17 Brunch Buffet 115 Fresh Fruit Display Cantaloupe, honeydew, watermelon, pineapple, mixed berries Santa Barbara Smokehouse Cold Smoked Salmon Plant City Roma tomatoes, pickled shaved onions, capers, hard- cooked eggs New York City’s finest bagels, whipped butter and cream cheese, individual jams and preserves Pastry Chef’s Selection of Breakfast Pastries Assorted danish, croissants, mini muffins Carving Station* Garlic and Dijon-crusted Meats by Linz prime rib of beef, red wine jus, horseradish sour cream, carving rolls (Based on one prime rib per 65 guests) Cold Display The Villages Grown baby mixed greens, grape tomatoes, cucumbers, croutons, feta, ginger-soy vinaigrette, roasted red pepper ranch dressing Quinoa salad, sun-dried tomatoes, pickled red onions, baby arugula, artichokes, goat cheese, champagne vinaigrette Hot Buffet Classic eggs Benedict, poached egg, baby spinach, Canadian bacon, hollandaise sauce, English muffin Scrambled eggs Paleo hash, Yukon Gold and sweet potatoes, kale, broccoli, caramelized peppers and onions Tahitian French toast a l’orange, caramelized bananas, sweet cinnamon butter 50CUT chicken sausage, blended with mushrooms and herbs, Applewood-smoked bacon Sweet Endings Cherry pie with yogurt panna cotta Passion fruit meringue tart Banana dulce tiramisu Cocktails (Each)* ** 18 Bloody Mary, assorted flavored mimosas (Minimum of 25 guests) Brunch All brunch selections include freshly squeezed orange, grapefruit and cranberry juices, freshly brewed coffee, decaffeinated coffee and organic herbal teas. 1.5 hour service. *A chef attendant is required, $225 per attendant. **Additions to any menu must be for the same amount guaranteed for the selected menu.
