SUNDAY CHAMPAGNE BRUNCH
With Unlimited Champagne, Mimosas
and Bloody Marys
►BREADS
& PASTRIES
- Bagel station with cream cheese, peanut butter &
jelly
- Assorted muffins, croissants and danishes
►COLD
SALADS
Weekly selections will vary
- Caesar salad
- Spinach/Arugula salad
- Mix green salad
- Fruit salad
- Cannellini beans, fresh
sage, garlic, lemon juice, olive oil, frisee, poached calamari,
cherry tomatoes
- Chinese broccolini w /
teriyaki sauce & cashews
- Roasted beet, Pear &
watercress salad
- Israeli couscous, edamame,
hearts of palm, cherry tomatoes, spinach, Thai peanut sauce, fried
tofu, cashews and coconut
►WARM
ITEMS
Weekly selections will vary
- Biscuits & sausage gravy
- Bacon and sausage
- Corn beef hash & egg
- Breakfast potatoes, red and green bell peppers,
red onions
- Au gratin potatoes
- Tilapia fish sticks with caper remoulade sauce
- Ratatouille
- Shepherds Pie, ground beef, peas, corn, mash
potatoes, cheese crust
- Spicy penne & chicken pasta
- Cheese blintz
- Hunter chicken, mushrooms, tomatoes, olives,
garlic
- Waffles with bourbon whip cream & mixed berry
maple syrup
►STATIONS
Weekly selections may vary
- Flank steak w/ horseradish mayo
- Omelet station
►SOUPS
- Fire roasted tomato & Arugula pesto soup
►DESSERTS
- Assorted pies, cakes, tarts & cookies & Beacon’s
famous warm Bailey’s golden raisin & croissant bread pudding
ALL MENU ITEMS AND PRICES ARE SUBJECT TO CHANGE
 A Gratuity
of 19% will Be Added to Parties of 6 or more. Please accommodate us with no more than 3 split checks. Consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs may increase your risk of food borne illnesses. Items and
prices of web menus are subject to change.
Dylyn Coolidge,
Executive Chef
Email
100203 |
RELATED LINKS:
MEETINGS AND BANQUETS
MEETING PLANNERS' COMMENTS
RFP/REQUEST FOR PROPOSAL
MAP AND DIRECTIONS
|
