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Sunday, May 11, 2008 11:00 - 3:00
Brunch Plates or Main Plates include Choice of Soup or Salad with Bread Roll
Soup Creamy Mushroom and Asparagus Roasted Vegetable with Orzo Pasta Salad Lettuce Hearts with Grape Tomato, Bell Pepper, Onion and Balsamic Vinagreta Butter Bibb with Apple, Walnuts, Blue Cheese and Warm Bacon Dressing Brunch Plates Served with Choice of Soup or Salad Roasted Onion Tart with Scrambled Eggs, Sautéed Spinach and Crisp Cider Bacon 12.50 Sweet Pepper-Asparagus Frittata with Grilled Pork Sausage and Sautéed Gold Potatoes 12.50 Smoked Salmon Hash with Poached Eggs on Toasted Rosemary Bread with Hollandaise 14.50 Main Plates Served with Choice of Soup or Salad Carved Berkshire Ham with Potato Gratin, String Beans, Honey-Baked Pineapple and Tart Cherry-Sherry Glaze 17.50 Oven-Roasted Beef Filet with Roasted Red Potatoes, Caramelized Leeks, Oven-Dried Tomato and Smoky Pan Sauce 24.50 Grilled Lamb Chops with Whipped Potatoes, English Peas, Pearl Onion and Mint with Red Wine Glaze 21.50 Free-Range Chicken Breast Roasted with Root Vegetables, Spanish Ham and Spinach with White Bean Ragout 16.50 Pan-Fried Whitefish with Gulf Shrimp on Roasted Pepper Rice with Asparagus and Lemon-Scented Brown Butter 17.50 Kid’s Plates Baked Ham with Whipped Potatoes and Green Beans 7.50 Fried Chicken Breast with Whipped Potatoes and Green Beans 6.50 Fettuccini with Cream Sauce, Parmesan and a Side of Green Beans 5.50 Featured Dessert Brioche Bread Pudding with Bourbon Caramel Sauce 5.00 |
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