Sunday, May 12, 2013 from 10 a.m. to 3 p.m.

$35 per person; $12 per child 12 and under

Assorted breads and rolls

Granola and Greek yogurt parfait

Selection of summer berries

Cinnamon raisin bread French toast with whipped pecan butter and maple syrup

Mushroom, goat cheese, sweet potato and spinach frittata

Eggs Benedict with country ham

Arugula salad with peach, prosciutto and fresh mozzarella, balsalmic and olive oil

Vegetable salad: radish, scallions, sweet bell peppers, heirloom tomatoes, carrots, cucumber, and romaine, Hickory Hills buttermilk dressing 

Roasted salmon, preserved lemon and chili risotto 

Chicken and spinach cannelloni, tomato and basil cream sauce 

Prime rib roast carvery, mustard, horseradish cream

Baby whole new potatoes tossed in nut brown butter, garlic and sea salt 

Fresh spring vegetable selection tossed with olive oil and garden herbs

Strawberry shortcake

Chocolate hazelnut torte

Flutternutter tarts: peanut butter mousse, homemade marshmallow and banana

Vanilla pannacotta with roasted rhubarb and pistachio nuts

Dinner will be served from 5 p.m. until 10 p.m. on Mother's Day