Fruit Salad

Fresh, seasonal fruit and berries with whipped cream and a honey-mint drizzle

French Toast

Two pieces of thick cut French bread soaked in whole eggs and cream, brandy, brown sugar and cinnamon, served with Gran Marnier butter

Cheese Blintzes

Two mini blintzes with strawberry and raspberry toppings

Foie Gras

Seared with an over easy egg and served on brioche toast with maple glaze

Gravlox

House-cured, served on half a butter toasted bagel with dill-lemon cream cheese, chopped red onion and hard-boiled egg with cucumber salad

House Salad

Mesclun greens, vegetable garniture and raspberry walnut vinaigrette

Caesar Salad

Romaine lettuce and radicchio with croutons and homemade dressing

Market Salad

Spring salad featuring the freshest produce available. Your server will describe today’s offering

Potatoes Dauphinoise Gruyere

Scalloped potatoes with gruyere cheese, cream and garlic

Potatoes O’Brien

Home fried, diced potatoes with peppers and onions

Lyonnaise Potatoes

Cheesy Grits

Biscuit or Bagel

Turkey Sausage

1 Egg Any Style

Bacon

Traditional, center cut smoked

House-Made Breakfast Sausage

Canadian Bacon

Vegetable Du Jour

Salmon Filet

Lemon-pepper marinated finished with hollandaise

Seafood Crepe

A​ house favorite. Shrimp, scallops, and crabmeat rolled in a crepe and topped with a seafood sauce

Quiche Du Jour

Deep dish, rich with eggs, cream and imported cheeses. Ask your server for today’s selection.

3-Egg Omelet

Choice of 3 fillings: peppers, onions, mushrooms, tomato, scallions, cheddar, and swiss, ham, crab, shrimp or scallops, spinach

Southwestern Omelet

With peppers, onions, mushrooms and steak

Greek Omelet

With spinach, feta and tomatoes

French Toast with Gran Marnier Butter

Three pieces of thick cut French bread soaked in whole eggs and cream, sauteed in butter and served with Gran Marnier butter.

Waffles

Choice of toppings: butter, Gran mariner butter, maple syrup, raspberry or strawberry topping, whipped cream and powdered sugar

Sweet Potato Pecan Waffles

With maple pecan syrup

2 or 3 Eggs

Cooked any style

Eggs Benedict

Two poached eggs served over canadian bacon on English muffin with hollandaise sauce

Crab Cakes Benedict

Two​ poached eggs served over and English muffin and topped with hollandaise sauce

Steak and Eggs

Steak du jour with 2 eggs any style finished with béarnaise or steak sauce

Shrimp Grits

Sauteed​ shrimp over cheesy grits with spicy tasso pork and a tomato sauce

House Made Chorizo Sausage

With​ potatoes O’Brian and poached egg

Biscuit with Sausage Gravy & Eggs

Served open face with two eggs (scrambled or fried) with cheddar cheese

Seafood Omelet

With gruyere cheese, shrimp, scallops, crab, old bay and scallions

Savory Cheesecake

Savory mascarpone & roasted shallot cheesecake with marinated fennel, artichokes & roasted tomatoes

Savory Crepes

Buckwheat crepes filled with sautéed wild mushrooms & spinach topped with a Gruyère cream sauce

Soup of the Day

Announced daily

Seafood Soup of the Day

Announced daily

Mesclun Greens with Vegetable Garniture

Finished with a raspberry honey vinaigrette

Caesar Salad

Served with house-made dressing and fresh croutons

Winter Salad

A winter salad made with seasonal greens & vegetables from our garden and greenhouses with parmesan tuille and a blood orange mignonette

Hearts Of Palm Salad

Baby romaine with hearts of palm, grilled pineapple, toasted cashews, sultanas and a citrus cilantro vinaigrette

Stuffed Mushroom

Garlic & vegetable hummus-stuffed marinated portobella mushroom cap, baked and served over couscous with romesco, a root vegetable mélange and wilted greens

