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BRUNCH |
Sunday - 10:30 am - 2:00 pm
STARTERS Soup of the Day 8
chef’s choice
Mac & Cheese Casserole 9
country ham, herb-parmesan crust
House-Smoked Salmon Carpaccio 14
cream cheese, capers, pickeled red onion, toast points
Loaded Fries 10
melted cheese, bacon, green onions, herbs served with roasted garlic aioli
SALADS
Cobb 13
baby greens, turkey breast, cucumber egg, tomatoes, bleu cheese,
buttermilk dressing
Crab & Melon 16
arugula, heirloom tomato, crab salad purse, melon
Strawberry Walnut 12
arugula, Bonnie Blue gatfeta, balsamic vinaigrette
Caesar 10
romaine, grana padano, traditional dressing,
add oysters 4
add grilled chicken 4
EGGS AND MORE
The Interim Breakfast 13
two eggs scrambled, applewood smoked bacon, cheese grits, fresh fruit, toast
Eggs Benedict 13
poached eggs, cured ham, english muffins, bernaise
served with petite salad
Steak and Eggs 14
beef tips, two fried eggs, brabant potatoes, demi
Interim Burger 14
white cheddar, bacon, lettuce, tomato, pickles, roasted garlic aioli, kaiser bun
served with fries or petite salad
French Toast 12
mascerated blueberries, banana, walnut, served with maple syrup
Shrimp and Grits 15
gulf shrimp, grit cake, andouille sausage, spinach, spicy broth
Croque Madame 13
sourdough, grilled chicken, ham, mornay sauce, spinach puree, fried egg
Executive Chef | Jackson Kramer
Sous Chef | Yssac Ramirez
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