Mother's Day Brunch
10am-2pm
Ballroom Seating only- Reservations Required
Fork and Knife Carving Stations
Roasted French Cut Rib Roast of OSU Farm Raised Berkshire Pork
Rubbed with Juniper & Sage, offered with Fennel, Walnut, Spicy Radish Salad
Certified Angus Beef Sirloin Roast
Basted with Cilantro, Mustard, and Lime Crusted, Spiced Jus
House Hickory Smoked Breast of Turkey
Served Blackwell Aioli, Dijon Mustard, Lingonberry Relish, Dried Fruit Bread Pudding Bites
Brunch Theme Entrees
Bay Shrimp and Scallop Stuffed Atlantic Salmon Fillet over Parsnip and Cauliflower Puree
Blue Cheese Polenta Cake Napoleon with BBQ Pulled Pork and Grilled Pepper Slaw
Crisp Gnocchi with Spring Peas, a Bouquet of Tomatoes, Portobello Mushroom, Basil Pesto, Yellow Pepper Cream
Spring Vegetable Stuffed Chicken Breast over Truffled Fontina Cream with Roasted Heirloom Potato Hash
“Rustic Style” Creamy Yukon Gold Mashed Potatoes
Spring Garden Vegetable Medley
Blackwell Brunch Favorites
Shaved Prosciutto with Melons, Oak Aged Balsamic Reduction, La Mancha Manchego and Ripe Brie Cheeses
Ala minute Omelets with Cheddar Jack Cheese, Spring Vegetables and Breakfast Meats
Ala minute Griddled French Toast offering Traditional and the Classic PBJ
Warm Maple Syrup, Whipped Dairy Fresh Butter, Strawberries, Blueberries
Crisp Thick Cut Bacon and Whole Hog Link Sausage
Minted Sweet Costa Rican Pineapple with Toasted Coconut
Table Served Sliced Warm Artisan Crafted Bread
Garde Manger Tables
Chef Attended Peppercorn Crusted Smoked Salmon with Whipped Dijon Cream Cheese, Fermented Pickle Relish, Crispy Sea Salted lavosh Flatbreads and Seeded Rye and Pumpernickel Crisps
Petite Lettuce Cups Filled with Classic Waldorf Chicken Salad
Strawberry Chevre Cheese Mousse Filled Profiterole with Glazed Banana and Toasted Cashew
Spring Heirloom Potato Salad with Fines Herbs and Oaky Chardonnay Vinaigrette
French Cave Aged Roquefort Mousse on Granny Smith Apple Chips with Prosciutto di Parma Shards
Petite Yogurt and Signature Granola Parfaits
Chilled Aquaculture
“Chesapeake style” Spice Boiled Shrimp, Classic Remoulade, Cocktail Sauce
Live Oysters harvested from the Wellfleet Harbor Estuaries of Cape Cod Bay, Massachusetts
Grated horseradish, red wine–shallot mignonette, lemon and Tabasco
Patisserie Spectacle
Cascading fountain of dark chocolate with stem on California Watsonville strawberries House Cut Pastel Marshmallow, Rice KrispieâPops, Peanut Butter Buckeyes and Artisan Chewy Brownie Bites
Caramel Walnut Filled Sweet Tartlet’s
Petite Frangipane Cakes with Toasted Nuts and Dried Fruits
Bourbon Vanilla Crème BruléeTarts
Malted Milk Chocolate Mousse Mini Cakes
Orange Ricotta Cheesecake Flan
Coconut Rice Pudding Petite Parfaits
$34.95 per person
(Tax and gratuity not included)