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Served 10:00 AM – 9:00 PM
Adults:$24.95 Seniors $21.95 Children $9.95
SALAD BAR
PEEL AND EAT SHRIMP, SMOKED SALMON, FRESH OYSTERS ON THE HALF SHELL, SEAFOOD SALAD, CAESAR SALAD, POTATO SALAD, PASTA SALAD, PEA SALAD WITH SMOKED GOUDA, SMOKED HAM SALAD WITH GREEN OLIVES, FRESH SLICED FRUIT, MIXED GREENS AND DRESSINGS.
SOUP KETTLE
RUSSIAN BORSCHT
ROASTED CORN CHOWDER
RIO GRANDE GRILL
PAELLA ALA MAJORCA: GREEN AND RED ENCHILADAS; GRILLED SNAPPER VERACRUZ; PORK ADOVADO, QUESO FUNDIDO; CHILES RELLENOS NORTENA; RED PORK TAMALES, CHIPS, GUACAMOLE AND SALSAS, MEXICAN SHRIMP COCKTAIL
CARVING STATION
SMOKED PRIME RIB OF BEEF W/ AU JUS
ROAST LEG OF LAMB W/ MINT JELLY
MAMAS KITCHEN
YUKON GOLD MASH POTATOES, CORNBREAD DRESSING, GREEN BEAN CASSAROLE, HOT SMOKED LEMON PEPPER AND DILL SALMON, FRESH ASPARAGUS WITH GARLIC BUTTER, MACARONI AND CHEESE, BBQ ST. LOUIS RIBS, SLICED SANTA FE ROAST TURKEY, TRADITIONAL FRY BREAD, CHILI BEANS, BROWN SAUCE, CREAM GRAVY, GOLDEN FRIED SHRIMP
TUSCAN GRILL
SAUTEED MUSHROOMS WITH GARLIC AND MARSALA; CHICKEN PARMIGIANA; BROCCOLI AND CAULIFLOWER AU GRATIN; ITALIAN SAUSAGE AND PEPPERS; CALZONE AND PIZZA; GARLIC BREAD; SHRIMP SCAMPI OVER LINQUINI; PENNE ALLA BOLOGNESE; ANTI-PASTI STATION AND GOURMET CHEESE PLATTER
CHOW CHOW STATION
COMBINATION FRIED RICE; DUCK PA LOH; CHILLED THAI SEAFOOD SALAD; CHILLED JELLY FISH AND SHEDDRED CHICKEN SALAD; SESAME CHICKEN; LION HEAD W/ BABY BOK-CHOY; PAD THAI; ASSORTED APPETIZERS PLATTER.
DESSERTS
ASSORTED PASTRIES; CAKES AND PIES
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Inn of the Mountain Gods Presents
Easter Brunch at Wendells
Easter Brunch at Wendells
Served 11:00 AM – 3:00 PM
EASTER SUNDAY BRUNCH AT WENDELL’S
March 23rd 2008
11:00 AM - 3:00 PM
Adults $37.95 Seniors $29.95 Children (4-12) $19.95
FROM THE CARVING STATION
Garlic and Ancho Chile Rubbed Rack of Lamb tequila pomegranate sauce
Slow-Roasted Prime Rib of Beef rosemary merlot jus
ENTREES
Proscuitto Wrapped Sea Scallops
with almonds, lemon, and thyme over wild rice
Apricot and Mustard Glazed Pork Tenderloin
home-made herb spaetzle
Fire-Grilled Atlantic Salmon Filet
with sweet pepper cilantro confetti
Spinach, Wild Mushroom and Tasso Quiche
Sonoran Scrambled Eggs
chorizo, green chile, and cotija cheese
Eggs Benedict
SOUP
Creamy Butternut Squash Bisque with Crabmeat
COMPLIMENTS
Raspberry Lemon French Toast “Strata”
Yukon Gold Potatoes Dauphinoise
Griddled French Green Beans with Toasted Garlic
Winter Root Vegetable Roast with Parmigiano
Applewood-Smoked Bacon
Grilled Link Sausage
SALADS
Strawberry and Arugala with Bleu Cheese and Pignoli
Roasted Beet and Grapefruit Salad with Red Onion
Cool Cheese Tortellini with Roasted Peppers, Baby Shrimp and Basil
Roasted New Potato Salad with Snipped Chives
Grecian Button Mushrooms and Grape Tomatoes
Baby Field Greens
Assorted Dressings
GARDE MANGER
Assorted Cheeses from Around The World
House-Cured Salmon Gravadlox
Fresh Seasonal Fruit
Sliced Cured Meats
German Mustard
Cardamom Yogurt Sauce
ICE BAR
Chilled Poached Shrimp
Snow Crab Legs
Littleneck Clams
Whitewater Mussels
Oysters in their Shells
Appropriate Sauces and Condiments
ENDINGS
A Plethora of Pastries and Sweets from our Bake Shop
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