Breakfast Buffet

February 9, 2017



Autumn Muesli with Dried Apple, Raisins and Roasted almond


Mini Croissant Egg Sandwiches


Fingerling Potato and Broccoli Frittata with Parmesan and Fresh Basil


Bananas Foster Stuffed Fresh Toast, Vermont Maple Syrup and Cinnamon Creme Fraiche


Wild Rice, Mushroom and Cheddar Gratin


Savory Spinach and Cheese Bread Pudding



Assorted Breakfast Tartines


Caramelized Onion and Smoked Salmon

Mushroom and Shallot

Tapenade and Roasted Tomato



Petite Salmon Croque Monsieur


Mini Waffles with Vermont Maple Syrup


Roasted Cauliflower and Potato and Sage Frittata


Mini Greek Yogurt Parfait with Homemade Granola and Bee Pollen


Breakfast Tacos with Chipotle Black Beans, Roasted Corn and Goat Cheese


Mini Multigrain Scones with Strawberry Compote  and Creme Fraiche





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