Easter Brunch Menu

Written by Kodi Mann

Bald Headed Bistro
Easter Buffet
Sunday, March 27th
Spring Greens
Strawberries, Goat Cheese, Almonds,
Balsamic Dressing, Buttermilk Ranch 
Potato Bacon & Chive Salad

Carrot & Ginger Soup
Spiced Crème Fraîche
Seasonal Fruit Salad 
Bacon & Arugula Quiche
 Scrambled Eggs
 Smoked Bacon & Tennessee Pride Sausage
 Rainbow Trout
Grilled Lemons & Rosemary Pecan Butter Sauce
Wood Fired Rotisserie Pork Loin
Bourbon BBQ Sauce
Carved Leg of Lamb
Red Wine & Mint Glace 
Bacon & Parmesan Mashed Potatoes
Roasted Sweet Potatoes
Thyme & Honey Roasted Carrots
Spring Peas
Lemon Parsley Butter
Kids Buffet
Chicken Tenders
Mac & Cheese
Tater Tots
Steamed Broccoli 
Strawberry Shortcakes
Lemon Pound Cake with Blueberries 
Key Lime Pie
Bread Service
Yeast Rolls to the table
Petite Cinnamon Rolls on the buffet

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