Breakfast Menu
SEASONAL FRUIT MACEDOINE
STEEL CUT OATS
brown sugar, tart cherries
BUTTERMILK PANCAKES
sweet butter, maple syrup
STICKY BUN FRENCH TOAST
crispy bacon
WESTERN OMELET
ham, red onion, peppers, cheddar
VEGETARIAN OMELET
tomato, spinach, peppers,
red onion, swiss cheese
SKIRT STEAK & EGGS
mushrooms, pepperjack cheese
CLASSIC EGGS BENEDICT
add lobster
HOMEMADE CREPES
warm bananas, Nutella
NOVA SCOTIA SMOKED SALMON
toasted bagel, cream cheese
CONTINENTAL
dry cereal, seasonal fruits, pastries,
juice, coffee
THE SLAMMER
3 eggs as you like,
sausage or bacon,
potatoes, toast
SIDE DISHES
CRISPY BACON
VERMONT MAPLE SAUSAGE LINKS
TOAST
HOME FRIED POTATOES
TWO EGGS
as you like
TOASTED BAGEL
herbed cream cheese
FRESH CROISSANT, MUFFIN or DANISH
DRY CEREALS
*Menu items are subject to change and represent a sample of our offerings.
Brunch Menu
Served Saturday and Sunday from 9am - 3pm
MORE FROM OUR KITCHEN
BRUNCH CLASSICS
CLASSIC EGGS BENEDICT
VEGGIE OMELET
red peppers, scallions, cheddar
HOMEMADE CREPES
roasted bananas, nutella
HUEVOS RANCHEROS
baked eggs with black beans,
ranchero sauce, and cheese
DUCK CONFIT HASH
poached duck egg
POACHED WILD PRAWNS
classic cocktail sauce
SKIRT STEAK & EGGS
cafe de paris butter, toasted english muffin
LUNCHEON ITEMS
TODAY'S SOUP
BOSTON LETTUCE VINAIGRETTE
CROQUE MADAME
grilled ham, cheese, and fried egg sandwich
CRISPY PORK BELLY SANDWICH
pickled vegetables, sriracha mayonnaise
SWEET POTATO FRIES
harissa aioli
SLOW COOKED PORK
rice and beans
SEARED SEA SCALLOPS
pea vines and ham hocks
ROASTED LEG OF LAMB
natural jus, lavender salt
BUFFET
FRESH FRUIT AND BERRY BOWL
DRY CEREALS
STEEL CUT OATS
BUTTERMILK PANCAKES
STICKY BUN FRENCH TOAST
HOME FRIED POTATOES
SOFT SCRAMBLED EGGS
VERMONT MAPLE BREAKFAST LINKS
SMOKED BACON
BAGELS AND CREAM CHEESE
PASTA SALAD
GREEN SALAD
NOVA SCOTIA SMOKED SALMON
DESSERT BAR
SPECIALTY COCKTAILS
CHIANG MARY
thai bloody mary with green tea vodka
SAPPHIRE COSMO
bombay sapphire, fresh citrus, grand marnier,
touch of cranberry
CARRIBEAN WIND
bacardi, muddled blood orange, pineapple
bacardi 8 floater
Joseph Margate, Executive Chef
