Catering and Event Planning Brunch Appetizers
Roasted Vegetable Phyllo Cups with Goat Cheese
Fruit and Biscotti Platter Breads
Served with butter, jam, crème Fraiche, and lemon curd
Raspberry Scones
Mini Croissants Main Course
Crab Cakes with Chili-lime Sauce
Grilled Tri Tip Costini
Wild Mushroom Quiche
Deviled Eggs with Hollandaise and Canadian Bacon
Sausage Rolls
Spring Mix Salad with Roasted Beets Beverages
Champaign
Fresh Orange and Cranberry Juice
Fresh Tomato Bloody Marys with Jalapeno Ice Cubes
Coffee and Tea Southern Brunch Kentucky Hot Brown
An open-faced sandwich with turkey, bacon, pimientos,
tomatoes, and a delicate Mornay sauce Cheese Grits
with garlic and jalapeno Benedictine Spread
A mixture of cream cheese, mayonnaise, shredded cucumber,
and grated onions Kentucky Burgoo
A rich tomato-based stew made with chicken, beef, and pork,
and mixed with a variety of fresh vegetables,
including lima beans and okra Bourbon Pecan Pancakes
Whole wheat pancakes, topped with chopped pecans and bourbon maple syrup Kentucky Jam Cake
A spice cake with blackberry jam and
covered with caramel or a cream cheese frosting
