BREAD SERVICE
Whipped Butter / Fleur de Sel / Seasonal Preserves
SOUP & SALAD
Soup du Jour
Seasonal
Lyonnaise
Frisée / Endive / Poached Egg / Bacon Lardon / Toasted Crouton
Yellow Beet
Strawberry / Roquefort / Candied Pecans / Shallots / Cucumbers / Citrus Vinaigrette
Fruit Tataki
Fresh Fruit / Frisée / Arugula / Cucumber / Citrus Vinaigrette
SMALL PLATES
Domestic & Imported Meat & Cheese
Pickles / Preserved Fruit / Croutons
Shrimp Cocktail
Preserved Tomato / Horseradish / Lemon
Smoked Salmon
Hard Egg / Capers / Red Onion / Creme Fraiche / Dark Toast
Avocado Terrine Toast
Five Spice
Oysters on the Half Shell
Classic Accompaniments
Point Judith Calamari
Arrabbiata Style / Peppadew
Tokyo Nachos
Spicy Bluefin / Avocado / Green Onion / Soy Glaze / Wonton
Tempura Fried Chicken
Spiced Honey
SUSHI
Shrimp Tempura 16
Ginger Soy Butter / Scallions
Spicy Tuna 17
Blue Fin / Wasabi Caviar / Soy Glaze / Spicy Aioli
Island Roll 16
Faroe Island Salmon / Mango / Daikon Radish / Guava
Colossal California 19
Jumbo Lump Crab / Avocado / Cucumber / Sweet Chili
ENTREES
Lobster Eggs Benedict
Two Poached Eggs / Butter Poached Lobster / Béarnaise / Micro Arugula
Classic Eggs Benedict
Baked Ham / English Muffin / Poached Egg / Asparagus / Hollandaise
Quiche Lorraine
Egg Custard / Bacon / Gruyere / Caramelized Onions / Mixed greens
Raspberry French Toast
Mascarpone / Raspberry / Cream Cheese / Brioche / Local Maple Syrup / Wild Berries
Faroe Island Salmon
Apricot Risotto / Honey Glazed Carrots / Lemon Dill Beurre Blanc
Petite Filet Mignon
Coffee Rub / Truffle Fries / Bordelaise
Brown Sugar Baked Ham
Mustard Glaze / Brandy Reduction / Dauphinois Potatoes
SANDWICHES
New England Lobster Roll
Buttered Brioche / Lemon Tarragon Aioli
Prime Rib French Dip
Thin Sliced Prime Rib Roast / Crusty Bread / Caramelized Onion / Fontina / Au Jus
Croque Madame
Baked Ham / Sunny Side Egg / Brioche / Clarified Butter / Mornay Sauce / Nutmeg
Brunch Burger
Proprietary Blend / Pork Belly / Fried Egg / Béarnaise / Truffle Fries
Executive Chef
Jason Rollman
Escoffier Society Member
Sous Chef
Kyle Tobaygo