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Mother's Day Brunch

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Mother's Day Brunch

Mother's Day Brunch

Sunday, May 12, 2013

Treat Mom like at queen!!  Join us for brunch at Legacy Lodge for Mother's Day!

Location:  Grand Ballroom

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

Price

Adults:  $48.0++

Seniors:  $32.00++

Children:  $16.00++

Entertainment includes strolling musicians, special gifts for Mom, and reserve a seat with our family portrait specialist to commemorate the day! 

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

Southern Benedict:
Poached egg on country ham atop a fluffy biscuit with white gravy

Crisp Hickory Bacon
Turkey Sausage
Country Sausage Links

Peach stuffed croissant French toast

House made corned beef hash

Gourmet breakfast breads, butter croissants, and assorted mini muffins

Cubed melons, pineapple, and berries

Seafood Bounty

Peel and Eat Shrimp

New England Oyster Shooters

Sushi and Sashimi with wasabi, pickled ginger, soy sauce, and seaweed salad

Cold Smoked Scottish Salmon with chopped eggs, capers, and mini flatbread rounds 

Salad Station

Tossed To Order

Chicken Soba Salad – stir fried ginger chicken on soba noodles, water chestnuts, nappa cabbage, crisp fresh vegetables, sprouts and a sesame ginger dressing

Spinach, caramelized bacon bits, mushrooms and port braised onions tossed to order with a balsamic vinaigrette

Barley salad with a sweet onion dressing, walnuts, and dried cherries

Orzo and grilled peach with tarragon and citrus vinaigrette

Artisanal Cheese Board with savory crackers, dried fruit and nuts


Pasta Creations

Bowtie pasta tossed with cherry tomatoes, broccoli, thyme, olive oil, garlic and vegetable broth

Cavatapi pasta carbonara with pancetta, white wine, garlic, and parmesan finished with egg yolks

Mushroom ravioli with sage brown butter sauce

Carvery

Herb rubbed slow roasted rib of Angus beef

Salmon coulibiac in puff pastry with wild rice, sautéed spinach and hard boiled eggs
served with a lemon dill cream sauce

Cornbread stuffed pork loin with a blackberry demi-glace


Hot Buffet

Grandma William’s sweet potato soufflé casserole

Mélange of baby spring vegetables

Sautéed green beans with sun dried tomatoes, feta and herbs

Steak Diane sautéed with shallots, mushrooms, brandy and mustard cream
served on wilted chard and au gratin potato

Scaloppini of all natural chicken topped with forest mushrooms with madeira jus

Display of Artisan Breads and Rolls


Desserts

Chocolate fountain with berries, marshmallows, and Esther's pound cake
Peach cobbler
Pineapple upside down cake
Chocolate pecan squares
Marble cheesecake

Flambe Spring Fruits on Dulce de Leche Ice Cream