Easter Sunday Champagne Buffet
Brunch
Sunday April 24,
2011
Beverages
Bottomless glass of
Champagne
Coffee &
Tea
Breakfast
Selections
Made-to-order omelet
station
AuGratin Potatoes, Bacon
& Sausage and Eggs
Benedict
Baked French Toast with
Hot Syrup
Assorted Baked Bread,
Buttermilk Biscuits & Country
Gravy
Quiche
Florentine
Fresh Fruit &
International Cheese
Display
Seafood Variety Display
with Cocktail
Sauce
Strawberry Spinach Salad,
Almond Mandarin Salad, Bleu Cheese Potato
Salad,
Ham &
Pineapple Couscous Salad & Deviled
Eggs
Entrees
Poached Salmon
Filets,
Baked
Swai Filets
Chef
Carved Roast Beef with Creamy Horseradish and
aujus
Lamb
Pappardelle
Apricot
Baked Ham
Desserts
Grand Dessert Finale
Featuring Tempting Sweet
Selections.
Although our menu changes
weekly, the above is a typical Sunday Brunch
selection.
Easter Brunch is served
from 10:00 to 2:00
p.m.
Price is $35.00 per
person plus tax and gratuity; Groups of 8 or
more subject to 18% gratuity, children under 10
yrs are half
price.
Reservations (916)
776–1318
Chef
Michael Ivie
Ryde Hotel Restaurant & Event
Center
14340 Highway
160
Walnut Grove, CA.
95690
www.rydehotel.com
