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Easter Brunch

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Easter Brunch

Easter Brunch

Sunday, March 31, 2013

Celebrate Easter with brunch at Legay Lodge!

Location:  Legacy Lodge Grand Ballroom

Time:  Two seatings:  11:30 am and 2:00 pm

Price:  

Adults:  $48.00++

Seniors:  $32.00++

Children:  $16.00++

Entertainment inlcues a performing Jazz trio and photo session with the Easter Bunnny.  As an additional treat for our younger diners (ages 3 -12), there will be a special egg hunt at each seating.  

Call 770-945-8787 for Reservations

Reservations are strongly recommended 

Menu:

Made to order Egg Station
Whole Eggs, Egg White and Egg Substitute
Accompanied by: cheddar cheese, swiss cheese, bacon, ham, spinach, mushrooms, onions, peppers, tomatoes and baby shrimp

Crisp Hickory Bacon

Turkey Sausage

Country Sausage Links

Cheese Grits

Easter Breakfast Casserole

Gourmet breakfast breads, butter croissants, and assorted mini muffins

Cubed melons, pineapple, and berries

Seafood Bounty

Peel and Eat Shrimp

Alaskan Snow Crab Cocktail

Oysters on the half shell, lemon, cocktail sauce

Chilled Grilled Salmon, goat cheese cake and citrus vinaigrette 

Salad Station

Composed Nicoise Salad
Made to order with rare seared tuna, hard boiled eggs, French green beans, nicoise olives and a light vinaigrette

Spinach and Berry Salad
Tossed to order with fresh strawberries, candied walnuts, chipotle jack cheese and blueberry-pomegranate Vinaigrette

Caprese salad with Heirloom tomatoes, fresh mozzarella and micro basil and balsamic vinaigrette

Finger sandwich assortment of chicken salad, smoked salmon mousse, cucumber and dilled cream cheese

Artisan cheese and cracker tower

Stuffed egg display- pesto parmesan and traditional deviled eggs

Carvery

Garlic Roasted Leg of Lamb stuffed with sundried tomatoes and fresh herbs.
served with nautral jus and mint jelly.

Clove Studded Ham
with maple glaze and tarragon mustard

Steamship of Beef
with red wine and mushroom jus and horseradish cream

Basket of Silver Dollar Rolls

Hot Buffet

Chicken picatta with a lemon butter sauce and herbed barley risotto with brunoise of spring vegetable

Pecan dusted trout with a brown butter sauce on fried mixed greens

Mashed golden Yukon potatoes mixed to order with choice of truffle oil, chives, bacon, cheddar, roasted garlic and sawmill gravy

Grilled zucchini and braised red onions

Honey and dill glazed baby carrots


Dessert

Miniature display of cheesecake, red velvet cake, peach walnut torte, key lime tarts, fruit tarts and cookies

Bourbon bread pudding

Made to order Nutella Crepes with Banana Flambé