Saturday Lunch
Buffet

• Tossed baby lettuces with florida strawberries, mandarin oranges, candied pecans, gorgonzola cheese and house made balsamic vinaigrette
• Herb crusted chicken breast stuffed with baby spinach, boursin cheese, roasted garlic, and sherry essence
• Lemon thyme risotto with sautéed eggplant
• Shaved Reggiano cheese and fresh julienned Basil
• Truffle whipped yukon gold potatoes
• Season roasted vegetable
• Assorted artisan breads and rolls with whipped butter
• Vanilla bean crème brulee with berries and chocolate tuille
  

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