Dickens Brunch 2019

Assorted Juices, Iced Tea and Lemonade 

Freshly Brewed Lavazza Coffee and Tazo Hot Teas 

Assorted Scones, Danishes and Freshly Baked Muffins

Assorted Cheeses and Charcuterie

Country Scrambled Eggs

Made to Order Omelet Station

Apple Wood Smoked Cider Cured Bacon and Lancaster Breakfast Sausage

Cardamom and Lemon Brioche French Toast

Dutch Oven Pot Roast with Bacon and Sour Cream  

Wild Coho Salmon Fillet with Spice Crust and Mint Chutney

Lamb and Root Vegetable Shepherd’s Pie

Pan Seared All-Natural Chicken with Brown Butter and Fall Harvest Succotash

Camp Oven Cornbread Stuffing

Yukon Gold Potato, Rutabaga and Cheddar Gratin

Steamed French Green Beans with Maple. Mustard, Almond and Rosemary

Traditional Bread Pudding with Preserved Strawberry and Vanilla Sauce 

Assorted Holiday Cookies, Seasonal Pies and Miniature Desserts

Tapioca Pudding with Blood Orange-Pineapple Cocktail

Children’s Chicken Fingers and Macaroni and Cheese 

Specialties from the kitchen

Belgian Waffles, Buttermilk Pancakes and Chocolate Chip Pancakes

Eggs Benedict with Hollandaise Sauce

Smoked Salmon with Red Onion, Cream Cheese and Capers