SUNDAY, May 14 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 |  Executive Sous Chef Luis Rios Ramos | 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 Crab and 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 66

EGGS BENEDICT

Choice of Traditional Ham with Hollandaise Sauce or Crab Cake with Béarnaise Sauce, Herb Roasted Potatoes  56

BRIOCHE FRENCH TOAST

Thick Cut Brioche Bread Dipped in Vanilla  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 76


 


 

COFFEE-RUBBED MANHATTAN AND FRIES

10 oz Manhattan-Cut New York Strip, French Fries, Petit Radish and Watercress Salad, Chimichurri Sauce 78

ROASTED SALMON

Oven-Roasted Salmon, Herb-Roasted Potatoes, Sautéed Asparagus, Lemon Dill Cream Sauce  56

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 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 Cookie

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 Cheesecake

Key Lime Cheesecake with Graham Cracker Crust, Key Lime Cream, Fresh Raspberries, Topped with Crispy Meringue and Raspberry Coulis

PETIT CHEESE PLATE

Wisconsin Aged Cheddar and Brie with Fruit Preserves, Honey, Fresh Fruit, Peach Pecan 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
(menu subject to change)

Appetizer

Fruit Cup

Mix of Pineapple, Melons and Berries with Yogurt Dip

Yogurt Parfait

Vanilla Yogurt with Fresh Berries and Toasted Granola

Entree

Scrambled Eggs

One Scrambled Egg, Thick Cut Bacon, Brioche Toast

French Toast

One Slice of French Toast dipped in Egg Custard served with Maple Syrup and Thick Cut Bacon 

Petit Filet

4 oz Filet served with Choice of Potato

Chicken Tenders

3-Breaded Chicken Tenders and French Fries served with Ranch and Ketchup

Dessert

Petit Ice Cream Sundae

One Scoop of Vanilla Ice Cream with Chocolate Sauce and Whipped Cream. Topped with a Maraschino Cherry

Chocolate Cake

Moist Chocolate Cake with Chocolate Icing and Sprinkles