SUNDAY BRUNCH

SUNDAY BRUNCH

Selections may change from day to day to provide variety & to insure the use of the freshest ingredients


The Bakery Basket – Danish, Muffins & Buttermilk Biscuits - sweet butter & jam   7.50/person

STARTERS

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

Pig in a Blanket with Country Ham & Cheese - Arugula Salad 10

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

Yogurt Parfait with Drunken Berry Sauce 10

Cauliflower Soup with Crispy Florets 10

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

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

Boston Lettuce & Upland Cress Salad with Goat Cheese – 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  18

Sourdough Waffle – Caraway Butter, Stone Fruit & Maple Syrup  17

Dutch Baby Pancake – Blueberries & Maple Syrup Butter  17

Country Style Chicken & Biscuits with Root Vegetable  20

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

Classic Eggs Benedict – Canadian Bacon & Hollandaise Sauce 18

Flat Iron Steak & Eggs Anyway  22

The Crafted Omelet – choice of 3 ingredients  17

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  8

Executive Chef – Francesco Martorella