• SUNDAY BRUNCH

    • BRUNCH FIRST COURSE

      CHOICE OF:
      FRESH FRUIT AND BERRY PARFAIT
      yogurt and granola

      SMOKED SALMON
      sliced egg and traditional garnishes

      TOMATO AND FRESH MOZZARELLA
      fresh spinach, balsamic dressing, cracked pepper

    • BRUNCH SECOND COURSE

      CHOICE OF:
      EGGS BENEDICT
      shaved ham, poached egg, hollandaise, toasted English muffin, asparagus, Yukon potatoes

      STEAK AND EGGS
      pan seared petite filet, mushroom and onion on grilled sourdough, egg your way

      BELGIAN WAFFLES
      fresh berries and pears, Chantilly cream, vanilla orange syrup

      SPINACH AND CRAB OMELET
      3 eggs, cream cheese, spinach, lump crab, asparagus, Yukon potatoes

      SHRIMP AND GRITS
      3 gulf shrimp in spicy tomato butter and stone ground grits

      CHICKEN AND GREEN CHILI FLAT BREAD
      Scrambled eggs, jack cheese, fresh tomato, cilantro, sour cream

    • BRUNCH DESSERT

      CHEF’S SEASONALLY INSPIRED TRIFLES AND CONFECTIONS