13 12 Breakfast Continental A l l c on t i n e n tA l br e A k fA st i nclu de f r e sh ly squ e e z e d or A nge, gr A pef ru i t A n d cr A n be r ry j u ic e s, f r e sh ly br e w e d c of f e e, de c A f f e i n At e d c of f e e A n d org A n ic h e r b A l t e A s. 1 hou r of se rv ic e TR ADITIONAL 50 Cubed seasonal fruits and berries Greek yogurt parfait, granola, Ashwood honeycomb Oatmeal, raisins, individual honey, brown sugar, cinnamon Pastry chef’s selection of bakeshop specialties, individual butter, jams, preserves SPA CONTINENTAL 53 Sliced seasonal fruits and berries, vanilla yogurt Assorted dry cereals, whole and 2% milk Quinoa salad, cherry tomatoes, hard-boiled eggs, cranberries, baby kale, champagne vinaigrette Cured ham, egg, gruyère cheese, flakey croissant Pastry chef’s selection of bakeshop specialties, individual butter, jams, preserves Breakfast Plated A l l pl At e d br e A k fA st s i nclu de tA bl e se rv ic e of f e r i ng f r e sh ly squ e e z e d or A nge j u ic e, f r e sh ly br e w e d c of f e e, de c A f f e i n At e d c of f e e A n d g ou r m et t e A s. 1 hou r se rv ic e TÊTE À TÊTE 55 Watermelon, honeydew, cantaloupe and strawberry Eggs benedict, fresh spinach and manchego cheese Breakfast potatoes Asparagus House-made danishes, croissants, muffins Butter and fruit preserves ON THE VER A NDA 50 Scrambled eggs, Applewood-smoked bacon, hash brown potatoes, charred Roma tomato Chef’s selection of breakfast pastries served with individually packaged butter, jam, preserves SALUTAR E 52 Greek yogurt parfait, mixed berry compote, honey-roasted granola Egg white frittata, balsamic mushrooms, baby spinach, sun-dried tomatoes Chicken sausage, grilled baby zucchini Chef’s selection of breakfast pastries, individual butter, jam, preserves
