Football Brunch

by C&RB Staff (editor@clubandresortbusiness.com)
April 2008
 

French Onion Soup with Swiss cheese Croustade
Garden Salad with Artichokes, Red Onions, Kalamata Olives, Croutons and Grated Carrots
Country Mustard Dressing, Champagne Vinaigrette, Tomato Truffle Oil Dressing

Melons wrapped in Prosciutto ham, Grapes and Strawberries
Croissants, Brioche, Baguettes

Wine Rack Ice Carving

Steak Au Poirve Station
With Mushroom Peppercorn Brandy Sauce

Seafood in Lobster Sauce with Duchess Potatoes
Quiche Lorraine with Marinated Asparagus
Baked Stuffed Tomatoes with Creamed Peas and Lyonnais Potatoes

Chocolate Mousse
French Apple Tart
Éclairs and Cream Puffs
Fresh Fruit Tartlet's
Crepes Suzette