Jambalaya

Shrimp & Andouille sausage over rice with a Cajun cream sauce and collard greens

Crab Crostinis

Jumbo lump crab sautéed with a parmesan cream sauce on French bread crostinis finished with a sorrel & chive oil chiffonade

Maryland Style Crab Cake

Jumbo lump, baked, topped with fried leeks served with a whole grain mustard pan sauce, roasted fingerling potatoes & asparagus

Veal Scaloppini Savoyard

Breaded​ and served with tomato concasser, Gruyère & spinach over parpadelle pasta with a Bordelaise sauce

Seafood Crepe

Filling of shrimp, scallops, crab meat, gruyere cheese & rice rolled in a crepe finished with a nantua sauce

Chicken Suprême

Served over sweet potato mash with wilted greens and a sauce verde

Veal Sausage

Served with a Belgian beer & mustard sauce with fingerling potatoes & braised red endive

Sandwich “Du Jour”

Served with fried fingerling potatoes and an asian slaw

Lamb Chops

Served with tabouleh with tomatoes, peppers & white beans, roasted carrots & turnips and a cassis demi-glace

Any Selection From Our Dessert Tray

Imported Cheese Plate

Savory Cheesecake

Savory mascarpone & roasted shallot cheesecake with marinated fennel, artichokes & roasted tomatoes

Savory Crepes

Buckwheat crepes filled with sautéed wild mushrooms & spinach topped with a Gruyère cream sauce

Crab Crostinis

Jumbo lump crab sautéed with a parmesan cream sauce on French bread crostinis finished with a sorrel & chive oil chiffonade

Fennel Pollen-Dusted Scallops

Seared and served over a fennel & celery root puree finished with a saffron honey drizzle

Chicken "Lollipop"

Jalapeño bacon-wrapped chicken "lollipop" served with a cotijo polenta cake and a sweet tomatillo drizzle

Imported Cheese Plate

House-Made Charcuterie Plate

French Onion Soup

With a touch of white wine

Soup of the Day

Announced daily

Seafood Soup of the Day

Announced daily

Mesclun Greens with Vegetable Garniture

Finished with a raspberry honey vinaigrette

Stacked Caesar

With a quail egg, marinated tomato & white anchovies

Winter Salad

An winter salad picked daily of seasonal greens & vegetables from our garden and greenhouses with parmesan tuille and a blood orange mignonette

Hearts of Palm Salad

Baby romaine with hearts of palm, grilled pineapple, toasted cashews, sultanas and a citrus cilantro vinaigrette

Crab Salad

Jumbo​ lump crab, avocado, blood orange supremes and toasted Marcona almonds served over Bibb lettuce with a citrus & avocado oil dressing

Fried Oyster Salad

Fried oysters over baby spinach, topped with smoked blue cheese, chopped hard boiled egg, roasted tomatoes and a bacon chive vinaigrette

Stuffed Mushroom

Garlic & vegetable hummus-stuffed marinated portobella mushroom cap, baked and served over couscous with romesco, a root vegetable mélange and wilted greens

Gnocchi

Sautéed with wild mushrooms, fennel, parsnips, red & yellow roasted tomatoes and wilted greens, topped with Pecorino Romano cheese and a rosemary Madeira sauce

Pistachio & Brown Sugar-Crusted Tuna

Seared, seasoned with sesame oil, and served over rice vermicelli, hot bean paste and scallions with mushrooms, cashews and a sesame drizzle

Shrimp Carbonara

Prosciutto-wrapped shrimp in a pancetta onion cream sauce served with asparagus

Crab Cakes

Jumbo lump, baked, topped with fried leeks served with a whole grain mustard pan sauce, roasted fingerling potatoes & asparagus

Veal Scallopini Savoyard

Breaded and served with tomato concasser, Gruyère & spinach over parpadelle pasta with a Bordelaise sauce

Chicken Suprême

Served over sweet potato mash and wilted greens with a sauce verde

Pork Loin Roulade

Stuffed with chorizo & braised winter greens over creamy Asiago polenta served with broccolini and a roasted pepper sauce

