Brunch Menus
Old Dixie
Assorted chilled juices
Assorted chilled juices
Assorted Muffins, Danish, & Croissants
Fruit Preserves & Butter
The Southern
Orange Juice
Danish, Muffins, & Breakfast Breads
Biscuits with Sausage or Bacon
The Flagler
Assorted Chilled Juices
Fresh Baked Muffins, Danish, Croissants
Sliced Seasonal Fresh Fruit, Granola, & Yogurt
The Palm Beacher
Fresh Orange & Grapefruit Juice
Thin Sliced Salmon Lox on Toasted Bagels
Served with Sliced Tomato, Sweet Onion,
Cream Cheese & Capers
Lunch Menu
Asian Chicken Salad
Marinated Grilled Chicken, Red Peppers, Oranges
Scallions, Sesame Seeds and Romaine lettuce
Served with Sesame Ginger Vinaigrette
Bibb Salad
Gorgonzola over Tomatoes, Cucumbers,
and Boston Bibb lettuce
Served with Dill and Lime Vinaigrette
Caesar
Crisp Romaine with Aged Parmesan
garnished with fried croutons coated in garlic butter
Served with Traditional Caesar
Classic Greek Salad
Romaine tossed with Tomatoes, Red Onions,
Kalamata Olives, Pepperiocinies and topped with Fresh Feta
Served with Balsamic Vinaigrette
Arugula Salad
Radishes atop Cucumber, Mandarin Oranges, Granny Smith Apple slices, Candied Pecans, Gorganzola and Procuitto
Served with Cilantro Lime Vinaigrette
Salad Trio
Chicken, Tuna and Shrimp Salad
Served on Bibb lettuce with Fresh Fruit, Croissant & Gourmet Crackers
Chef Salad
Ham, Turkey, Swiss & American Cheese
Tomatoes, And Hard Boiled Egg,
Baby Greens With Dressing Of Choice
Fruit & Cheese Plate
Honeydew, Cantaloupe, and Pineapple
Accompanied with Fresh Berries
Brie, Boursin, Gouda, Cheddar, Swiss and Pepper Jack cheeses.
Served with Walnuts, Candied Almonds, Gourmet Crackers, and Granny Smith Apples
Soups
Pumpkin Soup
Flavor of Autumn, Nutmeg, Cinnamon and Clove
garnished with Cream of Asparagus
Cream of Butternut Squash
Star Anise, Clove, and Vanilla
garnished with Noiesette
Gazpacho
Tomato, Basil, Onion, Cucumber
Celery, Red Pepper and Spices
garnished with Baslamic Reduction
atop bruniose of vegetables
Shrimp, Crab and
Lobster Bisque
Notes of Garlic and Buttery texture
garnished with Scallions and
Toasted French bread
Hors D’ Oeuvres
Gourmet Finger Sandwiches
Ham, Brie, Sauteed Pear in a Crossiant
Roast Beef and Swiss
Fresh Seasonal Sliced Fruit
Honeydew, Cantaloupe, and Pineapple
Accompanied with Fresh Berries
Fresh Vegetable Crudite'
Zucchini, Squash, Carrots, Celery, and Vine Ripe Tomatoes
Served with homemade Ranch or Blue Cheese
Selection of International & Domestic Cheeses
Brie, Boursin, Gouda, Cheddar, Swiss and Pepper Jack cheeses.
Served with Walnuts, Candied Almonds, Gourmet Crackers, and Granny Smith Apples
Brucshetta
Roma Tomatoes marinated with Extra Virgin Olive Oil
Garlic and Basil over a Crotini
Caprase
Grape Tomatoes, Buffalo Mozzarella, and Kalamata Olives
coated with Balsamic Herb Reduction
Marinated Vegetables
Zucchini and Yellow Squash
marinated in Dill and Lime Vinaigrette
Portabella Mushrooms marinated in Garlic Olive Oil
Asparagus marinated in Thyme Vinaigrette
Fennel a la Grecque
Fennel, Red and Green Peppers, Onions sautéd
with Garlic finished with Balsamic Vinegar
and topped with Feta
Tenderloin Roulade
Chilled Filet Mignon sliced thin
and rolled over marinated Asparagus
Served with Espanola
Ceviche
Fresh Bay Scallops and Gulf Shrimp
marinated in Lime, Garlic, Shallots and Cilantro
served on a crostini garnished with fresh Guatemalan Salsa
Drumette Diavaolo
Seasoned with Caribbean spices and fried
Coated with Skky Diavaolo
Duck Crostini
Topped with shredded Aged Gouda
over a French baguette crostini
Served with Balsamic Reduction
Poultry
Chicken Cordon Bleu
Stuffed with seasoned Pork
over a puff pastry
Served with Béchamel
Chicken Roulade
Stuffed with Goat Cheese, Sun dried Tomatoes
and Spinach wrapped in puff pastry
Served with Skky Diavaolo
Duck a la Orange
Over scalloped potatoes
Served with essence of Orange reduction
Fish
Herb Seared Salmon
Over a bed of wilted Spinach
finished with Feta and cracked pepper
Served with Dill Beurre Blanc
Pan Fried Orange Roughy
Served with Garlic Butter
Sautéed Zucchini, Yellow Squash and Carrots
Macadamia Encrusted Halibut
Over a bed of wilted Spinach
Served with Boursin Cream
Pork
Pork Ballotine
Stuffed with Goat Cheese and Sage
over Procuitto and Asparagus Risotto
Served with Thyme Dijonaise
Beef
Filet Mignon Medallions
Served with Espanola
Oscar Filet Mignon
topped with Lump Crab
Served with Béarnaise
Sweet Endings
Chocolate Chunk Brownies
Old Fashion Chocolate Chip Cookies
Banana Bread Pudding
