Brunch 2008
Mini sticky buns
For the table
(four in an order)
5.
Toasted MIni
Bagels
With an assortment of house made cream cheese
4.
Fresh Fruit Plate
With seasonal fruit and berries
8.
Soup of the Day
8.
Pine Nut Crusted Goat Cheese Salad
With Anjou pears, radicchio, lollo rosa, red oak lettuce and a sherry vinaigrette
12.
Boston Lettuce Salad
With Maytag blue cheese dressing
and crispy pancetta
11.
Pan Seared Crab cake
Over an Arugula Salad with roasted red peppers,
Olives and sautéed red onion
13.
Mushroom Omelet
With Oyster mushrooms, Fontina cheese, and hashed potatoes
12.
French Toast
With Fresh Berries and vanilla ice cream
12.
Eggs Benedict
Poached eggs served with Canadian bacon and Hollandaise on a toasted English Muffin with
hashed potatoes
13.
Steak and Eggs
Grilled Sirloin steak and two eggs as you like, topped with Hollandaise and served with hashed
potatoes
16.
Shallot and Chorizo Omelet
With Parmigiano-Reggiano
13.
Pan Seared Atlantic Salmon
With blood orange scented sunchokes, shaved fennel salad and blood orange gastrique
15.
Eggs Oscar
Poached Eggs served with a crab and asparagus salad
Topped with Hollandaise and served with a
toasted English Muffin and hashed browns
14.
Grilled Hamburger
Seasoned with Worcestershire and herbs on a Toasted bun with caramelized onions and
a mixed green salad
American Cheese - Blue Cheese - Fontina – Smoked Chedder
12.
Roasted Chicken Sandwich
Chicken breast and Fontina cheese served with pancettaAnd spinach on a toasted bun with a mixed green salad
11.
Executive Chef Jason Goodman
