Easter Brunch

Saturday, April 4, 2010 -
Sunday, April 5, 2010

Soup

Lobster Bisque

House-made bisque with Maine lobster meat,
sherry wine, onions, celery, garlic and cream.
$3.95 a cup, $4.95 a bowl

Salad

Spring Spinach Salad

Baby spinach leaves, red onion, toasted pecans,
shaved Parmesan cheese and apple slices
tossed in a lemon-honey vinaigrette.
$4.95

Appetizers

Crab Mushrooms

Olive oil roasted crab-stuffed mushrooms
with a roasted red pepper cream sauce.
$8.95

Spring Onion and Olive Flatbread

House-made chive and black olive flatbread
brushed with extra virgin olive oil and baked with shaved Parmesan cheese. Accompanied by
a smoky tomato basil dipping sauce.
$6.95

Entrees

Eggs Benedict

Two toasted English muffins topped with
smoked ham, poached eggs and hollandaise sauce.
Served with skillet potatoes and a fresh fruit cup.
$9.95

Blueberry Pancakes

Two large blueberry pancakes with Vermont
maple syrup, strawberry compote, choice
of bacon or ham and a fresh fruit cup.
$8.95

Smoked Ham and Swiss Frittata

Eggs, ham, Swiss cheese and basil with
skillet potatoes and a fresh fruit cup.
$8.95

Lobster Cakes

Pan-seared Maine lobster cakes with a
tomato-garlic aioli, scallion new potato gratin
and buttered asparagus.
$19.95

Chicken Cordon Bleu

A breaded chicken breast filled with ham
and Swiss cheese with basil mashed potatoes
and buttered asparagus.
$14.95

Glazed Ham

Hardwood-smoked ham glazed with brown sugar
and whole-grain mustard seeds. Served with
gravy, buttermilk chive mashed potatoes
and buttered asparagus.

$13.95

Desserts

Carrot Cake

House-made carrot cake with a
vanilla-bean cream cheese frosting.
$3.95

Mango Ice Cream

 
Reservations
614-410-1313 ext. 3

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