|
APPETIZERS
Fresh Juice
honeydew-red apple, green grape-white peach, pineapple-honeydew, orange or grapefruit
Soup of the Day
chef’s preparation
Heirloom Tomato Salad
imported feta cheese, cucumbers, red onion, kalamata olives and red wine vinaigrette
Jumbo Lump Crab Cake
marinated cucumbers and caper remoulade sauce
Macaroni Au Gratin
vermont cheddar and farmhouse cheese
Chicken Liver Pate
pickled vegetables and toasted brioche
Salt Roasted Beets
toasted walnuts, chicory and aged blue cheese dressing
Ventresca Tuna Bellys
warm coco bean salad
ENTREES
Maple Waffles
warm berry compote
Eggs Benedict
irish smoked bacon, hollandaise, honey wheat muffin and home fries
Warm Quiche Lorraine
apple wood smoked bacon, gruyere and leeks
Cottage Cheese Pancakes
brandied apples and McClure’s maple syrup
Steak and Eggs
eggs any style and country potatoes
Omelette of the Day
Herb Roasted Yellow Fin Tuna
winter vegetable salad, zucchini and roasted tomato relish
Chicken and Apple Sausage
fried eggs, garlic and cheddar cheese grits
Herb Grilled Chicken Paillard
frisee, yellow peppers, haricot vert, parmesan ribbons, sherry vinaigrette
Boat House Smoked Fish Platter
norwegian smoked salmon, whitefish salad, smoked sturgeon
beefsteak tomatoes, bermuda onion and toasted bagel
BRUNCH IS SERVED SATURDAY - SUNDAY
9:30 AM - 4:00 PM
GRATUITY OF 18% WILL BE
ADDED TO PARTIES OF EIGHT OR MORE
Executive Chef Anthony
Walton and Staff
|
