Two Eggs Any Style, Grits or Rosti Potato, Choice of Breakfast Meat, Toast

Honey Cured Ham and White Cheddar Omelet, Choice of Grits or Rosti Potato

Eggs Benedict Two Poached Eggs, Canadian Bacon and Hollandaise on Toasted E

Golden Malted Pancakes

Served with Pure Maple Syrup

French Toast Cinnamon, Vanilla, and Pure Maple Syrup

Belgian Waffle,

served with Berries, Sweet Whipped Cream, and Pure Maple Syrup

Fruit Yogurt

with Granola

Toast, Buscuit, or English Muffin

Any Style Egg

Cappuccino, Cafe Latte

Potato, Grits

Coffee

Fresh Fruit Cocktail

Croissants (2)

Muffin

Bagel

Fresh Squeezed Orange Juice

Baguette Toast

with Raspberry Jam

Hot Tea Service

Sausage or Bacon

Foie Gras Truffle and Boursin Cheese Omelet, Warm Pear Compote

Poached Eggs

with Sautéed Spinach, Andouille and Hollandaise, On English Muffin

Raspberry Jam and Marscapone Sandwich

Lobster Bisque

Truffled Mushroom Foie Gras Soup

Chilled Rasberry Chambord Soup

With Amaretto Mascarpone

Chicken Breasts Provencale Style

With Capers, Tomato And Nicoise Olives, Parisianne Potatoes, Haricots Vert And Herbed Vin Blanc

Parmesan Crusted Chicken Breasts On Angel Hair

With Roasted Red Bell Pepper Coulis and Roasted Zucchini Fan

Rainbow Trout Franchaise

With Pommery Mash, Haricots Verts And Sauce Vin Blanc

Poached North Carolina Trout Roulade

With Scallops Mousseline, Crab And Shrimp, Yukon Mash And Melted Swiss Chard, Vin Blanc

Shrimp And Grits

With Andouille, Haricots Verts And Melted Gruyere Cheese

ZebraShort Smoked Potato Crisp Salmon, Asparagus And Beurre Blanc

Griddled Swordfish Steak, Bacon Roasted Yukon Potatoes, Shaved Fennel Salad

Zebra Angel Hair Basket

With Petite Filet Of Beef Tenderlion, Lobster, Scallap, And Shrimp, Haricots Verts And Baby Carrots, Beurre Blanc and Veal Glace

Beef Tenderlion Tips

With Portobellos And Onions, Risotto And Asparagus

Lamb Loin Diablo

With Pommery Chevre Mash, Sauteed Spinach, Gace D'Agneau

Veal Lion Medallions "Calvados" Sauteed

With Tart Apple Parisiannes, Goat Cheese Pommery Mash Potatoes And Charred Rappini, Apple Brandy And Light Cream Sauce

House Salad

With Baby Lettuces, Tomato, Feta, Cucumbers, Peppers, Red Onion And Herb Vinaigrette Dressing

Zebra Caesar Salad, Whole Head Of Romaine

With House Made Dressing, Nicoise Olives, Tomato Confit, Reggiano Parrmesan

Zebra Lobster Cobb Salad, Organic Baby Lettuces And Micro Greens

Tossed With Tomatoes, Olives, Roquefort, Hard Boiled Egg, Crisp Bacon, Avacado, And Lobster Extra virgin Olive Oil Red Wine Vinegar And Tomato Vinaigrette

Scallop And Welcoming Vase Salad

With Baby Lettuces, Shaved Cuccumber, Citrus Segments Raspberries And Lemon Dijon Dressing

Chicken Pinapple Boat, Marinated Asparagus, Tomatoes, Fruit And Date Nut Br

Marinated Grilled Tuna On Spinach Salad

With Capers, Olives And Tomato, Lemon Dijon

Blackend Chicken Breast Salad

With Baby Lettuces, Garlic Scallion Dressing, Tomatos, Julienne Vegetables And Crutons

Beef In Filo A La Nice

With Ground Beef Tenderlion Scented With Allspice, Chevre, Julienne Zucchini And Portobello Mushrooms, Served Over Charred Radicchio And Belgian Endive, Aged Sherry Vinegar And Extra Virgin Olive Oil

Torchon Au Foie Gras

With Truffle Oil And Lemon Glazed Baby Lettuces, Apricots, Dried Wild Blueberries, And Toasted Baguette

Griddled Chicken Salad On Wheat

Sauteed Seafood And LumpCrab Cake

On Toasted English Muffin

Sesame Crusted Tuna Steak On Toasted Wheat Bun, Wasabi Mayonnaise, Micro Ra

New England Style Lobster Roll, Fresh Maine Lobster Meat And Mayonnaise On

Spicy Grilled Chicken Breast On Toasted Wheat Bun, Bacon, And Melted Gruyer

Petite Filet Of Beef Tenderlion On Toasted English Muffin, Red Remoulade Sa

Seared Foie Gras

Hudson Valley Foie Gras with Parisianne Apples, Black Oregon Truffles and Celeriac Mash

