| ~ BRUNCH MENU ~ | |
| Click here to download a pdf version of the menu |
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| BEIGNETS | 6 |
| Made to order donuts with spiced sugar, Nutella and fresh whipped cream | |
| CREAM TOP YOGURT | 8 |
| honey walnuts and locally made Bird’s Nest granola | |
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| BAKED EGGS | 13 |
| Two eggs broiled in cast iron with wild foraged mushrooms, fresh cream, braised leeks, spinach, Madeira wine and Gruyere cheese. Served with grilled country bread, breakfast potatoes and fresh fruit. |
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| THE CHEF’S BREAKFAST | 24 |
| Hudson Valley foie gras brioche French toast with smoked maple grapefruit. Crisp duck confit with Frangelico scented steel cut oats, almonds, and fresh berries | |
| OMELET | 11 |
| A three egg French rolled omelet, with fines herbs and crème fraîche, grilled country bread, breakfast potatoes and fresh fruit | |
| your choice: smoked ham, brandied mushrooms, spinach & tomato or Gruyère cheese | |
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| SCRAMBLED EGGS | 11 |
| three eggs slow cooked, creamy and smooth… | |
| with grilled country bread, breakfast potatoes and fresh fruit | |
| your choice: smoked ham, brandied mushrooms, spinach & tomato, or fines herbs and Gruyère or spinach & tomato | |
| TWO EGGS | 12 |
| Poached, scrambled, or fried, applewood bacon and house-made sausage, grilled country bread, breakfast potatoes and fresh fruit | |
| RED VELVET PANCAKES | 11 |
| Smoked maple and berry syrups, Chambord whipped cream, applewood bacon and house-made sausage | |
| CROQUE MADAME | 11 |
| Paris ham, Gruyere cheese, Dijon mustard, smothered in bechamel and baked golden, topped with a sunny egg served with dressed greens and cornichons | |
| PORK BELLY BENEDICT | 14 |
| Slow braised pork belly, char-grilled leeks and arugula, tomato confit, two poached eggs, black truffle Hollandaise on a house-made English muffin. Served with breakfast potatoes and fresh fruit. | |
| BISTRO SALAD | 8 |
| Spinach, frisée, red wine vinaigrette, Nueske’s bacon, soft cooked egg, brioche crouton |
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| ONION SOUP | 9 |
| Caramelized onion soup with chicken stock, Sherry, thyme, country crouton, Gruyere cheese gratinee | |
| POMMES FRITES ** | 6 |
| Double-blanched, served with our frites sauce | |
| PRINCE EDWARD ISLAND MUSSELS | 11 |
| Steamed in white wine with garlic, fresh herbs and butter | |
| add pommes frites ** 3 | |
| FRESH FISH | MP |
| ask your server for today’s feature | |
| BURGER FRITES | 12 |
| Hand-formed Certified Angus Beef, brioche bun, char-grilled red onions, butter lettuce, fresh tomato, cornichons and pommes frites | 12 |
| add cheese, applewood smoked bacon, mushrooms 2 | |
| STEAK FRITES | 15 |
| Certified Angus Beef bistro steak, four hour caramelized onions, hotel butter, pommes frites** and frites sauce | |
| CHEF’S VEGETABLES | 14 |
| Red wine and mushroom sous vide fennel bulb, grilled butternut squash, warm smoked lentils with pomegranate seeds, beets, and wine soaked raisins, shallot marmalade and beet coulis | |
| Our bread is made fresh daily out of Maynards’ Kitchen | |
| A LA CARTE | 4 |
| APPLEWOOD BACON | |
| HOUSE-MADE SAUSAGE | |
| RED VELVET SILVER DOLLARS | |
| STEEL CUT OATS, SWEET OR SAVORY | |
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RUBY GRAPEFRUIT |
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| BREAKFAST POTATOES | |
| DRESSED GREENS | |
| ** cooked in peanut oil | |