Smoked Salmon

Butter

Muffins

Bagels

Croissants

Mac n' Cheese

Mini Desserts

Chicken Tenders

Sausage Links

Bacon

Breakfast Potatoes

Vegetables

Scrambled Eggs

Fruit Salad

Assorted Salads

Carving Station

Assorted Sushi

May Include: Ham, Bacon, Chorizo, Chicken, Crab, Tomato, Onions, Peppers, Spinach, Mushrooms, Pico de Gallo, Cheddar Cheese, American Cheese, Feta Cheese, Mozzarella Cheese

Omelet

Toppings May Include: Chocolate Chips, White Chocolate Chips, Berries, Nutella, Marshmallows, Toasted

Crepes & Waffles

Blue crab, shrimp, tomato, scallion, herb cream cheese, breakfast potato

Crab & Shrimp Omelet

Brunch Buffet

Domestic & Imported Beer, House Wine

Single Pour Liquor Spirits Absolut / Svedka, Beefeater/Bombay, Jack Daniels, Dewar's, Cruzan, Jim Beam, Altos, Domestic + Imported Bottled Beer, House Wine

Call Bar

Single Pour Liquor Spirits Grey Goose/Tito's, Hendricks/Tanqueray, Crown Royal, Jameson, Buffalo Trace, JWB, Bacardi/Captain Morgan, Don Julio Blanco, Domestic + Imported Beer, Wine, Prosecco

Premium Bar

Remove cold-smoked salmon from the refrigerator and let it sit at room temperature for 10–15 minutes to take the chill off. This improves flavor and texture.

Prepare the salmon

On a large serving platter or wooden board, fan the salmon slices into an attractive single layer or gentle overlapping rows. Aim for even coverage so guests can easily take slices.

Thinly slice half a red onion (or use pre-sliced) and scatter the slices evenly over and around the salmon to add sharpness and color.

Scatter the drained capers across the salmon in small clusters rather than evenly distributing—this gives guests bursts of briny flavor without overwhelming each bite.

Sprinkle the finely chopped fresh dill over the salmon and onion. Dill pairs classically with smoked salmon and brightens the platter.

Zest the lemon over the salmon lightly, then cut the lemon in wedges and place them along the edge of the platter for squeezing. Squeeze a little lemon juice over the salmon just before serving if desired.

Drizzle the olive oil sparingly over the top and finish with a few grinds of black pepper. Taste one piece and add a pinch of sea salt only if needed—cold-smoked salmon can already be quite salty.

Warm bagels: split and arrange bagels on a baking sheet. Toast or warm in a 350°F (175°C) oven for 6–8 minutes or until warmed through and slightly crisp at the edges. Alternatively, place in a toaster and keep warm in a low oven.

Cream cheese prep: place the room-temperature cream cheese in a bowl and stir smooth. Divide into plain and flavored portions if desired (for example, mix 1–2 tbsp of chopped dill into half the cream cheese). Transfer to small serving bowls and garnish with a sprinkle of chopped dill or a drizzle of olive oil.

Prepare vegetables: arrange thin cucumber slices, halved cherry tomatoes, microgreens and sliced radishes on a separate platter or bowls for guests to help themselves.

Butter and extras: place softened butter in a small dish and provide knives. Arrange pickled red onion, extra capers, lemon wedges and any additional smoked fish on the buffet near the salmon so guests can build their plate.

Place the smoked salmon platter centrally on the brunch buffet with tongs or a small fork available for hygienic serving. Keep the cream cheese, bagels, butter and garnishes arranged nearby so guests can assemble bagels.

Label items (e.g., 'Cold-Smoked Salmon', 'Cream Cheese - Dill', 'Pickled Red Onion') and include common allergen notes such as 'Contains fish, dairy, gluten'.

If the buffet will be out for more than 1 hour, set the smoked salmon platter on a tray over ice or in a refrigerated well to keep it cold. Replace any slices that look dry. Keep the overall buffet replenished and covered until ready to serve.

cold-smoked salmon slices

lemon

capers (drained)

fresh dill (finely chopped)

red onion (very thinly sliced)

extra-virgin olive oil

freshly ground black pepper

sea salt (optional, to taste)

bagels (assorted: plain, everything), halved

cream cheese (room temperature)

butter (softened)

cucumber (thinly sliced)

cherry tomatoes (halved)

microgreens or mixed salad greens

sliced radishes (optional)

freshly ground black pepper (extra)

lemon wedges

pickled red onion

smoked trout or additional smoked fish (optional)

Chill a glass or metal mixing bowl and the whisk or beaters in the refrigerator for 10–15 minutes. This helps cream stay cool while you whip and reduces melting of the butter.

