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SPRING/SUMMER 2013

BRUNCH MENU

FRISEE GREENS, POACHED EGG, ROQUEFORT CHEESE, SMOKED BACON, HERB VINAIGRETTE

FRISEÉ SALAD

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CLASSIC HOMEMADE QUICHE, ASK YOUR SERVER FOR TODAY’S OFFERING

QUICHE DU JOUR

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BLACK FOREST HAM, GRUYERE CHEESE, HERB MUSTARD, SERVED ON TOASTED SOURDOUGH BREAD, HOUSEMADE FRIES (CROQUE MADAME WITH FRIED EGG, ADD $1)

CROQUE MONSIEUR

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POACHED EGGS, ENGLISH MUFFIN, BLACK FOREST HAM, HOLLANDAISE

EGGS BENEDICT

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BISCUITS & GRAVY
HOME MADE BISCUITS, GRAVY, EGGS ANY STYLE

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HOUSE MADE CREPE, SAUTÉED JUMBO SHRIMP AND BAY SCALLOPS, SCALLIONS, DICED SWEET PEPPERS, LIGHT BRANDY BÉCHAMEL, MESCLUN GREENS

SEAFOOD CREPE

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DAILY SELECTION OF TRADITIONAL FRITTATA, ASK YOUR SERVER

FRITTATA

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POACHED EGGS, SPINACH, WILD MUSHROOMS, ENGLISH MUFFIN

EGGS FLORENTINE

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FRESH JUMBO SHRIMP SAUTÉED WITH TOMATOES, NICOISE OLIVES, GARLIC, SHALLOTS, PERNOD BUTTER, RICE PILAF

SHRIMP PROVENÇAL

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POACHED SCOTTISH SALMON, TWO EGGS ANY STYLE

POACHED SALMON

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FRENCH TOAST WITH HOUSE MADE BOURBON SYRUP

FRENCH TOAST

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*WARNING: THESE ITEMS MAY CONTAIN RAW OR UNCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED FISH, SHELLFISH, EGGS OR POULTRY MAY INCREASE YOUR RISK OF FOODBORNE ILLNESSES. A GRATUITY OF 20% WILL BE ADDED TO PARTIES OF SIX OR MORE