BUFFET SELECTIONS

T. Cook's Mother's Day brunch buffet features items hand-selected by Chef Alex Robinson. The chilled seafood display offers signature items including: Baja prawns, snow crab claws, chilled oysters, cocktail sauce and mignonette. The composed spring salads celebrate fresh, local ingredients. Chef has chosen a variety of sliced fresh fruits and berries, along with an artisanal cheese display, highlighted by seasonal accompaniments

ENTREES

SALMON TARTARE*
avocado | beetroot | micro cilantro | lemon oil | tzatziki | tapioca crisps | poached egg
EGG WHITE FRITTATA*
feta cheese | onion sprouts | heirloom tomatoes | shakshuka sauce
LAMB SHANK BAKLAVA*
kataifi | piquillo pepper hummus | pistachio | saffron & burnt honey aioli
FOIE & WAFFLE*
brioche waffle | orange compote | espresso maple syrup | balsamic dressing
HERB CRUSTED BEEF TENDERLOIN*
black lentils | Spanish chorizo | braised baby carrots | chili de arbol demi
PAN SEARED HALIBUT*
purple carrot puree | spring peas | pea sprouts | almond milk foam

DESSERT BUFFET

hand-crafted pies | cakes | cookies | miniature desserts
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