SUNDAY, APRIL 9 FROM 9:30 AM - 2 PM

Three-course brunch & dinner menu
Choose one from the following three-course options 
Prices are based on your choice of main
Children's menu available (12 and younger)

Executive Chef Amanda Langler |  Sous Chef Betsy Zander |  Sous Chef Tyler Hunt

Menu subject to change based on availability of ingredients.

Make your reservation today!

First Course

a choice of

CRAB CAKE

Maryland-Style Blue Crab Cake with Dijon Mayo, Petit Salad, Lemon ($5 Supplement)

JUMBO SHRIMP COCKTAIL

Jumbo Gulf Shrimp with Cocktail Sauce and Lemon

SHELLFISH BISQUE

Cup of Creamy Shellfish Soup Garnished with Poached Lobster, Crab, Shrimp

BLT WEDGE

Crisp Iceberg Lettuce with Bacon Rye Crumble, Cherry Tomatoes, Red Onion, Roth Blue Cheese Crumbles, Ranch Dressing

BARTOLOTTA’S CAESAR

Crisp Romaine Lettuce with an Anchovy-Romano Dressing, Croutons, Sartori Parmesan Cheese

Goat Cheese Croquette

Breaded and Lightly Fried Goat Cheese with Roasted Beets, Fresh Blackberries, Spiced Pecans, Micro Greens, Poppyseed Vinaigrette
($4 Supplement)

FRUIT & YOGURT PARFAIT

Vanilla and Honey Yogurt, Mixed Berries,  Granola

Smoked Salmon Plate

Cold and Hot Smoked Salmon, Hard Boiled Egg, Shaved Cucumber and Radish, Horseradish Cream Cheese, Marinated Beets and Onions, Herb Salad, Toasted Rye Bread
($5 Supplement)

Apricot Glazed Roasted Chicken Breast

Bell and Evans Bone-In Chicken Breast served with Fluffy Lemon and Chive Quinoa, a Petit Salad, and Chicken Jus ($51 Supplement)

Second Course

a choice of

STEAK & EGGS

6 oz Filet Mignon, Sunny Side Up Eggs, Herb-Roasted Potatoes, Choice of Sauce 63

EGGS BENEDICT

Choice of Traditional Ham with Hollandaise Sauce or Crab Cake with Béarnaise Sauce, Herb Roasted Potatoes  52

Brioche French Toast

Thick Cut Brioche Bread Dipped in Vanilla and Spice Egg Custard with Blueberry Compote, Almond Crumble, Whipped Mascarpone Cheese, Maple Syrup, Thick Cut Bacon 52

Seafood and Asparagus Omelette

Three Egg French Style Omelettes-Filled with Butter-Poached Seafood, Sautéed Asparagus, Shallots, Fontina Cheese. Topped with Fresh Herbs and Served with a Petit Salad 68

Roasted Vegetable and Quinoa

Roasted Brussels Sprouts, Broccoli, Zucchini, Red Onion, Sweet Potato with Fluffy Lemon and Chive Quinoa. Served with Mint Yogurt, Poached Eggs, Espelette Oil  59

FILET MIGNON

8 oz Filet, Potato Purée, Wild Mushrooms, Choice of Sauce 72

COFFEE-RUBBED Manhattan and Fries

10 oz Manhattan Cut New York Strip, French Fries, Chimichurri Sauce 75

ROASTED SALMON

Oven-Roasted Salmon, Herb-Roasted Potatoes, Sautéed Asparagus, Lemon Dill Cream Sauce  54

SAUCES

Bourbon Peppercorn Cream
Cabernet Wine Sauce
Classic Béarnaise Sauce
Mr. B’s Steak Sauce

SIDES FOR THE TABLE

Herb-Roasted Potatoes   9
French Fries   8 
Potato Purée  8
Sautéed Asparagus 12 
Thick-Cut Bacon  10
Wild Mushrooms 12
Roasted Vegetables 14

Desserts

a choice of

Earl Grey Pot de Crème

Baked Earl Grey Custard with Fresh Blackberries, White Chocolate Pearls and Vanilla, Lavender Shortbread Cookies

Malted Chocolate Brownie

Rich Dark Chocolate Brownie with Malted Milk Balls, Turkish Coffee Gelato, Coffee Caramel Sauce

CARROT CAKE

Pineapple, Coconut and Spiced Carrot Cake with Cream Cheese Frosting, Pineapple Tuile, Candied Pecans

Key Lime Parfait

Key Lime Cheesecake Mousse Layered with Graham Crumble, Key Lime Curd, Fresh Raspberries. Topped with Crispy Meringue and Raspberry Coulis

Petit Cheese Plate

Wisconsin Aged Cheddar and Brie with Fruit Preserves, Honey, Fresh Fruit, Raisin Sunflower Seed Crisp

Gelato or Sorbet

One Scoop of Salted Caramel Gelato or Strawberry Sorbet with Crispy Vanilla Cookie

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Children's Menu

For children 12 and younger
Choose one from each course
Price is based on your choice of entrée

Appetizer

Fresh Fruit Cup 

Yogurt Parfait

Vanilla Yogurt with Fresh Berries and Toasted Granola

Entree

Scrambled Eggs

with Bacon and Toast 25

French Toast

with syrup 20

Chicken Tenders

with French Fries 25

Petite Filet

with French Fries 30

Dessert

Chocolate Cake

with Whipped Cream and Strawberries

Vanilla Ice Cream

with Whipped Cream and Chocolate Sauce