EASTER BRUNCH BUFFET

Roast Leg of Lamb with Mint Sauce 

Bone‑In Ham with Apple Sauce 

Beef Tenderloin Tips with roasted sweet peppers and onions, chimichurri, and natural jus

Cajun Deep‑Sea Perch with yuzu butter sauce and parsley

Braised Mussels with leeks, carrots, and tomato cream sauce

Mushroom Ravioli with baby spinach, braised grape tomatoes, and Parmesan cream

Yukon Gold Mashed Potatoes

Seasonal Vegetable Medley

Omelet Station (Action Station)

Eggs Benedict

Breakfast Chicken Sausage

Smoked Bacon

Buttermilk Pancakes

Assorted Danishes, Muffins & Croissants

Salad Bar

Mushroom Salad

Beetroot Salad with red onion and Gala apple

Broccoli Salad

Antipasto Salad

Seafood Salad

Shrimp Cocktail Platters

Smoked Fish Platters

Assorted Local Cured Meats Platters

Assorted Local & International Cheese Platters

Assorted Dinner Rolls & Flatbreads

Roasted butternut squash soup with candied ginger 

 Selection of Cakes, Tortes & Flan

French Pastries

Selection of Mini Ramekin & Shooter‑Glass Desserts: crème brûlée, tiramisu shooter, lychee panna cotta, lemon meringue, mango mousse shooter

Bread Pudding

Jell‑O Cups

Hot Cross Buns

Mini Donuts

Assorted Cookies (including Easter‑decorated sugar cookies)

Chocolate Fountain with seasonal fruits, marshmallows, and Rice Krispies