Best for Value
Scrambled eggs, crisp strips of bacon or sausage links, breakfast potatoes or buttered grits, and coffee, decaf, or hot tea.
Large Belgian waffle topped with strawberries, whipped cream and maple syrup, with crisp strips of bacon or sausage links and coffee, decaf, or hot tea.
Design Your Own Buffet.
Buffet Includes a garden salad bar with condiments & dressings, rolls & butter, assortment of cakes & pies and iced tea. coffee service available on request. You choose from a plethra of entrees, starches & vegetable.
Garden Salad Bar with assorted condiments and dressings and antipasto, Lasagna with Meat Sauce and two additional types of pasta, with Marinara Sauce, Pesto or Alfredo Sauce, bread sticks and garlic bread Chef's Choice of assorted desserts.
Southern Style Picnic
Garden Salad Bar with an assortment of condiments and dressings, Potato Salad, Cole Slaw, seasonal Fruit Salad and an assorted Relish Tray, Barbecued Ribs and Southern Style Fried Chicken, Corn on the Cob and Smoked Baked Beans, biscuits, apple pie.
Charleston Crab Cakes
Two fluffy crab cakes broiled, served atop peppered jasmine rice, with Rouille and a tomato basil Concasse.
12oz. Cut of Prime Rib with Aus Jus, accompanied by chef's choice of starch and vegetable, fresh hot rolls and butter.
Herb Crusted Pork Loin
Slow roasted herb crusted sliced medallions of pork, topped with a rosemary dijon sauce, accompanied by garlic mashed potatoes and vegetable Melange, fresh hot rolls and butter.
Egg and Parmesan cheese battered chicken breast sauteed, finished with lemon butter sauce, accompanied by Chef's choice of starch and vegetables.
Broiled Grouper topped with roasted Pineapple and Mango Salsa, accompanied by chef's choice of starch and vegetables.
Offering a variety: deli sandwich, croissant sandwich, croissant salad sandwich, and Italian Hoagie. All accompanied by a bag of chips, Otis Spunkmeyer cookie and assorted sodas.
Charbroiled Filet and Crab Cake
Charbroiled 6 oz. filet topped with an African Pink Peppercorn Sauce, and a Broiled Crab Cake with Rouille and Tomato Concasse, accompanied by Timbale Peppered Rice and Vegetable Melange.