Cappuccino Éclairs

Bouche De Noel “Brandied Cherry” Buttercream

Fruit Tarts

Pecan Tarts

Vanilla Brulee

Chocolate Mint Brulee

Assorted Chocolate & Bon Bons

Assorted Holiday Cookies

Pate De Fruit

Assorted Macaroons

Marshmallow: Peppermint, Vanilla, Mocha

Apple Cobbler with Crème Anglaise

Chocolate Fountain

Assorted Dipping Items

 Chef Station

Apple Cider Beignet, Warm Rum Butter Caramel sauce, Vanilla Bean Ice Cream     

“Ingredients are not sacred. The art of cuisine is sacred. It is at that altar I worship, and I shall go to sacrifice the fat geese and tender cattle to serve its ends. The holy icons of the chef’s faith—fragrant truffles, rich foie gras, well-marbled meats and other luxurious ingredients – these are not God. Their synthesis and their miraculous transformation into a sum greater than its parts is creation, and this is what I find most worthy of reverence.” Tanith Tyrr








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