Sunday Brunch Menu
GRANOLA AND GREEK YOGURT PARFAIT
with fresh fruit and honey
STEEL CUT IRISH OATS
with brown sugar and cream
WESTERN OMELET
with ham, red onion, red peppers, cheddar and breakfast potatoes
CURRIED TOFU, SPINACH AND TOMATO SCRAMBLE
with breakfast potatoes and toast
SMOKED SALMON, ASPARAGUS, AND BURRATA CHEESE SCRAMBLE
with breakfast potatoes and toast
HUEVOS RANCHEROS
corn torillas, two fried eggs, ranchero sauce,
queso fresco and rice & beans
FRIED CHICKEN AND BELGIAN WAFFLE
with Vermont maple syrup
BAKED EGGS
with with swiss cheese, tomatoes, spinach and brioche toast
ADD: la quercia prosciutto americano
EGGS BENEDICT
with poached duck eggs, hollandaise sauce and duck confit hash
BRIOCHE FRENCH TOAST
with fresh peaches and Vermont maple syrup
GRASS-FED BEEF BURGER
with cheddar cheese, fries and a fried egg
BURRATA CHEESE
with heirloom tomatoes, ciabatta croutons and controne pepper
CORN PASTA CARBONARA
with bacon, english peas, slow poached hen egg, and parmesan
SIDE DISHES
FRESH BERRY BOWL
FRESH FRUIT BOWL
SMOKED BACON
VERMONT MAPLE SAUSAGE LINKS
TOAST, CROISSANT, OR COFFEE CAKE
BUTTERMILK PANCAKES
SLICED FRESH BANANA
TWO ORGANIC EGGS
SKINNY FRIES
BEVERAGES
FRESH JUICES
JIM'S ORGANIC COFFEE
ASSORTED DAMMANN PREMIUM TEAS
ESPRESSO
CAFE LATTE
CAPPUCCINO
HOT CHOCOLATE
MILK
MAKE YOUR OWN BLOODY MARY
create your own from over 20 ingredients with our Bloody Mary Bar!
DESSERTS
STONE FRUIT AND BLUEBERRY COBBLER
with brown butter ice cream
BUTTERSCOTCH POTS DE CREME
with espresso gelee and madeleines
VALRHONA CHOCOLATE TART
with whipped cream and amarula
BLUEBERRY AND BASIL SORBET
with rhubarb soup and lime shortbreads
Joseph Margate, Executive Chef
