Mon Dec 25, 11:00 AM - Mon Dec 25, 3:00 PM
201 Arnold Rd, Saint Simons Island, GA 31522
Community: Savannah
Description
Join Us for Christmas Day Brunch + Buffet!
Event Details
Join us for Christmas Dinner on Monday, December 25th, 2017, 11am-3pm.
Reservations Required - please call 912-268-5967
BREAKFAST:
Omelet station
Waffle station
Crispy bacon
Link sausage
Eggs Benedict with tasso hollandaise
French toast casserole
SALADS:
Mixed green salad
mixed green and romaine lettuce accompanied by grape tomato, croutons, carrots, cucumber, onions, mushrooms, dried fruit, mixed nuts, feta cheese, blue cheese, balsamic vinaigrette, ranch dressing and shallot vinaigrette
Butternut and kale salad
roasted butternut squash, roasted Brussels sprouts, quinoa, dried cherries, toasted pepitas, and cider shallot vinaigrette
Apple and Brussels sprout salad
shredded Brussels sprouts, julienne apples, candied walnuts, Parmesan cheese, and honey basil vinaigrette
Gorgonzola pear chicken salad
arugula, white wine poached pear, toasted pecans, panko breaded chicken breast, Gorgonzola cheese, and garlic Dijon dressing
Sausage and burrata salad
mixed greens, Italian sausage, burrata cheese, mandarin orange, and citrus dressing
SEAFOOD:
Shrimp and grits station (chef attended)
Oysters on the half shell
Poached shrimp
House-cured salmon lox with dill, capers, and red onion
CARVING STATIONS:
Sugar-cured ham
Leg of lamb BRT with mint jus
Herb-roasted prime rib with au jus and horseradish cream
Herb Dijon-crusted pork loin
ENTRÉES:
Rosemary-braised Kobe short ribs with braising jus
Herb-marinated grilled airline chicken breast with mandarin orange salsa
Baked red snapper with cranberry beurre blanc
Creamy garlic mashed potatoes
Savory challah bread pudding with rosemary, caramelized onions, and sausage
Sweet potato soufflé with brown sugar and pecan topping
Green beans amandine
Grilled asparagus
Sage fettuccine Alfredo with bread crumb topping
Click the ticket link to view the full menu.
Reservations Required - please call 912-268-5967
BREAKFAST:
Omelet station
Waffle station
Crispy bacon
Link sausage
Eggs Benedict with tasso hollandaise
French toast casserole
SALADS:
Mixed green salad
mixed green and romaine lettuce accompanied by grape tomato, croutons, carrots, cucumber, onions, mushrooms, dried fruit, mixed nuts, feta cheese, blue cheese, balsamic vinaigrette, ranch dressing and shallot vinaigrette
Butternut and kale salad
roasted butternut squash, roasted Brussels sprouts, quinoa, dried cherries, toasted pepitas, and cider shallot vinaigrette
Apple and Brussels sprout salad
shredded Brussels sprouts, julienne apples, candied walnuts, Parmesan cheese, and honey basil vinaigrette
Gorgonzola pear chicken salad
arugula, white wine poached pear, toasted pecans, panko breaded chicken breast, Gorgonzola cheese, and garlic Dijon dressing
Sausage and burrata salad
mixed greens, Italian sausage, burrata cheese, mandarin orange, and citrus dressing
SEAFOOD:
Shrimp and grits station (chef attended)
Oysters on the half shell
Poached shrimp
House-cured salmon lox with dill, capers, and red onion
CARVING STATIONS:
Sugar-cured ham
Leg of lamb BRT with mint jus
Herb-roasted prime rib with au jus and horseradish cream
Herb Dijon-crusted pork loin
ENTRÉES:
Rosemary-braised Kobe short ribs with braising jus
Herb-marinated grilled airline chicken breast with mandarin orange salsa
Baked red snapper with cranberry beurre blanc
Creamy garlic mashed potatoes
Savory challah bread pudding with rosemary, caramelized onions, and sausage
Sweet potato soufflé with brown sugar and pecan topping
Green beans amandine
Grilled asparagus
Sage fettuccine Alfredo with bread crumb topping
Click the ticket link to view the full menu.