Easter Sunday Brunch
Spencer's Restaurant - April 21, 2019

Chef Carved Angus Prime Rib with Au Jus, Horesradish Cream, Fresh Baked Rolls & Breads

Chef Attended Omlete Station with Aparagus & Crab Quiche, Gratic Potatoes, Lobser & Swiss Cavatappi, Apple Chicken Sausage & Bacon, Chili Verde and Cornbread Muffins

Carrot & Corn Chowder V/GF and Scotch Barley & Lamb Stew

Lemon Chicken Confit with Duck Cassoulet

Baked Alaskan Cod with Serrano Chili-Tomato Jam with Arugula Heriloom Tomato Salad, Brown Rice

Apricot Glazed Ham with Roased Sweet Potatoes 

Carrot Cake and Assorted Sweet Bited and Pastries

Assorted Desserts