Brunch Menu

SMALL PLATES

Domestic & Imported Meat & Cheese    26
Pickles / Preserved Fruit / Croutons
Smoked Salmon Plate    22
Hard Egg / Capers / Red Onion / Creme Fraiche / Rye Toast
Oysters on the Half Shell   3 ea
Classic Accompaniments
Shrimp Cocktail   4 ea
Preserved Tomato / Horseradish / Lemon
Breakfast Flatbread  17
Shaved Tenderloin Steak / Eggs / Chipotle Hollandaise
Tempura Fried Chicken    14
Spiced HoneyPoint Judith Calamari    17
Arrabbiata Style / Peppadew
Lump Crab Cake    22
Tempura Fried / Red Pepper / Nori Wrapped / Chive & Chili Oil / Chipotle Aioli
Tokyo Nachos    18
Spicy Bluefin / Avocado / Green Onion / Soy Glaze / Wonton

 

SANDWICHES

               
                Croque Madame   18
Baked Ham / Sunny Side Egg / Brioche / Clarified Butter / Mornay Sauce 
          The Breakfast Burger 20 
House Blend / Bacon / Fried Egg / Siracha Aioli / Fried Shallots  
           French Dip Sandwich     20
      Sliced Prime Rib Roast / Crusty Bread / Caramelized Cnion / Fontina 

*All Sandwiches Served With Parmesan Truffle Fries* 

 

ENTREES

Classic French Omelette    17
Fine herbs / Petite Greens / Vinaigrette / Breakfast Potato
Classic Eggs Benedict    21
Baked Ham / English Muffin / Poached Egg / Asparagus / Hollandaise
Lump Crab Eggs Benedict    29
Two poached eggs / Butter Poached Crab / Béarnaise / Arugula
Raspberry French Toast    17
Mascarpone / Raspberry / Cream Cheese / Brioche / Local Maple Syrup / Wild Berries
Brown Sugar Baked Ham    21
Mustard Glaze / Brandy Reduction / Dauphinois Potatoes
Petite Filet Mignon    34
Petite Filet Mignon / Coffee Rub / Truffle Fries / Bordelaise
Quiche Lorraine    18
Egg Custard / Bacon / Gruyere / Caramelized Onions / Mixed Greens
Faroe Island Salmon    30
Apricot Risotto / Honey Glazed Carrots / Lemon Dill Beurre Blanc

 

SOUP & SALAD

                    Soup du Jour    10
                                              Seasonal
 Lobster Bisque    15
Knuckle & Cla, Chive Oil,
Heirloom Tomato    12
EVOO, Crushed Olive,Herb Infused Ricotta, Fleur de Sel
Classic Caesar    12
Little Gem,Brioche Croutons, Parmigiano – Reggiano, Garlic
House Nicoise    12
Greens, Cherry Tomato, Haricots vert, Olive, Red Oinion, Boiled Egg, Fingerling, Sundried Tomato Vinaigrette

SANDWICHES

Executive Chef
Jason Rollman
Escoffier Society Member
Sous Chef
Kyle Tobaygo