Torchon Au Foie Gras

Cured Poached and Served Chilled with Passion Fruit Gelee, Sun Dried Apricot, Truffle Compote and Toasted Baquette

Smoked Salmon Blini

Smoked Salmon and Russian Blini, Cold Smoked Scottish Salmon, Shaved and Served with Yukon Gold Potato Blini, Traditional Condiments

Antipasto of the Evening

Jumbo Lump Crab Cake

Fresh Lump Crab Meat in Scallop Mousseline with Aromatics, served with Pommery Mustard Chive Beurre Blanc and Toasted Shallot Lavosh

Butter Poached Lobster

Served on Wild Mushroom "Chasseur"

Lobster Bisque

with Lobster and Creme Fraiche Garnishment

Truffled Foie Gras Mushroom Soup, Royal Glacage

Consomme of the Evening

Lobster "Waldorf" in Shaved Pear, Sugar Roasted Pecans, Red Currants, Apric

Simple Mesclun Salad

with Toasted Pinenuts, Chevre, Capers and Olives Dressed with a Touch of Lemon and Extra Virgin Olive Oil

Welcoming Vase of Almond and Sesame, Baby Lettuces, Enoki Mushrooms, Citrus

Organic Local Beets Salad

with Sheeps Milk Roguefort, Sugar Roasted Walnuts and Mico Water Cress

Rocket Salad

Baby Arugula with Shaved Parma Ham, Warm Cauliflower Gratin and Reggiano Parmesan

Chef Alexander's Nightly Grand Tasting

| Our Tour de Force. 10-12 Courses, Priced Nightly, Available with Wine Pairing

Duet of Australian Lamb

Loin of Lamb Diablo Style and Lamb Shoulder Confit, Served with Pommery Chevre Mash, Melted Swiss Chard and Glace d'Agneau

Ashley Farms Chicken Breast Provencale

Free Range Breast, Pan Roasted and Served with Natural Pan Roasting Jus, Capers, Nicoise Olives, Tomato Confit, Parisianne Potatoes and Haricots Vert

Ashley Farms Chicken Breast Oscar

The Classic Oscar with Fresh Jumbo Lump Crab, Asparagus and Hollandaise, Reggiano Parmesan Risotto

Zebra Signature Angel Hair Basket

Our Surf and Turf with Beef Tenderloin Au Poivre, Butter Poached Maine Lobster, Scallops and Shrimp, Haricots Vert and Baby Carrots, Tarragon Vin Blanc and Glace de Veau

Tournedoes of Beef

Two Four Ounce Beef Tenderloin Medallions Sauteed and Served with Ragout of Asparagus, Wild Mushrooms, Pearl Onion and Peruvian Potatoes

American Bison Strip

Grilled Bison Strip Steak, Served with Andouille and Yukon Potato Savoy Cabbage Roll, Gorganzola, Aged Sherry Vinegar and Port Wine Reduction

Ringneck Pheasant

Wild Cherry Infused Ringneck Pheasant Breast Roasted in Bacon, Served with Maple Butternut Squash Puree, Haricots Vert and Tart Apple Compote

Ballotine of Rabbit

Tenderloin of Rabbit in Rabbit Mousseline and Portobello Crepinette, Griddled Rabbit Thigh, Organic Stone Ground Grit Cake, Melted Greens and Glace de Lapin

Florida Pompano

Pan Roasted Fillets of Florida Pompano with Chardonnay and Butter Glazed Root Vegetables, Chevre and Swiss Chard Bundle, Pommery Mustard and Thyme Beurre Blanc and Carrot Emmulsion

Potato Fried Salmon

Short Smoked and Idaho Potato Fried Organically Raised Atlantic Salmon, Caraway and Pancetta Braised Savoy Cabbage, Parsnip Puree

Dover Sole

Whole Dover Sole Sauteed and Napped in a Triple Sole Consomme with Saffron, Pommery Mustard, Fines Herbes, Nicoise Olives, Tomato Confit, Parisianne Potatoes and Matignon of Swiss Chard

HOT SOUFFLE OF THE DAY

LEMON CURD TART WITH RASPBERRIES

CHOCOLATE PECAN TART

PEAR TART TATIN WITH GODIVA ICE CREAM

FROZEN SOUFFLE GLACE GRAND MARNIER

PISTACHIO DACQUOISE TORTE

PASSION FRUIT CREME BRULEE

SAMPLER PLATTER

HOUSE MADE ICE CREAMS

HOUSE MADE SORBETS