Sunday, May 8 from 10 a.m. to 3 p.m.

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

Brioche cinnamon scrolls, banana nut bread, rolls

Granola, Greek yogurt and fresh berry parfait

Ricotta and lemon pancakes with blueberry compote and maple syrup

Mini mushroom and sausage quiche

Eggs Benedict with country ham

Poached salmon salad with baby gem, fava beans, peas, mint and dill served with yogurt dressing

Baby spinach salad with roasted red peppers, tomato, pine nuts, feta and balsamic dressing

Baked cod with creamed potatoes and leeks

Braised short rib filled shells with a tomato and mascarpone sauce

Prime rib roast with rosemary roasted sweet potato, pan gravy

Chocolate bread and butter pudding, thickened espresso cream

Strawberry mascarpone tart with port glaze

Homemade doughnuts with chocolate dipping sauce

Honey buttermilk pannacotta with roasted almonds