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    Sunday, April 1, 2018    
 11:00 AM-3:00 PM  CCC Easter Sunday Buffet
Easter Sunday Brunch Sunday, April 1, 2018 - Seating's at 11a and 1p Executive Chef David Wimmers Adults $29.95++ Kids(5-12) $14.95++ Kids 4 & under complimentary Chilled Station Grilled & Roasted Seasonal Fresh Local Vegetables Prosciutto melon Skewers Local Hand-crafted Cheese Display with Fruit & Nuts Mediterranean Platter with Hummus, Red Pepper Hummus, Tapenade, Artichokes & Crispy Pita Seafood Tapas Station Poached Shrimp Bloody Mary Cocktail sauce ½ Shell Oysters – Pink Peppercorn Mignonette Cold Smoked Scottish Salmon and Smoke Trout Display Salad Station Seasonal Farm Fresh Fruit Salad Build-Your-Own Local Farm Fresh Salad Bar Chilled Avocado Gazpacho with Chopped Greek Salad Breakfast Station Chef prepared Eggs & Omelets made-to-order Applewood smoked Bacon - Country Breakfast Sausage Petite Quiche Lorraine - Cinnamon Raisin French Toast Asheville Maple Syrup - Pecans - Fresh Berries - Vanilla Bean Crème Fraiche Crisp Breakfast Potatoes Entrée & Accoutrements Station Grilled New Zealand Lamb Loin with Port Rosemary Jus Broiled NC Flounder with Crispy Leeks Saffron Crème Chef Carving Station Oven Roasted Bone in Ham & Raisin Sorghum Honey Glaze CAB Prime Rib of Beef au Jus & Horseradish Crème Fraiche Dessert Station Pies, Tarts, Cakes, Torts, Mousse, Cheesecakes, Crème Brulee, Cannoli, 'Shooters' and Brownies When making your reservation specify your desired seating time either 11a or 1p.