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Brunch Buffet Menu

Brunch Buffet Menu | October 11

HOT FOOD BUFFET
WCC Fried Chicken 
Chicken Crepes with Chablis Cream Sauce 
Homestyle Mashed Potato with Country Gravy 
Basmati Rice Pilaf 
Buttered Baby Carrots 
Buttermilk Biscuits and Sausage Gravy 
Smoked Bacon Strips and Sausage Links 
WCC Breakfast Potatoes 
Fresh Made Omelets and Breakfast Burritos 
Cinnamon French Toast with Fresh Blueberries, Strawberries, Whipped Cream and Maple Syrup 
Roasted Prime Rib with Au Jus, Creamy Horseradish Sauce and Cheese Biscuits 
 
COLD FOOD BUFFET
Lobster Rolls 
Mango Fruit Salad 
House Salad with Assorted Dressings 
Domestic Cheese and Fresh Fruit Platter 
 
DESSERT BUFFET
Cinnamon Rolls
Pumpkin Blueberry Scones 
Cherry Cobbler 
Vanilla Ice Cream  
Turtle Brownies 
Lemon Bars 
Assorted Danish 
Chocolate Sheet Cake 
Cherry Pie 
Carrot Cake  

Lunch Specials

Lunch Specials | October 6 - 9

GOURMET BLACK ANGUS BURGER | $17
grilled seasoned black angus beef, shredded lettuce, sliced beefsteak tomato, monterey jack cheese, smoked bacon strips, crispy onion fritz and truffle aioli on a toasted brioche bun served with a side of house chips 
 
FOOT LONG CHILI CHEESE HOT DOG | $12
all beef hot dog topped with beef and bean chili, housemade queso and diced white onions on a toasted bun served with a side of seasoned potato wedges 
 
BEEF SHORT RIB RAVIOLI | $18
braised beef short rib, cremini mushrooms, roasted red peppers and green peas in a beef demi-glace over cheese ravioli topped with goat cheese crumbles and a fresh baked garlic knot  

DAILY SOUPS:
TUESDAY: Blackeye Pea Sausage Chili | Chicken Noodle | Loaded Potato 
​WEDNESDAY: Blackeye Pea Sausage Chili | Cream of Tomato | Navy Bean 
THURSDAY: Blackeye Pea Sausage Chili | Broccoli Cheese | Chicken Barley 
FRIDAY: Blackeye Pea Sausage Chili | New England Clam Chowder | Garden Vegetable 

 

 

 

 

 

 

 

Dinner Specials

Dinner Specials | October 6 - 11

MARINATED JUMBO CHICKEN WINGS | $13
in a bbq five spice sauce
 
JUMBO SHRIMP SCAMPI | $32
with roasted tomatoes and spinach tossed in a butter, wine, garlic and lemon sauce with a side of rustic garlic bread
 
HERB CRUSTED MARINATED HALIBUT | $42
over wild mushrooms, roasted corn, white beans and sausage

DAILY SOUPS:
TUESDAY: Blackeye Pea Sausage Chili | Chicken Noodle | Loaded Potato 
​WEDNESDAY: Blackeye Pea Sausage Chili | Cream of Tomato | Navy Bean 
THURSDAY: Blackeye Pea Sausage Chili | Broccoli Cheese | Chicken Barley 
FRIDAY: Blackeye Pea Sausage Chili | New England Clam Chowder | Garden Vegetable 

 

Wine Features

PAUL HOBBS CROSSBARN CHARDONNAY
SONOMA COAST, CALIFORNIA
GLASS: $13 | BOTTLE: $44
Expressive aromatics of fresh Asian pear and white peach, intertwined with delicate notes of honeysuckle and Pink Lady apple. Vibrant flavors of guava and key lime are balanced by a crisp acidity and crunchy sea salt, framed by a soft midpalate. A refreshing arc of limestone minerality carries through to a lively, mouthwatering finish. 
 
PAUL HOBBS CROSSBARN PINOT NOIR
SONOMA COAST, CALIFORNIA
GLASS: $13 | BOTTLE: $44
Notes of ripe pomegranate, marionberry, and warm allspice greets the nose. On the palate, bright red cherry and wild berry lead to delicately framed, nuanced notes of damp earth and forest floor. A refreshing ribbon of acidity animates the wine's expansive mid-palate, while polished tannins provide an intricate, well-structured framework, lending gentle tension to the long finish.