BUFFET STYLE

Todd Gray’s Muse

              Sunday Brunch                  

Curried Butternut Squash Soup with Autumn Vegetable Mirepoix and Marcona Almonds

Chablis Poached Bosc Pear & Endive Salad withCandied Walnuts, Pickled Red Onion, Date Honey Vinaigrette

Tabouleh Salad with Medjool Dates and Red Quinoa with European Cucumber,
Preserved Lemon, Italian Parsley

*Crispy Cauliflower Tempura with Toasted Cashews, Tahini Vinaigrette and Cilantro Leaves

Red Wine Braised Cabbage with Forest Mushrooms, Toasted Hazelnuts, Crispy Sage Leaf

*Stuffed Whole Grain French Toast with Northern Neck Blackberry Jam, Maple Syrup

Autumn Fruit Salad with Pomegranate, Pineapple, Cantaloupe, Honeydew

Tofu  Scramble Station featuring Late Summer Bounty in a made to order scramble

*Artisan Bread Station accompanied by various jams, tapenade, exotic spices and infused olive oils

Assorted Sweets & Treats

* may contain nuts, please ask

$35 for Adults
$15 Children under 12
(Tax & Gratuity & Beverages not included)

Executive CHef Todd Gray

Partner in Crime: Ellen Kassoff

 

 

Beverages