Adults $30 Children under10yr $14

                         BREAKFAST BRUNCH BUFFET SERVED FROM 10:30am -3pm

Breakfast Station

Omelet Bar – Chef’s Potatoes – Bacon & Sausage – Danish & Pastry – Fruit Display

Cinnamon Bread Pudding French Toast

Breakfast Grand Buffet

Caesar Salad – Pasta Salad – Anti Pasto – Fruit Display

Steamed Angry Mussels – Frutti di Mari Pasta – Grilled Salmon Gnocchi

Grilled Sausage & Peppers – Penne Grilled Chicken Pesto – Crab Mac & Cheese

Sautéed Vegetables – Rigatoni Meatballs Marinara

EXVi Breads with EVOO & Butter

Toffee Bread Pudding – Tiramisu – Cannoli – Brownie – Limoncello Bars

~ Transitioning @ 3pm ~

DINNER BUFFET SERVED FROM 3-7

Dinner Italian Country Station
Rosemary Roasted Chicken – Au Gratin Potatoes – Lemon Butter Atlantic Cod – EXVi Traditional Lasagna

 Dinner Carving Station
Roast Beef & Virginia Honey Baked Ham

Dinner Grand Buffet

Caesar Salad – Pasta Salad – Anti Pasto – Fruit Display

Steamed Angry Mussels – Frutti di Mari Pasta – Grilled Salmon Gnocchi

Grilled Sausage & Peppers – Penne Grilled Chicken Pesto – Crab Mac & Cheese

Sautéed Vegetables – Rigatoni Meatballs Marinara

EXVi Breads with EVOO & Butter

Toffee Bread Pudding – Tiramisu – Cannoli – Brownie – Limoncello Bars

    ~ We will not be offering the regular Brunch A la Carte Menu on Easter Sunday ~

Tax and Gratuity additional to each guest check

Stuffed Dates
1. Each guest gets to make and stuff 1 date; as a class we will cut and clean dates, make stuffing, slice prosciutto and assemble a date and cook in wood oven

Cheese Mushroom Risotto
1. Make a recipe of cheese mushroom risotto, slow cooked and simmer with lots
of hand on stirring

Veal Parmesan
1. Cut and pound out veal cutlets; prepare a dredging station with milk, egg, flour and parmesan cheese bread crumbs. Sautee veal and serve with risotto and stuffed date

A full circle meal with a sit down dinnerette after with all the guests; a
small portion for each.

First Course

Antipasto
Select Italian meats and cheeses accompanied with our fig compote

Caesar Salad
Fresh crisp Romaine lettuce, tossed with house made croutons, Caesar dressing and topped with
fresh shaved Pecorino cheese

Chefs Seasonal Select Soup
Chefs selection of home-made soup

Second Course

Risotto
Creamy house made Risotto tossed with fresh wild mushrooms, sausage,
onions and Asiago cheese

Farfalle Margherita
Bow-tie pasta served with fresh Mozzerella, green house ripened tomatoes,
fresh basil and spinach with a touch of roasted garlic

Papa del Gnocco
House made gnocchi with a fresh Gorganzola cream,
grilled chicken and fresh spinach

Pesce Fresco
Chefs seafood creation

Third Course

Blood Orange Sorbet
Locally made in the rich tradition of the Montague’s and Capulet’s

Tiramisu
Our unique sampling of lady fingers, rich espresso, mascarpone cheese & cacao