SUNDAY BRUNCH

SUNDAY BRUNCH

OUR SELECTIONS MAY CHANGE FROM DAY TO DAY. WE WANT TO OFFER VARIETY AND ONLY

THE BEST ON ANY DAY. CONSIDER THIS A SAMPLING & PLEASE CALL WITH ANY QUESTIONS.


The Bakery Bowl – House-Made Cinnamon Bread, Muffins & Buttermilk Biscuits - Sweet Butter & Jam    8.

STARTERS

Orchard Fruit – Pears, Black Grapes, Pineapple & Raspberries in a Mint Citrus Syrup 10.

Pig in a Blanket with Prosciutto, Gruyere & Mustard Sauce - Arugula Salad 10.

Bacon, Onion & Gruyere Arancini - Romesco Sauce 12.

Tempura Cod Fish, Scallions & Roasted Cauliflower - Saffron Aioli 14.

Gin & Ginger House-Cured Gravlax – Housemade Rye Bread, Crème Fraîche & Fennel Salad 12.

Yogurt Parfait with Drunken Berry Sauce & Graham Butter Crumble 10.

Cream of Mushroom Soup with Crème Fraîche 10.

The Season’s Finest East Coast Oysters (6) 18.

A Plate of Artisanal Organic Cheese from Valley Milk House & Birchrun Hills Farm   18.

Upland Cress, Butter Lettuce & Chevre Salad – Green Goddess Dressing 12.

Imported Salumi Board, Mostarda, Fig Jam, with an Onion-Thyme Pizzetta  18.

THE MAIN COURSE

Jennifer’s Local Duck Eggs – Over Easy with Creamed Leeks & Duck Confit  17.

Sourdough Waffle – Strawberries & Cream   16.

Dutch Baby Pancake – Blueberries & Maple Syrup Butter   16.

Country Style Chicken & Biscuits with Root Vegetables   20.

Creole Style Shrimp & Grits with Poached Egg & Tasso Cream  21.

Classic Eggs Benedict – Canadian Bacon & Hollandaise Sauce 17.

Short Rib & Cheese Polenta with Jennifer’s Pullet Eggs & Cabbage Slaw 20.

The Crafted Omelet – choice of 3 ingredients   16.

SWEETS

Bananas Foster with Vanilla Ice Cream & Crème Anglaise  8.

Chocolate Chip Brioche Bread Pudding – Caramel Sauce  8.

Deconstructed Lemon Tart with Chantilly Cream & Graham Crumble   8.

Orchard Fruit – Pears, Black Grapes, Pineapple & Raspberries in a Mint Citrus Syrup   10.

Artisanal Select Ice Cream  9.

Executive Chef – Francesco Martorella