Biltmore Christmas Brunch 2014 Salad Station Charcuterie Display Pates, Terrines, Cornichons, Gourmet Mustards Antipasto with Cured Meats Artisan cheese, Crackers and Crisp Fresh Seasonal sliced Fruits and Berries Caesar Salad, Anchovies, Garlic Croutons, Parmesan, Dressing Garden Salad, Red and Yellow Grape Tomatoes, Carrot Curls, Hearts of Palm, Sliced Red Onions, Marinated Olives, Balsamic and Champagne Vinaigrette Mediterranean Dips Traditional Hummus, Baba Ghanoush, Olive Tapenade, Pita Chips Garbanzo, Cucumber, Oregano, Red Onion and Feta Wild Mushroom Salad with Sherry Vinegar and Fresh Herbs Caprese Salad with Fresh Mozzarella, Basil, Aged Balsamic Glaze Petite Shrimp, Farfalle Paste, Julienne Vegetables, Basil Pesto, Sundried Tomatoes Quinoa, Kale, Craisins, Pumpkin Seeds and Fresh Mint Red Kidney Bean Salad, Grilled Artichoke Hearts Marinated Roasted Vegetables and Goat Cheese Sushi and Sashimi Station Skillfully Prepared to Order Maki, Sushi and Sashimi, Pickled Ginger, Wasabi and Soy Sauce
Chilled Seafood Display Caviar and Raw Bar Shrimp, Oysters, King Crab Legs, Maine Lobster Tails Cocktail, Lemon, Shallot Mignonette, Horseradish and Whole Grain Mustard Sauce Bowfin, Trout, Salmon, Tobiko Caviar Blinis, Toast Points, Traditional Condiments, Mini Bagels and Gourmet Blended Cream Cheeses Florida Ceviche, Jalapenos, Red onion, Cilantro, Citrus, Mango Marinated New Zealand Green Mussels Smoked Salmon, Smoked Whitefish and Smoked Mahi Fish Dip Carving Station Herb Crusted New York Striploin Provencal Crusted Australian Lamb Racks Char Crusted Sea Bass, Mango Relish Honey Baked Virginia Ham Oven Roasted Turkey Perigueux sauce, Cranberry Sauce, Tropical Fruit Relish, Béarnaise, Mint Sauce, Pineapple Glaze Sides Traditional Stuffing Crushed Sweet Potatoes with Marshmallow Gratin Butter Whipped Idaho Potatoes Haricot Verts, Roasted Pearl Onions Down s Vanilla Bean Carrots, Broccolini & Roasted Pumpkin Pasta Station Truffle Sacchetti, Cheese Raviolis Create your own Pastabilities Fresh Basil Pesto, Tomato Coulis, Parmesan Cream and OIive Foccacia
Breakfast and Omelet Station Omelets prepared to order with a variety of fresh fillings: Spinach, Scallions, Mushrooms, Tomatoes, Shredded Cheese, Smoked Ham, Applewood Bacon, Breakfast Sausage, Onions, Sweet Peppers and Chives Farm Fresh Eggs and Egg Whites Available Traditional Eggs Benedict with Black Truffle Hollandaise Crème Brule French Toast Seared Cheese Blintzes Warm Vermont Maple Syrup Vanilla Whipped Cream, Macerated Berries Applewood Smoked Bacon and Sausage Links Red Bliss Potatoes with Sauté Onions and Peppers Assorted Individual Quiches Seafood Paella Chorizo, Chicken, Fresh Seafood, Shrimp, Clams, Mussels, Roasted Red Peppers, Saffron Rice Dim Sum Station Assorted Dim Sum and Rice noodle Salad Shrimp and Chicken Su Mei Pork Potstickers Sweet Thai Chili Soy Sauce, Spicy aioli Chocolate Dipped Strawberries Red Velvet and Chocolate Lollipops Pear Bordaloue Tart Cinnamon Crème Brulee Dessert Station Spiced Panna Cotta with Apple Cider Gelee Hazlenut Cheesecake Caramel Apple
Lemon Meringue Tart Sweet Potato Cupcakes with Brown Butter Icing Chocolate Fondant Cranberry apple Bread Pudding Chocolate Apricot Tart Key Lime Tart Peach Melba, Vanilla Cream Peaches and Cranberry Compote Peanut Butter and Jelly Mousse Raspberry Tart Tiramisu Chocolate Yule Log Black Forest Cake Eggnog Crème Brulee Christmas Cup Cakes Coffee Yule Logs Pistachio Macaroons with White Chocolate Ganache Filling Sugar Free Chocolate Mousse Sugar Free Berry Yogurt Mousse Sugar Free Rum Raisin Pound Cake Ice Cream, Crepes and Chocolate Fondue Crepes Prepared to order Assorted Hand Dipped Ice Creams and Sorbets Warm Cinnamon Bananas Foster Chocolate Fountain Fondue Fudge Brownies Fresh Baked Cookies Jumbo Coconut Macaroons Strawberry, Pineapple and Cantaloupe Candy Station with Madeleine Cookies, Assorted Truffles and Home Made Marshmallows *Consuming raw or undercooked meats, Poultry, Seafood, Shellfish or eggs, May increase your risk of food borne illness Hotel Executive Chef, David Hackett Executive Pastry Chef, Olivier Rodriguez Price Adults: $95++ Children $47.50 (4-11 Years Old)
Wishes you & Your Family