nemacolin woodlands resort
BRU N CH
2017 MENU
Appetizers
Breakfast
Entrees & Sides
F resh and C risp S alad B ar
Crisp Romaine Hearts, Mixed Field Greens
Fresh Grape Tomatoes, Cucumbers, Sweet
Peppers, Red Onion, Beets, Mixed Olives, Smoked
Bacon, Hard Boiled Egg, Focaccia Crouton, Feta
and Bleu Cheese, Buttermilk Ranch, 5 Herb White
Balsamic, Creamy Caesar, Italian Basil.
Nemacolin Benedict
Toasted English Muffin, Poached Egg,
House-cured Canadian Bacon, Hollandaise.
Carving Station
12 hour Prime Rib
H ooked U p R aw B ar
Citrus Poached Gulf Shrimp, Alaskan Snow Crab
Claws, AmeriPure Oysters, Tomato Horseradish
Sauce, Brandy Sauce, Spicy Mustard, Old Bay
Mignonette, Drawn Butter, Lemon Segments.
Rib Jus, Horseradish Cream.
Fayette County Ham
Full Grain Mustard and Crushed Pineapple Glazed.
B e l g i a n W a ff l e s
Macerated Strawberries,
Chocolate Chips,
Whipped Cream.
Mini Shepherd’s Pie
Topped with Roasted Garlic Mashed Potatoes.
Applewood Bacon
Seared Scottish Salmon
Footprint Farm Chicken Brushetta
Country Sausage Links
A rtisan C heese B oard
4 Year Aged Cheddar, Buttermilk Bleu,
Beemster Gouda, Grand Cru, Fontina, Honey Dijon,
Horseradish Whole Grain, Dried Fruit Mostarda,
Assorted Crackers.
Roasted Tomato, Three Types of Olives, Red
Onion, Basil Parma Prosciutto.
Cheese Blintz
Salted Caramel Chocolate Anglaise,
Roasted Peanut Brittle.
Long Grain & Wild Rice Pilaf
P etite T ea S andwiches
Woodlands Rotisserie Chicken Salad
Profiteroles. Black Forest Ham, Creamy Brie, Honey
Mustard, Pumpernickel.
Pennsylvania Mushrooms, Baby Spinach,
Sweet Red Pepper, Swiss Cheese,
Herb Pesto Cream.
S moked S almon G ravlox
Hardwood Smoked Salmon, Citrus & Basil Cured
Gravlox, Diced Egg Whites, Egg Yolks, Red Onion,
Caper Berries, Cream Cheese, Crème Fraiche, Spicy
Mustard, Pumpernickel Points, Buckwheat Blinis.
Spring Peas, Asparagus, Beet Chips.
Dauphinoise Potatoes
Roasted Rainbow Baby Carrots
Quiche
Caramelized Cipollini Onions.
Crispy Brussel Sprouts
Brown Butter, Balsamic, Pancetta.
Made to Order
E gg & O m e l e t S tat i o n
Pickled Eggs and Beets
Quinoa
Eggs, Egg Whites, Ham, Bacon, Sausage, Peppers,
Mushrooms, Spinach, Tomatoes, Salsa, Pepper
Jack Cheese, Swiss Cheese, Feta Cheese.
F r u i t a n d B e r r y D i s p l ay
Fresh Berries, Honeydew, Cantaloupe, Pineapple,
Watermelon, Kiwi, Starfruit, Dragon Fruit, Red
Seedless Grapes, Housemade Granola, Blueberry
Smoothie Yogurt, Tiramisu Dip.
Desserts
Roasted Vegetable Quinoa,
Basil Orange Vinaigrette.
Potato Salad
Smoked Red Potatoes, Aged White Cheddar, Cured
Bacon, Pickled Celery, Sour Cream Dressing.
Pasta Salad
Fregola Pasta, Pesto, Roasted Roma Tomatoes,
Mozzarella Pearls.
Hummingbird Cake
Strawberry Lemon
Mousse Torte
Raspberry Mascarpone Tart
Speckled Easter Cake
Coconut and Chocolate
Swirl Cheesecake
Candy Bar Tart
Easter Basket Cupcakes
Bunny Tail Cream Puffs
Lemon Crinkle Cookies
Raspberry Curd Parfait
Gluten Free.
Jelly Bean Bark
Cake Batter Blondies
Raspberry Ganache
Thumb Prints
Carrot Patch Tart
Crème Egg Cheesecake
Lemon Meringue Tarts
Carrot Cake Whoopie Pies
Chocolate Strawberry Cone
Brownie Bite
S’more Martini
Dairy Free.
Reservations are Required.
To make reservations, please contact a
Resort Reservations Specialist at 866.344.6957.