Brunch 5/13/2012 

to begin

Today’s Pastries: Cinnamon Pecan Sticky Bun, Lemon Yogurt Cake & Poppy Seed Scone 5

Tomato Bread Soup with Basil & Parmesan 6

Fresh Fruit  4

Organic Grains Toast with Butter & Orange Apricot Marmalade 2

Romaine Salad with Focaccia Croutons, Lemon Anchovy Dressing & Shaved Parmesan 6

Artisan Cheese: Nuvolo, Mt. Chevre & Manchego with Roasted Grapes 12

Escargot with White Wine, Green Garlic Butter & Crostini 8

Sopressata Croissants with Arugula Salad 8

entrees

Asparagus & Bacon Quiche with Market Greens 10 

Spinach & Goat Cheese Crepes with Tomato Gravy 10

Pecan Pancakes with Strawberries & Warm Maple Syrup 8 

Poached Eggs with Housemade Buttermilk Biscuit, Prosciutto & Hollandaise Sauce 12

Artichoke & Feta Omelette with Crispy Potatoes 10 

Spring Pea Risotto with Lemon 10

Fried Egg Bruschetta with Smoked Salmon, Arugula & Red Onion 10

Steak & Eggs Any Style with Handcut Fries & House Steak Sauce 12

Fried Soft Shell Crab Sandwich with Red Onion, Lettuce, Red Pepper Aioli 10

on the side  Crispy Potatoes 3  Apple Smoked Bacon  4  Falls Mill Polenta  4