BRUNCH BAR APRIL 23RD

CHEF’ S SOUP 4.5            

KALE SALAD 9.5

CONTINENTAL CHEF’S BREAKFAST Chef’s Selections 17.

Meat and Cheese, Roasted Grapefruit, Hard Boiled Egg, Fresh Bread, Jam and Butter

B.L.T.

Braised Pork Belly, Greens, Roasted Tomato, Focaccia, Spicy Aioli*,RootChips 13.

FRENCH TOAST “ROMANOFF”

Hamade Brioche, Macerated Strawberries, Chantilly Cream, Cookie Crumble 13.

 

A GOOD START

Oatmeal Brûlée, Trail Mix, Yogurt, Fruit, Habersham Honey 10.

BENNY AND THE CHEF’S

Poached Egg, Oyster Mushroom, Asparagus, Spicy Capicola, Sauce Maltaise*, Herbed Focaccia 16.

STEAK N’ EGGS

Potato & Poblano Hash, Sliced Ribeye, Fried Egg, Moray Fenix 16.

STRAWBERRY FROZEN YOGURT OR SORBET 7.

Cookie Crumble, Macerated Strawberries, Candied Lemon

SIDE OF BACON 4.5     COFFEE 3.     TEA 3.    MIMOSA 8.