Wednesday, December 17 ECC’s Holiday Buffets
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Edgewood Eggs GF/DF/V, Fresh Seasonal Fruit Platter GF/DF/V, Edgewood Field GF/DF/V with Ranch GF & Balsamic GF/DF, Mediterranean Orzo, Winter Kale GF/DF/V, Roasted Butternut Squash & Arugula, Smoked Salmon Caesar Beef Tenderloin Bearnaise & Creamy Horseradish Sauce Lemon Crusted Turkey Breast Garlic cream ·Garlic Crusted Boston Cut Strip loin, Chimichurri sauce Wheat rolls, potato rolls, knot rolls, Mayo, & Dijon Mustard ECC Crabcakes with Hollandaise Mustard Sauce, Orange Roughy with Clementine Cream, Seared Chicken Breast with Orange Chili velouté, Braised Short Ribs with Black berry Bordelaise, ·Honey and Ginger Roasted Carrots with Fried shallot, Sea Salt Brussel Sprouts, Smoked Mozzarella and roasted red pepper ravioli with truffle oil and blistered tomatoes, Rosemary & goat cheese whipped potatoes Assorted desserts including, chocolate cake, carrot cake, pumpkin roll, yule logs, & mini pastries & chocolates
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CARVING STATION
BUFFET
DESSERTS
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