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baked daily, assorted scones & sweet breads
scrambled eggs with mushrooms, parmesan & caramelized onion and crispy potatoes
seasonal fillings change daily and served with potato latkes
poached eggs with grilled sourdough bread and slow roasted cider glazed pork, whole grain mustard sauce with crispy potatoes
poached eggs on grilled sourdough bread with spinach, wild mushrooms and sweet onion ragout with crispy potatoes
with Vermont maple syrup
tossed with sliced almonds and goat cheese in a sherry mustard vinigrette
with avocado, bacon, roasted tomatoes, mizuna and aoili
topped with a poached egg
scrambled eggs with chorizo, red onion, slow roasted tomatoes and parmesan, served with crispy potatoes
baked daily and served with mixed greens
with a fig compote, housemade pickles and roasted potatoes
roasted eggplant, peppers and zucchini with ovendried tomato tapeande and fresh goat cheese
sour cream & cucumbers with pickled onions on toasted black pumpkinseed bread
wrapped in bacon and stuffed with goat cheese
stuffed with shrimp & gouda and a tomato caper dipping sauce
grilled rustico bread stacked with a sunny side egg, capers, and bacon. Drizzled with porcini oil
roasted shrimp, with white bean salad and a roasted pepper vinaigrette
with green beans, feta cheese and tossed in a roasted garlic sherry vinaigrette
with mustard vinaigrette and warm pistachio crusted goat cheese
a shower of fresh herbs, shallots, cherry tomatoes, garlic croutons and balsamic dressing
walnuts, artisan blue cheese from St. Killian’s, roasted pears and warm bacon dressing
with a mustard glaze, scallion mashed potatoes, and Hoppin’ John: a bacon, black eyed peas, corn and okra succatash
with a chimichurri sauce and charred sweet potato and pearl onion hash
lime cilantro grilled double chicken breast in a tomatillo sauce. Topped with a corn relish and served with jasmine rice
feta and ratatouille stuffed, rolled and baked eggplant on a bed of chickpeas and topped with a green olive sauce
pan roasted duck breast with wilted greens, crispy polenta triangles and a plum ginger sauce
slow poached white fish with shrimp and summer vegetable ragout. Served with steamed jasmine rice
house made potato dumplings with summer squash, tomato, capers and shaved parmesan
layers of caramel and lemon cream topped with a brulee meringue
a rich chocolate cake lined with an almond toffee and served with creme fraiche gelato
a fresh fruit tart served with the daily housemade gelato
a golden brown sugar biscuit, strawberry compote and lime buttermilk gelato
two scoops or three scoops
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