Sunday, May 11th 9:30am – 4pm

Menu
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A  P  P  E  T  I  Z  E  R  S

Shrimp Cocktail with Tequila Lime Cocktail Sauce

Basket of Assorted Breads and Pastries

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C A R V I N G  S T A T I O N

Beef Tenderloin with Grain Horseradish Mustard Sauce

Rosemary-Peach Glazed Roasted Turkey with Cranberry Orange Relish

Herb Roasted Leg of Lamb with Tzatziki

Baked Ham with Brown Sugar and Raisin Glaze

Seared Ahi Tuna with Wasabi Sauce

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W A F F L E  &  F R E N C H  T O A S T  S T A T I O N

Waffles with Syrup, Whipped Cream, and Berry Sauce

French Toast with Berry Sauce and Streusel

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B R E A K F A S T   S T A T I O N
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Scrambled Eggs

Corned Beef Hash, Bacon & Sausage

Home Fries

Roasted Kielbasa, Cabbage and Potato Stew

S A V O R Y  &  S A L A D S  S T A T I O N
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Duck and Sweet Potato Burrito with Cheddar Cheese and Mole Sauce

Poached Salmon with Cucumber, Caper and Tomato Salsa and Dill Crème Fraîche

Penne alla Vodka

Pond House Greens: Cucumbers, Tomatoes, Carrots, Peppers and Onions with Balsamic Vinaigrette

Greek Salad

Fresh Fruit Salad
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F R O M  T H E  K I T C H E N

Steak and Egg Benedict: Grilled Tenderloin Over Cornbread with Poached Egg and Hollandaise

Smoked Salmon Benedict: Poached Egg and Smoked Salmon Over Cornbread with Hollandaise

Eggs Benedict: Poached Egg on Cornbread with Canadian Bacon Topped with Hollandaise

Spring Benedict: Poached Egg on Cornbread with Asparagus and Hollandaise

BLT Omelet – with Bacon, Spinach, Tomato and Pepper Jack Cheese Topped with Guacamole

Apple and Brie Omelet

Chicken and Waffle: House Made Buttermilk Waffle with Fried Chicken, Topped with Sausage Gravy

Crab Cake with Basil Pesto Aïoli

Spring Vegetable and Mushroom Risotto

Poached Lobster and Shrimp Served on Poblano Pepper Biscuit Topped with Jalapeño Peach Jam

Mushroom and Ham Omelet

D E S S E R T  S T A T I O N

Juice, soda, coffee & tea included