Easter Brunch

March 22-23, 2008

10:00 am - 3:00 pm

Limited seating available.

Reservations strongly encouraged.

Soup

New England Clam Chowder

Heavy cream, clams, potatoes, fresh thyme and
vegetables slow simmered and served with a crusty roll.
$2.95/$3.95

Salad

Cobb Salad

Chopped romaine, tomatoes, scallions, cheddar cheese,
bacon bits, grilled chicken, egg and avocado with
creamy bleu cheese dressing.
$4.95/$9.95

Appetizers

Fried Green Tomatoes

Green tomatoes fried golden brown and served
with a spicy ranch and scallion sauce for dipping.
$6.95

Blue Crab Mushrooms

Button mushrooms are stuffed with blue crab meat
and roasted in olive oil. Served with a whole
grain mustard cream sauce.
$7.95

Entrée's

Broccoli and Swiss Fritatta

Tender broccoli, baby Swiss cheese and
eggs with home fries and fruit.
$7.95

Blueberry Pancakes

Two large pancakes with fresh blueberries, bacon
or ham and Vermont maple syrup.
$5.95

Eggs Benedict

Two toasted English muffins topped with ham,
poached eggs and Hollandaise sauce.
Served with home fries.
$7.95

Honey Glazed Ham

Oven roasted spiral-cut ham glazed with
brown sugar and honey, served with mashed
potatoes and vegetable medley.
$11.95

Citrus Salmon

Atlantic salmon broiled with lemons and limes
over wilted spinach and rice pilaf.
$14.95

Desserts

Frost Top Root Beer Float

Vanilla bean ice cream with Frost Top root beer.
$4.95

Strawberry Rhubarb Pie
Fresh strawberries, rhubarb, vanilla and sugar
with a flaky crust, served with vanilla bean ice cream.
$4.95

Reservations

614.410.1313 ext. 3