A choice selection of breakfast items served daily would include breads and pastries, cereals, yogurts, fresh fruits, charcuterie, a variety of cheese, house made granola and fresh squeezed juices.

A variety of cooked breakfasts will also be avaialble upon request such as crepes, french toast, pancakes, waffles, eggs any way, sausage, bacon and oatmeal.

The following menu can be served either as plated meals, family style, or buffett.

• Housemade Chorizo, Russet Potatoes, Poblano Peppers, Vidalia, Onions, with Poached Eggs and Whole Grain Toast
• Salmon Frittata with Tomatoes, Broccolli, Zucchini, Yellow Squash, Carrotts, Cremini Mushrooms, and Dill Ceme Fraiche
• Baked Creme Brulee French Toast with a Fresh Mixed Berry Compote
• Wood Roated mushroom Omelet with Shallots, Poached Garlic and Chevre
• Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream
• Paoched Eggs Florentine on an English Muffin with Sauteed Spinach, Mushrooms, Onions, and Hollandaise Sauce
• Banna Nut Waffles with Hazelnut Spread and Fresh Whipped Cream
• Chorizo & Egg Tostados with Ranchero Sauce, Smashed Avocado, Pico De Gallo and Sour Cream
• Classic Eggs Benedict
• Smoked Salmon, Scrambled Eggs, and Dill Cream Cheese served on a Croissant

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• Maple Cure Bacon, Baby Romaine, Sliced Heirloom Tomatoes, and an Avocado Aioli on Grilled Sourdough Bread
• Mussels Sauteed in Casino Butter and Chef's Salad
• Kansas City Style BBQ Ribs with Watermelon Mint Salad
• Spice Grilled Tuna Tostados with Mango-Avocado Slaw & Asian Glaze, served with Cilantro Lime Pilaf
• Pork Cheek Potato Gnocchi with Maple Glazed Root Vegetables and Natural Jus
• Mac n'Cheese Stuffed Grilled Cheese Wedges in Tomato Bisque Drizzled with Chive Creme Fraiche
• Caesar Salad with Grilled Salmon or Chicken
• Pan Roasted Chicken with White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic and Fresh Herbs

• Crispy Salami Cups Filled with Finely Diced Tomatoes, Cucumbers, Kalamata Olives, Feta and Basil
• Marbled Avocado Tiles with Mango Ceviche
• Wood Grilled Korea Marinated Tri-Tip Skewers with Shishito Peppers and Sweetie Drops
• Roasted Sweet Red Pepper and Smoked Garlic Hummus with Crudites
• Artisinal Cheese Plate with French Olives, Chutney, and Dried Fruit
• Seared Ahi Tuna Sashimi with Soy Ginger Lime Sauce and Seaweed Salad
• Spinach and Artichoke Bruschetta served Warm on a Toasted Crostini

• Crown Roast of Lamb Filled with Harvest Vegetable Couscous
• Squid Ink and Truffle Fettuccini Lobster and Shrimp A La Creme
• Wild Mushroom Risotto, Grean Bean Almondine, Leaf Salad
• Duck Leg Confit with Vanilla Demi-Glace, Yam and Sweet Potato Au Gratin Gruyere, Roasted Brussel Sprouts
• Traditional Beef Wellington
• Blackened Mahi and Roasted Red Pepper Rouille
• Grilled Hangar Steak with Black Fig Demi-Glace, Lemon Grass Infused Rice Pilaf, Broccoli Milanese
• Spinach and Artichoke Incrusted Salmon
• 72-Hour Sherry Braised Beef Short Ribs, Chive and Chevre Whipped Potatoes and Sping Mix with a Roasted Tomato Vinaigrette

• Frozen Amaretto and Vanilla Souffle
• Tarte Tatin with Pecan Creme Fraiche
• Pepermint Tartlets
• Lavender Creme Brulee served with a Shot of Limoncello
• Passion-Fruit Mousse with Bittersweet Chocolate, Poached Strawberries, and Candy Dust
• Spiced Rum Bread Pudding wih Dried Cranberries, Creme Anglaise, and Cinnamon Ice Cream
• Classic Chocolate Fondant