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With Assorted Grissini, Crackers, & Flatbread
With Gorgonzola Dipping Sauce
| With Selection of Fillings | Prepared to Order
Carved to Order
Prepared to Order
With Lime Cilantro Sauce and Fresh Lemon Garnish
Flambéed with the Cordial of your choice to order
Featuring in-house Apple & Maple Smoked Salmon And Eggs Benedict w/sauce Hollandaise
All based on Weekly Theme and served with Appropriate Accompaniments, Starches, & Vegetables
| Iced Breakfast Juices | Freshly Brewed Coffee & Tea Service
Triple Filtered Vodka Spiked Cocktail Sauce, Green Olive Salad
Sweet Fennel Salad, Achiote Blood Orange Aioli
Pepper Bacon Leek Ragout, Goat Cheese Foam
Saffron Tomato Broth, Chorizo Sausage, Fire Grilled Batard
Peppercorn Bacon, English Peas, Asiago Beschamel
Butternut Squash Bosc Pear and Parsnip Bisques, Roasted Pistachios, Acorn Squash Bowl
| Dressings: Sweet Garlic Balsamic Vinaigrette, Gorgonzola Cracked Pepper, Pomegranate Thyme Vinaigrette, Horseradish Pink Peppercorn, Roasted Parsnip Vinaigrette
Cut Romaine, Shaved Parmigiano Reggiano, Anchovy, Roasted Garlic Crostini, Oven Dried Tomatoes
Confit of Duck, Warm Bacon Spanish Sherry Vinaigrette, Stilton Bleu Cheese, Dry Cranberries
Baby Arugula, Shaved Reggiano, Fresh Basil, Italian Extra Virgin Olive Oil, Fresh Lemon
Feta Cheese, Frisee Lettuce, Olives, Marinated Artichokes, Cucumber Vinaigrette
Confit of Duck, French Brie, Asparagus, Pine Nuts, White Truffle Oil
Proscuitto di Parma, Black Forest Ham, Gruyere Cheese, Egg Battered Grilled Brioche, Asiago Beschamel
Roasted Chestnut Stuffing, Cranberry Quince Jam, Onion Ciabatta
Capers, Basil, Calamata Olives, Aged Balsamic, Baguette
Choice of Cheeses: American, Swiss, Cheddar, or Provolone
Peppercorn Bacon, Smoked Vermont Cheddar, Crimini Mushrooms
Sherry Butter Poached, Boursin Cheese, Fresh Tarragon
Extra Virgin Olive Oil, Toasted Garlic Slices, Broccoli Rabe, Grape Tomatoes
Proscuitto di Parma, Forest Mushrooms, Fried Sage, Reggiano Risotto
Whole Grain Mustard Cider Lacquer, Wild Rice Dry Cherry Pilaf, Roasted Asparagus
Proscuitto di Parma Wrapped, Butternut Squash Risotto, Baby Spinach, Lemon Sage Glaze
Melange of Peppercorn Seared, Horseradish Whipped Potatoes, Haricot Vert, Syrah Glace de Viande
Quince Cranberry Jam, Grilled Brioche, Calvados Cider Syrup, Micro Greens
Artichoke Hearts, Roasted Eggplant “Caviar”, Rustic Toast Points
Butternut Squash Bosc Pear and Parsnip Bisques, Roasted Pistachios, Squash Bowl
Warm Bacon Spanish Sherry Vinaigrette, Stilton Bleu Cheese, Dry Cranberries
Homemade Ricotta Dumplings, Artichoke Hearts, Fresh Basil, Dried Tomatoes, Tableside Mushroom Nage
Swiss Chard, Ripe Tomatoes, Parmigianno Reggiano, Roasted Shrimp Brodo
Ginger Brined, Pomegranate Szechuan Pepper Glazed, Bamboo Sticky Rice, Daikon Tatsoi Salad
Thyme Roasted, Baby Carrots and Pearl Onions, Roasted Chestnut Stuffing, Red Currant Champagne Vinegar Gastrique
Black Sesame Seed Seared, Lemongrass Infused Sticky Rice, Tempura Green Beans, Lime Wasabi Tobikku Vinaigrette, Pickled Red Radish
Pink Peppercorn Seared, Parsnip Whipped Gold Potatoes, Bacon Braised Beet Greens, Truffled Pea Puree
Whole Picked Maine Lobster, Turned Root Vegetables, Sauternes Wine Lobster Veloute, Flaky Pastry
Cabernet Braised, Creamy Gorgonzola Polenta, Baby Arugula, Citrus Gremolata
Lump Crabmeat, Madeira Braised Artichokes, Roasted Fingerling Potatoes
Fire Grilled, Smoked Cheddar Shallot Potato Cake, Chicory, Pinot Noir Syrup
Rosemary Seared, Fava Beans, Sweet Potato Pancetta Hash, Porcini Mushroom Chianti Reduction
Three Alarm Chili, Monterey Jack Cheese, Jalapenos, Sour Cream
With Horseradish Pink Peppercorn Dipping Sauce
With a Tuscan Citrus Glazed Pepper Salad and Filleto di Pomodoro
Gorgonzola Fondue
Honey Chile Vinegar Hot Sauce, Celery, Bleu Cheese Dressing
With Filleto di Pomodoro
Three Alarm Chili, Monterey Jack Cheese, Roasted Corn and Black Bean Salsa
Monterey Jack Cheese, Scallions, Jalapenos
Avocado, Peppercorn Bacon, Gorgonzola, Hard Cooked Egg, Edible Tortilla Shell
Smoked Vermont Cheddar, Peppercorn Bacon, Red Onion Confit
Served with Lettuce and Tomato
Served with Lettuce and Tomato.
With Roasted Red Pepper Remoulade, Tomato and Cucumber Pico De Gallo
Roasted Peppers, Mozzarella, Balsamic Vinaigrette.
Peppercorn Bacon, Lettuce, Tomato, Sprouts, Mayonaisse
1 ¼ lb.Lobster with Grilled Chourico, Clams, Mussels, Bliss Potatoes In White Wine Broth, Drawn butter
With Roasted Garilc Compound Butter
Filleto di Pomodoro, Whole Milk Mozzarella, Linguine
With Herbed Lemon Caper Butter
Barbeque Sauce, Grilled Chicken, Peppercorn Bacon, Monterey Jack
With Whipped Cream and Vanilla Bean Gelato
With Coconut Gelato
With Strawberry Sauce
Chef’s Selection of Fine Cheeses and Appropriate Accompaniments. Changes Daily
Chilled Salad of Calamari, Lump Crabmeat, Lobster, Lemon, Basil and Olive Oil. Served on a Bed of Field Greens
Crispy Corn Flour Fried, Filetto di Pomodoro
Chevre Goat Cheese, Warm Sherry Bacon Vinaigrette, Toasted Pignolia
Pecorino Beschamel, Grape Tomatoes, Fresh Basil, Shaved Reggiano, Truffle Oil
Littleneck Clams in a Saffron Mustard Tomato Broth with Pommes Frites
Proscuitto di Parma, Black Forest Ham, Gruyere Cheese, Grilled Brioche, Asiago Beschamel
Thai Basil Pesto, Vine Ripe Tomatoes, Fresh Mozzarella, Bacon Lardons
Baby Arugula, Capers, Dried Tomatoes, Lemon Vinaigrette, Shaved Reggiano
Jumbo Lump Crab, Picked Maine Lobster, English Peas
Cognac Infused Peppercorn Demi-glace, Roasted Garlic Batard
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