Brunch

Hors d’oeuvres to Pass

Smoked Salmon and Cream Cheese Canapés on Westphalian Bread, Caper Garnish

Filo Cup with Rock Shrimp Remoulade

On the Buffet

Savory Tart - Pâte Brisée filled with Heirloom Tomatoes,
Fresh Basil and Asiago Cheese in an Egg Custard

Chicken Apple Sausages

Homestyle Baby Red Potatoes with Roasted Peppers and Sweet Onions

Minted Fruit Salad with Fresh Seasonal Berries

Assorted Mini Muffins - Blueberry, Bran and Currants,
Banana Walnut and Lemon Chiffon

Flaky Scones - your choice of Cream Cheese Currant,
Dried Cherry with Lemon or Toasted Almond,
served with Butter and Homemade Plum Jam

Italian Roast Coffee and Tea