Rabbit & Veal Sausage

Fricassee​ of rabbit leg and veal sausage in a Belgian beer & mustard sauce with fingerling potatoes & braised red endive

Jambalaya

Shrimp & Andouille sausage over rice with a Cajun cream sauce and collard greens

Fish Du Jour

Ask​ your server for today’s selection

Lamb Three Ways

Finished​ with a white wine, shallot & herb brown sauce served with seasonal baby vegetables & roasted fingerling potatoes (Pierre Sparr riesling)

Hunter’s Stew

Venison leg braised in red wine with mushrooms, carrots, pearl onions & green peppercorns served over späetzle with venison sausage "Wellington"

Any Selection From Our Dessert Tray

Imported Cheese Plate

Filet

8oz

Delmonico

8oz

New York Strip

12oz

Savory Cheesecake

Savory mascarpone & roasted shallot cheesecake with marinated fennel, artichokes & roasted tomatoes

Fennel Pollen-Dusted Scallops

Seared and served over a fennel & celery root puree finished with a saffron honey drizzle

Chicken "Lollipop"

Jalapeño bacon-wrapped chicken lollipop" served with a cotijo polenta cake and a sweet tomatillo drizzle

Imported Cheese Plate

Served with gluten free crackers

French Onion Soup

French onion soup with a touch of white wine with gluten free crackers

Soup of the Day

Announced daily

Mesclun Greens with Vegetable Garniture

Finished with a raspberry honey vinaigrette

Stacked Caesar Salad

“Stacked” caesar salad with parmesan cheese, marinated tomatoes, delicate white anchovies and a quail egg (no croutons)

Winter Salad

An winter salad picked daily of seasonal greens & vegetables from our garden and greenhouses with parmesan tuille and a blood orange mignonette

Hearts of Palm Salad

Baby romaine with hearts of palm, grilled pineapple, toasted cashews, sultanas and a citrus cilantro vinaigrette

Stuffed Mushroom

Garlic & vegetable hummus-stuffed marinated portobella mushroom cap, baked and served over couscous with romesco, a root vegetable mélange and wilted greens

Pistachio & Brown Sugar-Crusted Tuna

Seared, seasoned with sesame oil, and served over rice vermicelli, hot bean paste and scallions with mushrooms, cashews and a sesame drizzle

Chicken Suprême

Served​ over sweet potato mash and wilted greens with a sauce verde

Pork Loin Roulade

Stuffed with chorizo & braised winter greens over creamy Asiago polenta served with broccolini and a roasted pepper sauce

Jambalaya

Shrimp & Andouille sausage over rice with a Cajun cream sauce and collard greens

Fish du Jour

Ask your server for today’s selection- NOTE: May Not Be Available As Gluten-Free Market Price

Savory Cheesecake

Savory mascarpone & roasted shallot cheesecake with marinated fennel, artichokes & roasted tomatoes

Savory Crepes

Buckwheat crepes filled with sautéed wild mushrooms & spinach topped with a Gruyère cream sauce

Soup of the Day

Announced daily

Stacked Caesar

With a quail egg, marinated tomato & white anchovies

Winter Salad

A winter salad du jour made with seasonal greens & vegetables from our garden and greenhouses with a parmesan tuille and a blood orange mignonette

Stuffed Mushroom

Garlic & vegetable hummus-stuffed marinated portobella mushroom cap, baked and served over couscous with romesco, a root vegetable mélange and wilted greens

Gnocchi

Sautéed with wild mushrooms, fennel, parsnips, red & yellow roasted tomatoes and wilted greens, topped with Pecorino Romano cheese and a rosemary Madeira sauce

Chicken Suprême

Served over sweet potato mash and wilted greens with a sauce verde

Veal Scallopini Savoyard

Breaded and served with tomato concasser, Gruyère & spinach over parpadelle pasta with a Bordelaise sauce