SUNDAY, APRIL 9 FROM 9:30 AM - 2 PM

Three-course brunch 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 Amber Dorszynski

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 Strawberries, Spiced Pecans, Arugula, Poppyseed Vinaigrette

FRUIT & YOGURT PARFAIT

Vanilla Yogurt, Mixed Berries, Honey, Granola

SMOKED SALMON PLATE

Smoked Salmon, Hard Boiled Egg, Shaved Cucumber and Radish, Horseradish Cream Cheese, Marinated Beets and Onions, Herb Salad, Flatbread Crackers  ($5 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 and Herb Roasted Potatoes   52

Brioche French Toast

Thick-Cut Brioche Bread-Dipped in Vanilla and Spice Egg Custard with Blueberry Compote, Almond Crumble, Whipped Cream, 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

Apricot-Glazed Roasted Chicken Breast

Bell and Evans Bone-In Chicken Breast, Herb Roasted Potatoes, Roasted Asparagus, Chicken Jus  51

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  12
Wild Mushrooms  12
Roasted Brussels Sprouts  14

Desserts

a choice of

Espresso Crème brûlée

Espresso Custard with a Caramelized Sugar Crust, Chocolate-Covered Espresso Beans

Flourless Chocolate Torte

Rich Dark Chocolate Cake, Sicilian Pistachio Gelato, Mixed Berries

CARROT CAKE

Classic Carrot Cake with Cream Cheese Icing, Bourbon-Caramel Sauce, Spiced Pecans

Key Lime Parfait

Key Lime Curd, Raspberry Compote, Whipped Cream, Homemade Graham Crumble

Petit Cheese Plate

Wisconsin Aged Cheddar and Brie with Fruit Preserves, Honey, Grapes, Spiced Pecans, Flatbread Crackers

Gelato or Sorbet

Three Scoops 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