L

U
N
C
H
WI L D BE RRY SAUCE
S P I CY TOMATO SAUCE , T US CANY BRE AD
FI LET MI GNON OR SMOKED SALMON, POACHED EGGS, SPI CY HOLLANDAI SE
RE D ONI ON, CAP E RS, CRE AM CHE E S E , T US CANY BRE AD
A P P E T I Z E R S
BE E F CARPACCI O WI T H MUSTARD GRE E NS
T UNA CARPACCI O WI T H OL I V E OI L AND L E MON
WARM L OBST E R SAL AD
CRAB CAK E WI T H MUSTARD GRE E NS
S A L A D S
CAP RE S E
T RADI T I ONAL CAE SAR
P E AR AND GORGONZ OL A
ARUGUL A WI T H S HAV E D PARME SAN
GRI L L E D CHI CK E N COBB
GRI L L E D CHI CK E N CAE SAR
S E ARE D AHI T UNA
P RI ME ST RI P ST E AK
S T E A K S
I L MUL I NO P RI ME BURGE R
P ET I T F I L ET MI GNON
L UNCH NE W YORK ST RI P
CHOP P E D ST E AK WI T H T RUF F L E F RI E S
C A G E F R E E E G G S
NE W YORK ST RI P WI T H 2 E GGS
F I L ET MI GNON HAS H WI T H P E P P E RS, ONI ONS AND E GGS
F RI T TATA WI T H P ROS CI UT TO AND BUF FAL O MOZ Z ARE L L A
P A S T A S
S PAGHET T I NI WI T H F RE S H TOMATO AND BURRATA
S HORT RI B RAV I OL I OV E R FAVA BE AN P URE E AND BUT T E R SAGE SAUCE
F I S H
WI L D SAL MON, WHI T E WI NE AND L E MON, WI T H GRI L L E D AS PARAGUS
BRANZ I NO WI T H SAUT E D S P I NACH
B R U N C H
S E RV E D SAT URDAY AND S UNDAY 11: 30 AM - 4: 00 PM


S I D E S
DOUBL E S MOK E D BACON
P RI ME HAS H BROWN P OTATOE S
GRI L L E D BRI OCHE WI T H HE RB BUT T E R
F RE NCH TOAST
P OACHE D E GGS
P RI ME BE NE DI CT
SMOKED SALMON PLATTER