Easter Brunch

Sunday March 27th

TO START

Housemade Granola, Yogurt, Fruit  $8

P.E.I. Mussels, Bacon, Onions, White Wine, Cream  $11

With Great Hill Blue Cheese  $12

Kale Salad, Garlic Croutons, Parmesan Dressing, Bacon, Soft Egg, Crispy Shallots  $12

Fried Olives, Garlic Herb Aioli  $5

Sweet Potato & Leek Soup  $9

Chickpea Fries, Roasted Pepper Puree  $8

Farmers Salad, Greens, Veggies, Lemon-Poppyseed Vinaigrette  $10

ENTREES

P.E.I. Mussels, Bacon, Onions, White Wine, Cream, Pomme Frittes  $20

With Great Hill Blue Cheese  $21

Maine Crab Fritatta, Cherry Tomatoes, Herbs, Caramelized Shallots, Lemon Cream $16

Roast Chicken, Potatoes, Carrots, Beets, Thyme Jus  $20

BLTE, Bacon, Maine Tomatoes, Herb Mayo, Frittes  $12

Grilled Flank Steak, Cheddar Potato Gratin, Baby Spinach, Pickled Onions, Demi  $27

Ham Steak, Grits, Bacon Broth, Collard Greens, Over Easy Eggs  $24

“Papas Con Chorizo,” House Made Chorizo, Onions, Avocado, Fried Eggs  $14

Grilled Lamb Loin, Polenta Cake, Swiss Chard, Romesco, Mint Gremolata  $32

Spring Vegetable Scramble, Arugula-Sunflower Seed Pesto  $12

Eggs Benedict, Corn Bread, Spinach, Bacon, Poached Eggs, Herb Hollandaise  $15

Croque Madame, Ham, Gruyere Cheese, Bechamel, Sunny Side Up Egg  $13

 

 Executive Chef Lee Frank