Orange Juice Grapefruit Juice Cranberry Juice
***
Crepes with a choice of fillings:
Savory: Curried Shrimp, Scallops and Crab Meat or Ragout of Wild and Domestic Mushrooms
Sweet: Sautéed Apples, Walnuts and Raisins or Bananas Foster
***
Stuffed with Jarlsberg, Ham, Tarragon and Bread Crumbs, Served Cold with Mustard Mayonnaise
and
Chicken and Sauteed Mushrooms Encased in Puff Pastry
***
Select 3 From the Following:
Roasted Red and Yellow Onions with Balsamic Vinegar Sauce
Marinated Cold Italian Vegetable Salad
Cappellini with Sun-dried Tomato Puree
***
Southern Spoonbread made with White Oatmeal
Jumbo Hot Biscuits
Served with Crocks of Sweet Butter, Orange Marmalade, and Raspberry Jam
***
Choose 4 from a selection of Seasonal Hot and Cold Desserts:
Stewed Dried Fruits
Apricots, Raisins, Prunes and Apples, Served with Rum-Flavored Mascarpone Cheese sauce
served with Creme Fraiche
Watermelon Basket with Cascading Summer Fruits
Apple Crisp Lemon Tart
***
Staff Required for Event (Based on 100 Guests)
Chef – 1
Captain – 1
Waitstaff 4
Options:
Seating Tables, Linens and Chairs Call For Pricing
China, Silver Flatware, Glassware Call For Pricing
Please Note, Adding China, Silverware And Glassware, Tables And/Or Chairs May Require The Addition of Additional Staff To Handle This Equipment.
Frittata Brunch
Coffee, Regular and Decaf Selection of Imported Teas
Orange Juice
***
Served with Swiss Chard, Plum Tomatoes and Lemon Thyme
Thick Cut with No Preservatives
Display of Colorful Cold Salads: (choose 3):
Served with an Herbed Goat Cheese Cheesecake
Chickpea, Tomato and Cous Cous
Black and White Bean Salad
Spaghettini with Sun-dried Tomatoes and Scallions
Curried Lentil Salad
***
Served with Sweet Butter, Honey, Orange Marmalade, Raspberry Jam
and Gingery Rhubarb Chutney
***
Choose 2 from a selection of Seasonal Desserts:
Served with Zabaglione Sauce
Served with Fresh Berries and Sweetened Whipped Cream
Lavish Fresh Fruit Basket with Caramel Sauce
Cantaloupe Tart
***
Staff Required for Event (Based on 100 Guests)
Chef – 1
Captain – 1
Waitstaff 4
Options:
Seating Tables, Linens and Chairs Call For Pricing
China, Silver Flatware, Glassware Call For Pricing
Please Note, Adding China, Silverware And Glassware, Tables And/Or Chairs May Require The Addition of Additional Staff To Handle This Equipment.
Omelette Brunch
Coffee, Regular and Decaffeinated
Selection of Imported Teas
Orange Juice Cranberry Juice Grapefruit Juice
***
Preservative Free and Made Fresh in South Philadelphia
***
( Choose 3 Fillings From the Following):
Avocado
Creamed Spinach
Arugula and Goat Cheese
Grilled Shiitake Mushrooms
***
Louisiana Cheese Grits
Salad of Seasonal Greens
Served with Apple Cider and Walnut Oil Vinaigrette
Served with Crocks of Sweet Butter, Orange Marmalade, andRraspberry Jam
***
Lavish Seasonal Fruit Display
***
Double Chocolate Brownies
or
Budapest Sour Cream Coffee Cake
***
Staff Required for Event (Based on 100 Guests)
Chef – 1
Captain – 1
Assistant Chef – 1
Waitstaff 4
Options:
Seating Tables, Linens and Chairs Call For Pricing
China, Silver Flatware, Glassware Call For Pricing
Please Note, Adding China, Silverware And Glassware, Tables And/Or Chairs May Require The Addition of Additional Staff To Handle This Equipment.
Southern Brunch I
Coffee, Regular and Decaffeinated
Selection of Imported Teas
Orange Juice
***
Thick-Sliced County Bacon
Louisiana Red Beans and Rice
***
or
Hot Stewed Fruit
Served with a Caramel Sauce for Dessert
***
Large Southern Hot Biscuits
Sliced Cornbread
Served with Crocks of Sweet Butter, Marmalade and Raspberry Jam
***
Pecan Cookies
or
Lemon Squares
***
Staff Required for Event (Based on 100 Guests)
Chef – 1
Captain – 1
Waitstaff 4
Options:
Seating Tables, Linens and Chairs Call For Pricing
China, Silver Flatware, Glassware Call For Pricing
Please Note, Adding China, Silverware And Glassware, Tables And/Or Chairs May Require The Addition of Additional Staff To Handle This Equipment.
Southern Brunch II
Coffee, Regular and Decaffeinated
Selection of Imported Teas
Orange Juice Grapefruit Juice Cranberry Juice
***
Served with Crocks of Sweet Butter and Pure Maple Syrup
Seasoned with Rum and Cinnamon
Selection of Italian Market Sausages:
Pork, Lamb and Veal, Made Fresh with No Preservatives
Seasonal Greens tossed with Old Bay Vinaigrette
New Orleans "Dirty" Rice
Made with Shrimp, Cajun Spices and Ham
Served with Crocks of Sweet Butter, Orange Marmalade and Guava Jelly
***
For Summer:
Watermelon Basket
Extravagantly Displayed with a Lime Creme Anglaise Sauce
For Winter:
Hot Stewed Dried Fruit
Topped with a Rum and Mascarpone Sauce
Butter Cookies
***
Chef – 1
Captain – 1
Waitstaff 4
Options:
Seating Tables, Linens and Chairs Call For Pricing
China, Silver Flatware, Glassware Call For Pricing
Please Note, Adding China, Silverware And Glassware, Tables And/Or Chairs May Require The Addition of Additional Staff To Handle This Equipment.
Southern Brunch III
Coffee, Regular and Decaffeinated Selection of Imported Teas
Orange Juice Grapefruit Juice Cranberry Juice
***
Cooked in Fresh-Pressed Apple Cider
A Traditional Southern Dish, Made with Herbs, Cream and a Touch of Tabasco
Served with a Remoulade Sauce
Topped with a Hollandaise Sauce
Made with White Cornmeal
Made with No Preservatives
Savory Crepes (filled with one of the following):
or
Ragout of Shiitake and Domestic Mushrooms
***
Topped with Apple Cider and Walnut Oil Vinaigrette
***
Choose 3 from a selection of Seasonal Desserts:
Pumpkin Mousse
Cold Poached Peaches with a Caramel Sauce
Cold Poached Cherries in Chianti
Cranberry Cake served with Sweetened Whipped Cream
Sauteed Apples in Caramel Sauce
***
Chef – 1
Captain – 1
Waitstaff 4
Options:
Seating Tables, Linens and Chairs Call For Pricing
China, Silver Flatware, Glassware Call For Pricing
Please Note, Adding China, Silverware And Glassware, Tables And/Or Chairs May Require The Addition of Additional Staff To Handle This Equipment.