Vanilla, Chocolate, and Strawberry Ice Cream; Chocolate and Caramel Sauce; Nuts; Fruit Toppings; Crumbled Cookies; Fresh Strawberries and Bananas; Whipped Cream; Coffee and Decaffeinated Coffee; Assortment of Fine Teas; and Assorted Soft Drinks
Saturday, November 14, 2009 at 7:00 a.m.
Plated Breakfast:
Fresh Squeezed Florida Orange Juice; Fresh Fruit Cup; Farm Fresh Scrambled Eggs; Crisp Bacon; Breakfast Potatoes; Bakery Platter to Include: Danish, Croissants, Muffins, Fresh Preserves and Butter; and Coffee, Tea, and Decaffeinated Coffee. Vegetarian Option on Request.
Saturday, November 14, 2009 at 4:00 p.m.
Refreshment Break:
Fresh Popped Boxes of Popcorn; Fresh Squeezed Homemade Lemonade; and Iced Tea
Sunday, November 15, 2009 at 7:00 a.m.
Plated Breakfast:
Fresh Squeezed Florida Orange Juice; Fresh Fruit Cup; Homemade Pancakes with Maple Syrup and Butter; Sausage; Bakery Platter to Include: Danish, Croissants, Muffins, Fresh Preserves and Butter; and Coffee, Tea, and Decaffeinated Coffee. Vegetarian Option on Request.
Sunday, November 15, 2009 at 1:00 p.m.
Buffet Lunch:
Bibb Lettuce with Mandarin Oranges and Citrus Dressing; Cold Sesame Noodles with Grilled Vegetables and Hoisin Dressing; General Ching’s Chicken with Chinese Vegetables and Steamed Rice; Spring Rolls with Sweet and Sour Sauce; and Iced Tea.
