Professional Documents
Culture Documents
Brunch
Brunch
Brunch
Eggs Benedi ct ~ Poached Eggs on English Muffin with Ham and Hollandaise,
served with Breakfast Potatoes 9.00
Country Ham Benedi ct ~ with Poached Eggs, Redeye Hollandaise and Corn
Grit Cakes, served with Breakfast Potatoes 9.50
Chi l aqui l es ~ Homemade Tortilla Chips, Tomatillo Sauce, Black Beans and Cheese,
topped with Fried Eggs, Salsa and Sour Cream 8.50
Fri ttata ~ Chef’s Choice with Mixed Greens and Balsamic Vinaigrette 8.50
Bri oche French T oast ~ with Vermont Maple Syrup and Apple-Smoked Bacon 8.50
Brunch Sides
Entrée Salads
Sonoma Sal ad ~ Mixed Greens, Avocado, Red Potatoes, Tomatoes
and Dijon Dressing with Grilled Chicken 9.00 / with Lump Crabmeat 10.50
Fal l Sal ad ~ Port Soaked Cherries, Goat Cheese and Toasted Pine Nuts over Mixed
Greens with Pancetta Dressing 8.75 / with Chicken 10.50
Hummus M ezze Pl ate with Marinated Olives and Chef’s Selection of Relishes 9.00
Baked French Oni on Soup with Provolone Cheese and Croutons 5.75
M ushroom M ezzal una ~ a Folded Pizza Stuffed with Sautéed Mushroom Medley,
Fontina, Mozzarella, Ricotta and Parmesan…10.50
Gri l l ed Chi cken and Pesto ~ with Roasted Red Peppers and Provolone
on Focaccia 8.75
Please Note: No Personal Checks Accepted. An 18% Gratuity will be Added for Parties of Six or More.