Saturday Three Course Brunch
with Unlimited Champagne or Mimosas $24.95 per person
(menu items are also available a la carte at the prices shown)

Appetizers

Chilled Golden Tomato & Cucumber Gazpacho 6
Extra Virgin Olive Oil & Chives

Sticky Pecan Roll 5
House-baked Cinnamon Roll with Caramel and Pecans

Classic Caesar Salad 6
Crisp Romaine tossed with our Homemade Dressing, topped with Seasoned Croutons and Parmesan

Chilled Asparagus Salad 8
Jumbo Asparagus, Frisee, Tomato, Hard Boiled Egg, Passion Fruit Vinaigrette

Fresh Fruit & Yogurt 6
An assortment of Sliced Fruits and Fresh Berries, Yogurt and Granola

Entrees

Amaretto French Toast 12
Brioche topped Toasted Almonds, Maple Syrup served with your choice of Bacon or Sausage

Crispy Chicken & Waffles 12
Freshly Made Rosemary Scented Waffle, Crisp Chicken Breast and a Maple & Grain Mustard Sauce

Shrimp & Grits 15
Shrimp and Tasso Ham, Cherry Tomatoes over Stone Ground Grits

Tomato and Feta Cheese Omelet 12
Fire Roasted Tomato with Fresh Herbs and Greek Feta Cheese
served with Breakfast Potatoes, Bacon or Breakfast Sausage

New Orleans Scramble 15
Scrambled Eggs atop English Muffins, Andouille Sausage, Crayfish,
Asparagus and Cajun Hollandaise served with Breakfast Potatoes

Toasted Cubano Sandwich 13
Black Forest Ham, Swiss Cheese, Mustard and Pickles served with Breakfast Potatoes

Turkey Sausage Sliders 14
Scrambled Eggs, Cheddar Cheese, Chipotle Aioli served with Breakfast Potatoes

Maryland Crab and Spinach Tart 15
Baked Quiche in a Phyllo Shell with Jumbo Crab and Provolone Cheese served with a Frisee Salad

Desserts

Mango Pistachio Cake   6
Mango Mousse Cake with Raspberry Sauce

Chocolate Truffle Torte   6
Decadent Chocolate Ganache with Chocolate Sauce

A la Carte
Coffee, Tea, Juice, Mimosa, Bloody Marys 3

2012.09.13

■ ■ ■ ■ ■

A Gratuity of 18% will Be Added to Parties of 6 or more.
Please accommodate us with no more than 3 split checks.
Consuming raw or undercooked meats, poultry, seafood, shellfish
or eggs may increase your risk of food borne illnesses.

Kamran Vakili, Manager Email
Steven Hunter, Executive Chef Email

NOTE: All menu Items and prices are subject to change without notice.