October 13, 2019 10 AM - 3 PM

Celebrate fall with an oceanfront brunch filled with hearty dishes, ocean bar, and farmers market salad bar.


Ocean Bar

Fresh Shucked Oysters, Jumbo Shrimp

Green Apple and Shallot Mignonette, Cocktail Sauce, Lemon wedges

Omelet Station

CHOICE OF: Fresh Eggs, Whole Egg, Egg White, Sausage, Bacon, Vegan Chorizo, Spinach, Tomatoes, Mushrooms, Peppers, Artichokes, Onions, Cheddar Cheese, Swiss Cheese, Goat Cheese

Apple Wood Smoked Bacon and Chicken Sausage

Fresh Sliced Seasonal Fruits and Berries

Bagel Baguette French Toast

Blueberry Lemon Compote, Vermont Maple Syrup, Bourbon Vanilla Cream Cheese, Whipped Butter,

Apple, Cranberry and Peewee Potato salad

Crispy Lardon, Cider Vinegar, Whole Mustard and Parsley

Beets and parsnip salad

Diced Pear, Goat Cheese, Chia Seeds, Frisse And Aged Fig Vinaigrette

Farmers Market

Baby Organic Kale & Baby Red Romaine

Heirloom Cherry Tomatoes, Jicama, Olives, Radish, Cucumber

Roasted butternut squash, Goji Berry, Dried Blueberries

Pumpkin seeds, Candied Walnuts, Feta cheese

Champagne Vinaigrette, Balsamic Vinaigrette, Blue Cheese Dressing, Extra Virgin Olive Oil

Artisanal Local and International Cheese

Compotes, Fresh and Dried Fruits, Olives, Mustard

Assorted Breads and Lavash

Carving Station

Garlic and Herb Roasted Prime Rib Cream of Mustard & a jus

On the Buffet

Jidori Chicken Breast, Caper and mustard sauce

Roasted salmon, Riesling “Veronique”

Seasonal Roasted Root Vegetables

Crispy New Potatoes


Raspberry Panna Cotta

Pumpkin Whoopie Pie

Cranberry Apple Strudel

Assorted Macaroons