Easter Weekend

Easter Weekend

Easter Menu


$31 plus taxes & gratuity

$17 ages 3-12



Cold Breakfast Items

Assorted Cereals

Fresh Berries, Melons, Pineapples

Yogurt & Granola

Fresh Pastries, Danish, Muffins, Sticky Buns, Scones, Bagels-cream cheese
Orange Juice


Hot Chafing Dishes  

Eggs Benedict, Canadian bacon, Hollandaise Sauce

on a toasted English Muffin,     

Texas style French Toast & Maple Syrup

 Apple wood Smoked Bacon, Sausage Links & patties

Country style potatoes



Fresh Mozzarella, roma tomatoes, Fresh basil, roasted peppers,

Italian meats, salami, Sopressata, Mortadella

Artichokes salad, radicchio, shaved Asiago

Variety of olives

Grilled Asparagus, Israeli couscous salad,

Belgium endive, Frisèe, Roasted Beet salad, macerated mustard dressing, Mandarin oranges

& shaved fennel

Grilled portabella- rosemary infused oil


Salad Bar

New York style Deli Platter, sliced cold meats, cheeses

 Smoked Salmon Condiments

House Smoked Meats, Chutney, mustard

Deviled eggs


Fire and Ice Seafood  Stations

Cajun shrimp cocktail, Snow Crab claws on Ice Carving

Mini Tabasscos, Fresh sliced lemons

Jumbo lump Crab cake station




Hot Chafing Dishes  

Butternut squash

Toasted marshmallows


Award winning Smoked Pheasant Soup

Firecracker roasted corn, house smoked,


Cedar plank Salmon, molasses apricot jus


Chicken Marsala with a wild hunter ragout


Chieftain wild rice


Assortment of Fresh Sautéed Vegetables


Yukon boursin whipped potatoes


Food Stations With Attendant


Waffles Station, Fresh Fruit Berries


Omelet Station, Prepared To Order


Carved Colorado Basil encrusted Lamb

Jalapeno granny smith apple jelly and Zinfandel demi-glaze


Roasted Apple spiced Brined Turkey breast, cranberry orange relish


Roasted Prime rib of Angus beef, au jus



Miniature style pastries, carrot cake, banana cake, cream puffs, éclairs, cannoli’s, apple strudel, Strawberry lemon cheesecake, specialty tortes,

Chocolate chip cheesecake, Gluten free available upon request


Chocolate Sculptures

Pastry Chefs choice of additional miniature petite fours

And Isomalt creations

Please Call 570-595-8980 for dining reservations