Mother’s Day Brunch Menu

Mom’s Mimosa
Champagne & fresh squeezed orange juice

Poinsettia
Champagne & cranberry juice

The Hawaiian
Champagne & pineapple juice

Island Oasis
Champagne, Blue Curacao, & Grand Marnier

Kir Royal
Champagne & Chambord

Peach Bellini

Absolut Bloody Mary’s

Fresh Juices
Cranberry, orange, pineapple, grapefruit, tomato

Mint Lemonade, Strawberry Lemonade

Cappuccino & Espresso

Our Signature Creamy Crab Dip
Served with a blend of fresh herbs and roasted red peppers. Served with toasted French baguette and fresh fruit. *if served with Blue Chips

Stuffed Mushrooms
Stuffed with a blend of Taylor Wright Farms Organic, Grass Feed Mild Arrezio Italian Sausage, fresh herbs, smoked Gouda, and imported Parmesan Cheese.

Roasted Garlic and Red Pepper Hummus
Served with assorted imported olives, celery, carrot, and cucumber sticks and organic blue chips.

Baked Brie
French baked Brie topped with a pecan Kahlua compote and served with french baguettes and fresh fruit.

Chef’s Choice
Fresh Avocado stuffed with a cold lump crab salad.

Fresh Fruit Plate
For the table served with Greek Yogurt.

Jumbo Shrimp Cocktail
Served with a Bloody Mary Cocktail Sauce.

Soup of the Day
Chilled Garden Gazpacho.

Michelina’s Salad
Mixed field greens topped with Mandarin oranges, sliced green apples, pine nuts, Goat
s Cheese, served with homemade strawberry vinaigrette.

The Wedge
Iceburg lettuce wedge topped with hickory smoked bacon and crumbled Amish blue cheese. Served with Buttermilk Ranch dressing.

Traditional Caesar Salad
Served with Artisan Romaine, Red Onion, Croutons, Parmesan.

Steak and Egg
6oz. Black Angus filet served with two scrambled eggs and Chef’s breakfast potatoes.

Cheese Blintz
Crepes stuffed with Sweet Ricotta and topped with fresh berries sautéed in Chambord and dusted with powdered sugar.

Chef’s Homemade Quiche
Ham, broccoli, and Cheddar Cheese Quiche served with organic mixed field greens salad.

Homemade Puff Pastry Vegetable Tart
Served on a bed of organic mixed field greens and topped with sun-dried tomatoes, mushrooms, marinated artichoke hearts, fresh herbs, and stuffed with a parmesan ricotta cheese spread.

Chef’s Favorite! Shrimp and Grits
Vermont Cheddar Grits topped with jumbo sautéed shrimp, scallions, and Taylor Wright Farms organic bacon.

Coop’s Crabcake
Lump crabcakes drizzled with a Garlic Aioli and served with orzo pilaf and vegetable du jour.

Black Angus New York Strip
12 once New York Strip grilled and topped with Chef’s Boursin Compound Butter. Served with Chef’s Potatoes and Vegetable du jour.

The Super Mom!
Fresh Lobster Tail stuffed with Colossal Crabmeat and broiled in a lemon dill butter and served with Chef’s Potatoes and Vegetable du jour.