1615 Rhode Island Avenue, Northwest, Washington, DC 20036 ▪ (202) 872-1126 phone ▪ (202) 872-1128 fax  [directions]

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SATURDAY THREE COURSE BRUNCH
with Unlimited Champagne or Mimosas
$22.95 per person
(menu items are also available a la carte - prices shown)

■ Appetizers ■

Baked Potato Soup 6
Creamy Potato Soup topped with Bacon & Chives

Cinnamon Rolls 5
House-baked Cinnamon Roll and Brown Sugar Icing

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

Smoked Salmon Plate 8
Garnished with Capers, Tomato, Red Onions and Diced Egg

Fresh Fruit & Yogurt 6
An assortment of freshly sliced Fruits and Berries with Yogurt and Granola

■ Entrees ■

“Almond Joy” French Toast 11
Coconut Milk battered Brioche, topped with shredded coconut,
Chocolate chips and almonds served with choice of Bacon or Sausage

Autumn Harvest Waffles 10
Maple and Brown Sugar flavored Waffle, Topped with Apple Compote
served with choice of Bacon or Sausage

Shrimp & Grits 14
Shrimp and Tasso Ham over Cheddar Grits

Wild Mushroom Omelet 11
Crimini and Shitake Mushrooms with Smoked Gouda Cheese
served with Breakfast Potatoes

Beacon Eggs Benedict 14
Poached eggs atop English muffins, Canadian Bacon
Asparagus and Hollandaise, Served with Breakfast Potatoes

Croque Monsieur Sandwich 12
Black forest ham, Gruyere Cheese, Warm Sauce Mornay

Turkey Sausage Sliders 13
Buttermilk Biscuits, Scrambled Eggs, Cheddar Cheese, Hollandaise
served with Breakfast Potatoes

Steak Fajitas and Eggs 14
Grilled Sirloin with Peppers and Onions served with
Scrambled Eggs, Soft Tortillas, Pico de Gallo and Guacamole

■ Desserts ■

Mango Cheesecake   6
Rich Cheesecake with Mango sauce

Chocolate Truffle Torte   6
Decadent Chocolate Ganache with Raspberry Sauce

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

■ ■ ■ ■ ■

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.

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

Steven Hunter, Executive Chef [Email]

20111026

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