Easter Brunch Menu
The Blackwell Inn Easter Brunch Buffet
Sunday March 31, 2013
10:00 am - 2:00 pm
Call (614) 247-2710 for Reservations
FORK AND KNIFE CARVING STATIONS
Slow Roasted Local Farm Raised Leg of Lamb
Spiced hazelnut and dried cherry studded, glazed with rosemary mustard.
Presented with minted sauce Montmorency
English Cut Roast Prime Rib of Beef
with smoked gouda biscuits forest mushroom demi glace and horseradish cream
Herb Roasted House Smoked Breast of Turkey
with truffled fingerling potatoes wrapped with peppered pancetta
SPRING ENTREES
House Cured OSU Farm Raised Berkshire Pork Loin
stuffed with celery sage dressing and finished with Dijon cream
Saffron Risotto Rollatini
Saffron scented risotto with spring asparagus and roasted red peppers wrapped with layers of young carrots,
green zucchini and egg pasta lightly crumbed and crisped.
Presented with a Sicilian roma and sundried tomato coulis.
Pan Seared Ocean White Fish
Buttery crumb crusted over citrus scented cannellini white bean cassoulet with petite shrimp and ribbons of escarole
Early Spring Pea Bisque
offered with ala minute grilled petite Monte Cristo sandwiches
Dauphinoise Potatoes
Layers of sharp white cheddar cheese custard and roasted garlic
Early Spring Vegetable Medley
Baby carrots, zucchini, broccoli, green beans, cauliflower, yellow wax beans and sweet red bell peppers
(Table Service of Hand Crafted Artisan Bread and Herb Butter)
BLACKWELL BRUNCH FAVORITES
Ala minute preparation of omelets with cheese, vegetables and meats
Ala minute, cast iron baked, chocolate chip-peanut butter waffles and traditional malted waffles offered with mixed berries, maple syrup, whipped butter and cinnamon scented whipped cream
Crisp Bacon and Sausage
GARDE MANGER TABLES
Cubed Costa Rican pineapple and cantaloupe melon accented with berries
Regional Craft Dairy Cheese Presentation
offered with crisp lavosh, baguette, rosemary crostini
Tarte Tatin
Caramelized fennel, creamy mascarpone mousse, crisp honey brushed prosciutto ham
Petite Parfaits
Trio of yogurts, Blackwell signature granola and mixed berries
Spring Asparagus Salad
with hearts of palm, artichokes, roasted peppers, celery hearts, cous cous, truffle vinaigrette
House Cured Atlantic Smoked Salmon Roulade
with herbed cream cheese, caper, chopped egg, herbs and red onion
CHILLED AQUACULTURE
Chesapeake boiled Shrimp
Cape Cod fresh oysters on the half shell
spicy remoulade, tangy cocktail sauce, lemon wedges and Tabasco accents
SPECTACULAR DESSERTS
Fountain of cascading chocolate with stem berries, buckeyes, marshmallows, rice crispy squares
and chocolate chip cookies
Lemon poppy cake and Greek yogurt mousse parfait with fresh berries
Strawberry rhubarb tartlet with toasted meringue
Pistachio-panna cotta mini martini’s with white chocolate shavings
Blackberry bread pudding with vanilla and spiced rum anglaise
Chewy chocolate caramel brownies
Pastel Petite Fours with frangipane and fondant glaze
Peanut butter and banana cheesecake diamonds with graham cracker crust
Children’s Station
Macaroni and cheese, crispy chicken tenders, steamed corn on the cob,
crispy smiley fries, Jello cups, juice boxes and apple sauce
$34.95 per person(Tax and gratuity not included)
Call (614) 247-2710 for Reservations