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BrunchPrintemps • Spring 2010 |
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Eggs Bénédict 12. |
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| Eggs Florentine 12. |
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| Smoked salmon Bénédict 13. |
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| Three egg omelette with sautéed potatoes & a green salad 10. Ham, pancetta, chèvre, gruyére, tomatoes, mushrooms, spinach - each add 1. |
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Omelette Paysanne with ham, gruyère, & mushrooms 12. |
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Omelette du Jardin with spinach, tomatoes, & mushrooms 12. |
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Omelette Parisienne with prosciutto, gruyère, & mushrooms 12. |
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Croque-Monsieur with a green salad 11. |
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Croque-Madame with a green salad 12. |
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Quiche Lorraine with a green salad 10. |
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Fresh fruit salad 7. |
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Effigham Oyster, mignonette mint/schallots 1/2 dozen 11/20 dozen |
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Gazpacho with toasted bread & onion butter 10. |
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French Club sandwich with chicken, bacon, salad & pommes gaufrette 13. |
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| Smoked Trout with fingerling potatoes & mache salad 13. |
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Arugula salad with Seared Laughing bird Shrimp & grapefruit with lemon/mint dressing 14. |
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Tartlette of goat cheese & roasted tomato with balsamic sauce 13. |
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Penne All arabiate with Organic Basil & Pear tomato 16. |
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| Filet de Boeuf with sesame gremolata & pommes frites 28. |
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| Grilled Niman Ranch burger with pommes frites 11. Cheddar, Swiss, or blue cheese - add 1. Applewood smoked bacon- each add 1. |
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Warm chocolate hazelnut & banana crumble 8. |
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Chocolate fondant with whipped cream 8. |
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Floating island with creme anglaise 7. |
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Homemade Baba au Rhum with Light vanilla cream 8. |
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Freshly squeezed Ruby grapefruit or Orange juice 4.5 |
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