Buffet Selections

Buffet Selections
T. Cook's Easter brunch buffet features items hand-selected by Chef Alex Robinson. The chilled seafood display offers signature items including: Baja prawns, snow crab claws, chilled oysters, cocktail sauce and mignonette. The composed spring salads celebrate fresh, local ingredients. Chef has chosen a variety of sliced fresh fruits and berries, along with an artisanal cheese display, highlighted by seasonal accompaniments

Entrees

Arroz Negro*
black forbidden rice | spanish chorizo | maine lobster | calamari | jumbo shrimp | saffron aioli
Egg White Frittata*
sautéed wild mushrooms | spinach | cured tomatoes | melted goat cheese
Grilled Colorado Lamb Rack*
spring pea puree | fava beans & piquillo peppers | mint chutney
Duck Confit Benedict*
toasted english muffin | poached eggs | green chili hollandaise | hash browns
Grilled Petite Filet Mignon*
asparagus | garlic roasted potato | pickled peppers | black truffle chimichurri
Glacier 51 Sea Bass*
carrot ginger puree | charred broccolini | cipollini onion | squash blossom

Dessert Buffet

Dessert Buffet
hand-crafted pies | cakes | cookies | miniature desserts
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