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Brunch Menu
Starters
Granola, Yogurt, and
Wild Berry Parfait
Organic yogurt layered with wild berries and granola
then drizzled with clover
Eight dollars
Maryland Style Crab Cakes
With Winter Greens and Sauce Tartar
Twelve dollars
Soups & Salads
Soup of the Season
Chef’s daily creation
As quoted
Herbed Clam Chowder
Clams, Maine potatoes, smoked bacon, cream
Eight dollars
Farmer’s Green
Salad
With House Vinaigrette
Five Dollars
*Classic Caesar Salad
Hearts of Romaine, Caesar dressing, marinated white anchovies,
croutons, and Parmesan cheese
Eight Dollars
Entrées
*Traditional Eggs Benedict
with Maple Cured Canadian Bacon Topped with
Herbed Hollandaise on an English Muffin
Fourteen dollars
*Truffled Lobster Hash
with Poached Eggs topped with a Hollandaise
laced with Essence of White Truffle
Twenty-four dollars
Raspberry-Stuffed French
Toast
Raspberry Preserves and Cream Cheese Layered Between Brioche Drizzled
with Maple Syrup Garnished with Fresh Wild Berries and Dusted with
Powered Sugar
Fourteen dollars
*Omelette 75
Broccoli, mushrooms and Gruyere cheese
Served with sausages and brunch potatoes
fourteen dollars
Penne with Veal Ragu
Browned butter, prosciutto, balsamic, sage
Thirteen dollars
*Seared Salmon
Celery and potato purée, caramelized fennel, red wine reduction
Fourteen dollars
* Denotes raw or undercooked meats. Consuming raw
or under cooked meats, poultry, seafood, shellfish, or egg may increase
your risk of foodborne illness, especially if you have certain medical
conditions.
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