First Courses

homemade pastries

Bagel  3.

Croissant  5.

Bacon-Cheddar Scone  4.

Cinnamon Roll  5.

Blueberry Muffin  3.

Banana-Walnut Muffin  4.

Zucchini Bread  4.

Toast, Sweet Butter

   & House made Preserve  3.

fruit

Mixed Berries  9.

Mixed Tropical Fruit  9.

Main Courses

Jumbo Lump Crab, Poached Egg, Spinach,

   Hollandaise & English Muffin  19.

Short Rib & Shishito Pepper Hash with Two

   Eggs Any-Style  12.

Four Egg Frittata with choice of Three fillings  13.

Cheddar Cheese, Roasted Tomato, Red Pepper,

Sautéed Wild Mushrooms, Asparagus,

Baby Spinach, Ham, Bacon

Croissant Sandwich & Grilled Ham, Scrambled Egg &

   Cheddar with Baby Greens  12.

Smoked Salmon, Cream Cheese, Capers on a Toasted

    Bagel  12.

Biscuits & Gravy with Two Eggs Any-Style  10.

French Toast, Maple Syrup & Housemade

    Preserve  11.

Buttermilk Pancakes with Maple Syrup  11.

Hazelnut Waffle, Maple Syrup & Vanilla Cream  11.

House made Granola, Yogurt & Dried Fruit  9.

Steel Cut Oats, Brown Sugar & Raisin Compote  9.

Side Dishes

meat

Chicken Sausage  6.

Applewood-Smoked Bacon  5.

Country Ham  5.

Smoked Salmon  9.

Two Eggs Any-Style  6.

potatoes & grains

Homefries & Balsamic  5.

Short Rib & Shishito Pepper Hash  6.

Heirloom Grits  5.

Beverages

juices

Apple Cider  4.          

Cranberry  4.

Freshly Squeezed

Orange  4.50

Grapefruit  4.50

Sparkling Lemonade  4.50

hot beverages

La Colombe Torrefaction

Coffee/Decaf 4.

Espresso 4.

Cappuccino 5.50

Latte 5.50

In Pursuit of Tea 4.50

Sencha

Jasmine Pearl

Oolong

English Breakfast

Earl Grey

The Cultured Cup 4.50

Earl Grey (Decaf)

Camomile (Decaf)

Moroccan Mint (Decaf)

Rooibos Burbon (Decaf)

chef/owner  Tom Colicchio

chef de cuisine Anthony Zappola

sous chef Jeff Harris

Thursday, September 4, 2008