Prepare equipment

Pour 2 cups of chilled heavy cream into the chilled bowl. Using a stand mixer fitted with the whisk attachment or a hand mixer on medium speed, begin whipping the cream. Start at medium speed to avoid splatter, then increase to medium‑high after about 1 minute.

Continue whipping. The cream will go through stages: soft peaks, firm peaks, then it will begin to look grainy and start to separate. After roughly 6–10 minutes total (times vary by mixer and cream temperature), the mixture will break: the solids (butterfat) will clump and separate from the pale yellow liquid (buttermilk). Stop whipping as soon as you see distinct lumps and a milky liquid; do not overheat the butter by running the mixer excessively.

Place a fine-mesh sieve over a bowl and pour off the liquid buttermilk. Reserve the buttermilk for baking or drinking if you like; it yields about 1/2 to 3/4 cup.

Transfer the butter solids into a bowl and begin rinsing: add 1/2 cup cold whole milk or ice water, then press and fold the butter with a spatula or wooden spoon to wash out remaining buttermilk (this prevents the butter from turning rancid quickly). Pour off the cloudy water and repeat 2–3 times until the rinse liquid runs clear.

Continue pressing and kneading the butter in the bowl to expel as much liquid as possible. Use a spatula, wooden spoon, or butter paddle. You can also squeeze it in a clean cheesecloth or muslin to remove excess moisture.

If making salted butter, sprinkle 1/2 teaspoon of fine sea salt over the butter and fold it in thoroughly. Taste and adjust—add up to 3/4 teaspoon if you prefer a more pronounced saltiness. For flavored butter, fold in minced herbs (about 1 tablespoon) or 1 teaspoon honey or lemon zest until evenly distributed.

Spoon the butter onto a piece of plastic wrap or parchment paper. Shape into a log, block, or press into a small ramekin. Tightly wrap the butter or cover the container.

Chill in the refrigerator for at least 1 hour to firm up. For immediate use at a brunch buffet, remove from the refrigerator 15 minutes before serving to soften slightly for spreading.

Store homemade butter in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Label with the date and type (salted, herb, honey).

heavy cream (chilled, not ultra‑pasteurized if possible)

cold whole milk (for rinsing)

fine sea salt or kosher salt

fresh herbs (chives, parsley), minced

honey or lemon zest (optional flavoring)

Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

In a large bowl whisk together 3 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.

In a separate medium bowl whisk together 1 cup buttermilk, 1/2 cup milk, 2 large eggs, 1 tsp vanilla extract, and 1 tsp lemon zest (if using) until smooth.

Slowly whisk the melted, slightly cooled butter (1/2 cup) into the wet mixture until fully incorporated.

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently fold with a flexible spatula or wooden spoon until the dry ingredients are just moistened. Do not overmix; the batter should be slightly lumpy.

Mix batter

Gently fold in 1 cup blueberries, taking care not to break them and avoiding overmixing which will discolor the batter. If using frozen berries, fold them in straight from frozen to reduce bleeding.

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with 2 tbs turbinado sugar if using for a crunchy top.

Bake in the preheated 400°F (200°C) oven for 5 minutes, then reduce the oven temperature to 375°F (190°C) and bake an additional 12–16 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Rotate the pan once halfway through the longer bake time if your oven has hot spots.

Allow muffins to cool in the tin for 5–8 minutes, then transfer to a wire rack to cool another 15 minutes. Serve warm or at room temperature. Store cooled muffins in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.

all-purpose flour

granulated sugar

baking powder

baking soda

salt

buttermilk

milk (whole or 2%)

large eggs

unsalted butter, melted and slightly cooled

vanilla extract

fresh or frozen blueberries

lemon zest (optional)

turbinado or coarse sugar (for topping, optional)

In a small bowl combine warm water (about 105-115°F / 40-46°C), granulated sugar and instant yeast. Stir gently and let sit 5 minutes until foamy. If the mixture does not foam, the yeast may be inactive — start with fresh yeast.

Activate yeast

In the bowl of a stand mixer fitted with a dough hook, add 4 cups of the bread flour and the salt. Pour in the foamy yeast mixture and the barley malt syrup (or honey). Mix on low speed until combined, about 2 minutes.

Mix dough

With the mixer running, gradually add remaining flour 1/2 cup at a time until the dough pulls away from the bowl and is smooth but slightly sticky. Knead on medium speed 6–8 minutes until the dough is elastic and windowpane develops. If dough is too sticky, add up to 1/4 cup more flour total.

