Mother's Day Brunch Menu
Blood Orange Mimosa 10
Appetizers and Salads
Potato Leek Soup 7
Baby Greens, Lemon Balsamic Vinaigrette and Pine Nuts 8
Local Lettuces, Fresh Herbs, Smoked Trout and Creamy Champagne Vinaigrette 14
Pizza Margherita 12
Salmon Gravlax, In House Rye Toast, Lemon Crème Fraîche and Grebiche 12
West Coast Oysters Chilled with Verjus Mignonette 14
Entrees
Blueberry Pancake, Maple Syrup, Irish Butter 11
French Toast with Caramelized Bananas and Vanilla Whipped Cream 10
Eggs Benedict with Crispy Pancetta, Crab Cakes and Spicy Brown Butter Hollandaise, Mixed Fruit 18
Gulf Shrimp and Peekytoe Crab Crèpes with Spicy Pecan-Orange Ricotta and Lavender Honey 16
Omelet ~ Bacon, Roasted Tomatoes, Goat Cheese, topped with Avocado Salsa and Crispy Shrimp
served with Mixed Fruit 14
In House Burger on English Muffin, Aged Gouda, Benton’s Bacon, Pommes Frites and Aïoli 13
Grilled Pork Loin, White Cheddar Biscuits, Habañero Jam, Stone Ground Grits 16
For the Young People
Fettuccine Alfredo 10
Pizza Margherita 12
Sides 4.50
Benton’s Bacon * Spicy Maple-Sage Sausage * Stone Ground Grits
Mixed Fruit * Pommes Frites
Breads 2.25
Toasted English Muffin with Cream Cheese and Fig Jam
In House Sour Dough Toast with Honey Butter
Desserts
Fresh Coconut Cake with Chocolate Sauce 8
Milk Chocolate Vin Cotto Tort, Raspberry Coulis, Crème Anglaise, Braised Cashews 8
Lemon and Bonnie Blue Farm Goat Cheesecake, Hazelnut Praline, Meyer Lemon Brown Butter 8
Traditional Crème Brulée 8
Pistachio Ice Cream 6.50
NO TASTING MENU MOTHER'S DAY, MAY 11
Sample Chef's Tasting Menu
Sunday, May 4, 2008
Amuse Bouche
First Course
Rock Shrimp and Grits
Second Course
Crispy Frog's Legs, Warm Charred Tomato and Spring Onion "Salad"
with
Parmigiano-Reggiano
Third Course
Garlic and Onion Glazed Quail, Caramelized Onions
and Old Chatham
Camembert Biscuit
Fourth Course
Pancetta Raised Oxtails with Gremolata Risotto
Fifth Course
Roasted Banana Rice Pudding with Chocolate Tuille
Mignardes
~
$75 per person, $110 per person with wine pairings
