Brunch without the Bagels!

Honey Butter Biscuits baked to golden brown

Omelets Made to Order
with two Catering staff for efficiency
with sides of Salami dice, grated Cheddar Cheese,
grated Swiss cheese, sautéed and seasoned Mushrooms,
Salsa, Scallions, and caramelized Vidalia onion dice
Fresh Spinach

Cheese Grits prepared Southern style
Creamy Stone ground Grits blended with shredded Jack
cheese and Cream Served warm and smooth

Caramel French toast
layers of fresh Challah soaked in Egg and Milk
baked into a Brown Sugar Caramel Glaze

Tomato and Herb Tarts
on Puff Pastry Boats Fresh Tomatoes and Mozzarella
Artfully arranged along wedges of Puff Pastry
Baked to golden brown
Topped with a spray of fresh Basil

Mini Vidalia Onion Tartelettes
Caramelized Onions, Cream and Nutmeg
Topped with Cheddar in a golden shell

Ricotta, Feta and Parmesan Spanikopita
baked in oven brown Triangles

Grilled Apricot and Goat Cheese Crouton Salad
piles of baby lettuces layered with
Honey – Thyme grilled Apricot halves with
slivered red Onion, sliced Grape tomatoes and
Panko crusted flash fried Lemon
Goat cheese nuggets With Champagne Shallot Vinaigrette

Fresh Fruit in Season
served with Blueberries, Strawberries and Kiwi


Mini Key Lime Tarts with Cream and Zest
Toffee Chocolate topped Shortbread
Crème de menthe Butter cookies
Apricot Raspberry Melt in your mouths with Rum glaze


Coffee Service
Orange Juice for Mimosas
Fresh Lemonade with floating Lemons