Knead and add flour

Lightly oil a large bowl with vegetable oil. Shape dough into a ball, place in the oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.

First rise

Punch the dough down and turn out onto a lightly floured surface. Divide into 12 equal pieces (about 100–110 g each). Shape each piece into a smooth ball and let rest 10 minutes, covered, to relax the gluten. To form bagels: push a finger through the center of each ball to create a hole and gently stretch to an approximate 1.5"–2" diameter hole, or roll into a rope and join ends, sealing well.

Portion and shape

Place shaped bagels on a parchment-lined baking sheet, cover loosely, and let them rest for 20–30 minutes until slightly puffy but not doubled. Meanwhile, preheat the oven to 425°F (220°C).

Second proof

In a large wide pot, bring 8 cups of water to a gentle rolling boil. Add baking soda and 1 tablespoon barley malt syrup (or honey) to the water — this helps develop crust color and chew. Reduce to a simmer to avoid violent bubbling when bagels are added.

Prepare boiling liquid

Working in batches of 3–4, carefully lower bagels into the simmering water using a slotted spatula. Boil 45–60 seconds on the first side, then flip and boil 30–45 seconds on the second side for a chewy interior and shiny crust. Longer boil = chewier, shorter = lighter. Remove with a slotted spoon and drain briefly on a rack or paper towel.

Boil bagels

Place boiled bagels back on the parchment-lined baking sheet. Brush the tops lightly with beaten egg wash. Immediately sprinkle desired toppings (sesame, poppy, everything seasoning) while still wet so they adhere. For plain bagels, skip toppings.

Add toppings

Bake in the preheated 425°F (220°C) oven for 18–22 minutes, rotating the pan halfway through, until golden brown and hollow-sounding when tapped. For darker crust, bake an extra 2–4 minutes.

Bake

Transfer baked bagels to a wire rack and cool at least 20 minutes before slicing to set the crumb. Bagels are best eaten the same day; to serve later, slice and freeze or toast from frozen.

Cool

Slice cooled bagels horizontally with a serrated knife. Spread cream cheese to taste, top with smoked salmon, sliced tomato, red onion and capers as desired. For a brunch buffet, halve bagels and arrange on a platter with bowls of cream cheese, lox, sliced vegetables and capers so guests can assemble their own.

Bread flour

Warm water

Instant yeast

Granulated sugar

Salt

Barley malt syrup (or honey)

Vegetable oil (for bowl)

Water (for boiling)

Baking soda

Barley malt syrup or honey (for boiling water)

Egg wash (1 egg + 1 tbsp water, beaten)

Sesame seeds

Poppy seeds

Everything bagel seasoning

Cream cheese

Smoked salmon (lox)

Sliced tomato

Sliced red onion

Capers

Warm the milk until just lukewarm (around 95–105°F / 35–40°C). Combine the lukewarm milk and water. In the bowl of a stand mixer fitted with the paddle or dough hook, whisk together the flour, sugar, salt and instant yeast so ingredients are evenly distributed. Add the warmed milk/water, 3 tablespoons softened butter and 1 large egg. Mix on low speed until the dough just comes together (about 2–3 minutes).

Warm liquids & mix

Switch to the dough hook (if not already) and knead on low for an additional 2–3 minutes until the dough is smooth but still slightly sticky. Do not over-knead — you want a supple dough but not developed to the point of resisting lamination.

Knead briefly

Shape the dough into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling relaxes gluten and firms dough so it will roll cleanly in the next steps.

Chill

While dough chills, prepare the butter block. Place the 1.5 cups (about 340 g) of cold butter between two sheets of parchment. Using a rolling pin, pound and roll the butter into a 7 x 9 inch (18 x 23 cm) rectangle about 1/4-inch (6 mm) thick. Aim for uniform thickness. Chill the butter block until firm but still pliable (cold and slightly soft, about 15–20 minutes).

Prepare butter block

Lightly flour your work surface with the 1/4 cup flour reserved for dusting. Roll the chilled dough into a 10 x 16 inch (25 x 40 cm) rectangle about 1/4-inch thick. If the dough springs back, rest 10 minutes chilled and try again.

Turn out dough

Place the butter block centered on the lower half of the dough lengthwise, leaving a border about 1/2 inch. Fold the top half of the dough over the butter to enclose it, overlapping the edges and pressing lightly to seal so the butter is fully enclosed in the dough. Pinch seams to seal. Chill the sealed packet 20–30 minutes until firm.

