Words to the wise: Pace yourself. Considering the buffet's bounty, guests don't know which way to turn first. Brunch normally features two soups, such as a delectable garden vegetable soup made from scratch every morning using a rich vegetable stock garnished with mixed seasonal vegetables. A salad of Heirloom tomatoes, fresh sliced mozzarella, sweet basil, red wine vinaigrette and Micro arugula is delightfully presented. Bourbon pepper salmon, Scottish smoked salmon and Tequila cilantro salmon — along with smoked rainbow trout — head the appetizer selections.
Sumptuous chicken apple sausages made from ground chicken thighs mixed with spices and diced apple stuffed into sausage casings are pan fried for a golden brown color. Crispy applewood-smoked bacon offer a welcomed meaty texture. Of course, why limit oneself to breakfast foods when a raw bar featuring caviar, clams, oysters, shrimps and crabs is only a few steps away? The temptation is too great.
Carving stations also receive a lot of attention from guests, and the aroma of Beef Wellington and roasted leg of lamb permeates the room. Other entrees include tender Airline chicken breasts that are pan-seared, skin side down, and then finished in the oven. The accompanying spaghetti squash is roasted with butter, thyme and salt and seasoned with black truffle oil, salt, butter and chives. Succulent duck breasts are highlighted by a mushroom ragout made with sauteed mushrooms, butter, garlic, cloves and thyme topped with Broccolini. Lastly, a majestic chocolate fondue fountain is surrounded by over 100 gourmet desserts. Don't miss the Croissant Bread Pudding whose custard is made with milk eggs honey cinnamon and rum.