Oyster Point Hotel Easter Brunch 2014

Omelet & Waffle Station (11:30am-12:30pm seating only) With Chaffer of Bacon and Sausage, Whipped Cream, Berries and Chocolate Sauce

Bread Display Breakfast Bakeries, Raisin Pecan, Focaccia, Olive & Prosciutto Breads, Rolls & Crisps

Chef’s Antipasto Selection Marinated Tomato and Mozzarella Salad, Aged Cheese Boards with Imported Cured and Dried Meats, Feta cheese with Olives and Roasted Peppers, Grilled Vegetables with sun dried Tomato Hummus

Spring Ice Sculpture & Fruits of the Sea Chilled Shrimp Cocktail, Oysters, Little Neck Clams with Cocktail and Mignonette sauces

Ancho Chili Spiced Crab Cake Tropical Salsa, Vegetable Slaw

Salad Selections Classic Caesar Salad Baby Greens with Poached Pear, Almonds, Blue Cheese and White Balsamic

Peking Duck Station (2:30pm- 3:30pm seating only) Cucumber, Scallions, Hoisin Plum Sauce, Mu Shu Wraps

Mashed Potato Bar Yukon Gold Whipped, Roasted Garlic Mashed, Maple Sweet Potato with Gravy, Sour Cream, Cheddar Cheese, Sautéed Mushrooms and Onions.

Entrees Porcini Roasted Salmon with Julienne Vegetables and leek Buerre Blanc Lemon Chicken with Capers, Tomatoes and white wine basil Sauce Eggplant Rollatini with Broccoli Rabe and Asiago Cheese Saffron Rice Pilaf

Carving Stations Roasted Sirloin with Red Wine Sauce Honey Glazed Ham Herb Roasted Leg of Lamb

Pasta Station Cheese Ravioli with Jalapeño Vodka Sauce Shrimp & Cockle Clam Pasta

Viennese Table Fresh Fruit & Berries Cakes, Pies & Tortes Pastries, Cookies & Chocolate Mousse