Enclose butter

On a lightly floured surface, roll the dough packet into a rectangle roughly 8 x 20 inches (20 x 50 cm). Brush off excess flour. Fold the dough into thirds like a letter (a single turn). Rotate the dough 90 degrees, wrap in plastic, and chill for 30–45 minutes until firm.

First roll & fold (single turn)

Repeat the rolling to 8 x 20 inches and fold into thirds again. For flakier layers you may perform a second single turn (total 3 single turns), or a double turn (fold in thirds, rotate, fold in thirds) depending on desired layering. After the fold, chill for 30–45 minutes until firm.

Second roll & fold (double turn optional)

Roll once more to roughly 8 x 20 inches. Perform a final single turn (fold into thirds). Wrap and chill for at least 1 hour or overnight for best flavor and ease of handling.

Third roll & final fold

After chilling, dust work surface lightly. Roll the dough into a rectangle about 10 x 20 inches (25 x 50 cm) and about 1/8–3/16 inch (3–4 mm) thick. Trim the edges so sides are straight. Using a sharp knife or pizza cutter, cut the rectangle in half lengthwise to two 5 x 20 inch strips. Cut each strip into triangles about 4 inches (10 cm) wide at the base and 8–9 inches (20–23 cm) long (yielding roughly 12–16 croissants depending on sizing).

Roll out for cutting

Take one triangle, make a small 1/2-inch slit at the center of the base to help stretching. Starting at the base, gently stretch the triangle slightly and roll toward the tip, keeping a gentle tension so you get a tight spiral and the tip tucked underneath. Place each croissant on a parchment-lined sheet pan with the tip tucked underneath and leaving space for expansion.

Shape croissants

Cover loosely with lightly greased plastic wrap or a clean kitchen towel and proof at 75–80°F (24–27°C) until nearly doubled and jiggly — about 1.5 to 2 hours. Alternatively, retard-proof in the refrigerator overnight (8–12 hours) for more flavor, then allow to come to room temperature for 1–2 hours before baking.

Final proof

Preheat the oven to 400°F (200°C). Whisk together 1 large egg and 1 teaspoon cold water to make the egg wash. Gently brush each croissant with the egg wash being careful not to deflate them. Optionally sprinkle a little coarse sugar on top for a glossy, slightly sweet finish.

Egg wash

Bake croissants on the center rack for 12–18 minutes until deeply golden brown and crisp on the outside. Rotate the tray halfway through baking for even color. Internal layers should be flaky and hollow-sounding when tapped. If the croissants brown too quickly, reduce oven to 375°F (190°C) and continue baking until done.

Remove from oven and transfer croissants to a wire rack to cool for at least 10–15 minutes before serving so layers set and interior finishes baking from residual heat.

fine sea salt

instant yeast

whole milk

water

unsalted butter (softened, for mixing)

egg (large)

unsalted butter (cold, high-fat if possible)

cold water

coarse sugar (optional, for sprinkling)

all-purpose flour (for dusting/work surface)

Preheat the oven to 350°F (175°C). Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions). Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.

While pasta cooks, shred the cheddar and Gruyère and set aside. Measure cheeses so they are ready to add to the sauce.

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Once foaming subsides (about 1 minute), add 3 tablespoons flour and whisk constantly to form a pale roux, cooking 1 to 2 minutes but not letting it brown.

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, adding a little at a time to keep the mixture smooth. Continue to whisk as the sauce heats until it thickens and lightly coats the back of a spoon, about 4–6 minutes.

Reduce heat to low and stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon ground black pepper, and 1/8 teaspoon ground nutmeg. Taste and season with kosher salt to preference (start with 1/4 teaspoon).

Remove the sauce from heat and stir in the shredded cheeses in two additions, stirring until each addition is fully melted and the sauce is smooth. If the sauce seems too thick, whisk in up to 2 tablespoons of the reserved pasta water to loosen it.

Stir the drained pasta into the cheese sauce until evenly coated. If using cooked bacon or steamed broccoli, fold them in now.

In a small bowl combine 3/4 cup panko breadcrumbs, 1 tablespoon melted butter, 2 tablespoons grated Parmesan, and 1/4 teaspoon smoked paprika (if using). Mix until the crumbs are evenly moistened.

Transfer the mac and cheese to a lightly buttered 8x8-inch baking dish (or similar capacity). Smooth the top with a spatula and sprinkle the breadcrumb mixture evenly over the surface.

Bake in the preheated 350°F (175°C) oven for 18–22 minutes, until the edges are bubbling and the topping is golden brown. For a crisper top, place under the broiler 1–2 minutes watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with 2 tablespoons thinly sliced fresh chives. Serve hot.