Thursday, November 27, 2008

For the Table

A Tower of

Caviar, Smoked Salmon and Traditional Accoutrements

Fresh Seasonal Fruits, Breakfast Pastry

Good for the Heart

Traditional Caesar Salad, House-made Dressing

Locally Grown Heirloom Tomato and Vidalia Onion Salad, House-made Blue Cheese Dressing

Organic Field Green Salad, House-made Balsamic Vinaigrette

Creamy Lobster Bisque with Sherry and Fire-Roasted Shrimp

Poached Florida Shrimp, House-made Cocktail Sauce

Table Side Omelette

Scottish Salmon & Cream Cheese Omelette garnished with Caviar

Three-Cheese Fritatta

Traditional Eggs Benedict, Sauce Hollandaise, Potato Gratin

Carving Station

Traditional Roast Turkey

Smoked Maple Cured Virginia Ham

Chef will create for you

Sautéed Ostrich Medallion with Wild Mushroom Ragout

Pan Seared Beef Medallion and Foie Gras

Oven Baked Florida Red Snapper with Bourbon Glaze Spicy Candied Pecans

Sides for the Table

Steamed Asparagus with Hollandaise Sauce

Sweet Potato with Old Hickory’s own Marshmallow

Sautéed Butternut Squash

Garlic Mashed Yukon Gold Potato

Sautéed Spinach

Sweet Tooth

Chocolate and Grand Mariner Soufflé

Today’s Unique Fresh Selection of Holiday Pies, Truffles and Cakes

As Much As you Please

Premium Bloody Mary and Mimosa

Fresh Squeezed Florida Orange Juice,

Dark Roast French Press Coffee, Assorted Pickwick Gourmet Tea

Sixty Five Dollars

407-586-1600 for Reservations

11:30 AM – 2:00 PM