PIER TOP

BRUNCH FROM A DIFFERENT ANGLE

SERVED CHILLED

Imported and domestic cheeses with flavored crostinis--Charcuterie display--country style pate, salami toscano--Crespone, Spanish chorizo--prosciutto wrapped in black figs stuffed with walnuts, blue cheese and honeycomb--Lychee honey glazed Atlantic salmon, jalapeno aioli--Pistachio crusted ahi tuna, coconut, peanut sauce--Banana brulee with brie cheese, pancetta crisp--Pan seared scallops, grilled asparagus, smoked cheese coulis--Mexican shrimp ceviche presebted in mini martinis--Roasted duck brewast, orange miso sauce--Mediterranean green salad, feta cheese, kakamata olives--Heirloom tomato, mozzarella, shaved hearts of palm salad, balsamic reduction

FAMILY STYLE

(SERVED AT TABLE)

Grilled grouper, spicy fried ripe plantain

Domestic lamb cops, red bliss potatoes, mustard jus

Tandoori jumbo shrimps, sweet potato hash

Herb marinated chicken breast, creamy polenta

MAIN

Grilled corn and crab chowder

Lobster benedict, roasteed vegetables, spicy holloandaise

CARVING AND PASTA STATION

Fusilli pasta with arugula pesto, roasted pine nuts

Calamarata pasta with white clam sauce

Beef strip loin with wild mushroom ragout

SUSHI ROLLS AND NIGIRI DISPLAY

BELGIUM WAFFLE AND PANCAKE STATION

DESSERTS

Truffles--Pistachio brulee--key lime shots--Guinness panacotta presented in mini martinis--Oreo crusted cheesecake--Mini tropical fruit tarts--Petite flourless chocolate cake--White and Milk chocolate fountain with assorted fruits for dipping--Coconut sushi in bamboo basket--Bourbon pecan pie (but no carrot cake!!!)

Part 2: The approach to the restaurant, the restaurant, the dishes, glasses and silverware, the views