Sunday, February 16, 2025, 11:45am-1:45pm in the Historic Grand Hall. Reservations Required, Open to the Public.
COLD BUFFET
Seafood Display
crab legs, Gulf shrimp with lemon wedges & cocktail sauce
Alabama oyster shooters
marinated crab claws, lavosh crackers, hot sauce crackers
Local Artesian Cheese Boards
Charcuterie
Fresh Fruit Trays
SOUP & SALADS
Tomato basil Bisque
goat cheese and truffle oil
West Indies Salad
Fresh Cut Romaine Lettuce
Fresh Baby Spinach
Condiments & Dressings
shredded carrots, cucumber, herb marinated cherry tomatoes, sautéed mushrooms, chopped eggs, crispy capers, croutons, shaved onion, sweet peppers, olives, parmesan cheese, herb vinaigrette, house buttermilk ranch
House Kippered Salmon
boiled eggs, shaved red onions, capers, cucumbers, bagel chips
Jill’s Loaded Potato Salad
Smoked Mozzarella Pasta Salad
Garden Greens Beet Salad
mandarins, feta, arugula, tarragon
CARVING & ACTION STATIONS
Herb and Honey-Crusted Prime Rib
horseradish cream, red wine demi-glace
Salmon Wellington
Omelet Station
Waffles
maple syrup
ENTREES
Blackberry Jalapeno Glazed Chicken
Blackened Mahi Mahi
crawfish cream sauce
Brown Butter Tomato Chicken Alfredo
Southern Green Beans
bacon, caramelized onions
Broccolini Oscar
Classic Rice Pilaf
Classic Eggs Benedict
Local Stone Ground Grits
Sweet Beet Cornbread
Croissants
Buttermilk Biscuits and Sausage Gravy
Hickory Smoked Bacon
Chicken, Broccoli, Cheddar Quiche
DESSERTS
Bananas Foster
Vanilla Ice Cream
Toppings | whipped cream, chocolate sauce, sprinkles, cherries
Pecan Tarts
Key Lime Tarts
Red Velvet Cake
Banana Pudding
Flourless Chocolate Cake
Traditional Bread Pudding
Grand whiskey sauce
