Thursday, December 18 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 Mustard Sauce, Orange Roughy with Clementine Cream, Seared Chicken Breast with Orange Chili velouté, Stuffed Pork Loin with Kale, Lemon, Garlic & Rosemary Jus Lie, Ginger Glazed Carrots with Crispy Shallots, Haricot Vert a la Almandine, Roasted Eggplant in Red Pepper Ravioli with Truffled tomato Coulis, Crispy Parmesan red skin potatoes Assorted desserts including, chocolate cake, carrot cake, pumpkin roll, yule logs, & mini pastries & chocolates
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CARVING STATION
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DESSERTS
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