Sunday Brunch

Yogurt and Seasonal Fruit 9
Seasonal Fruit and Berries, Organic Yogurt and Warm Homemade Banana Cranberry Bread

Cape Cod Clam Chowder 11
Smoked Bacon, Celery Root, Pat’s Littlenecks

Baby Iceberg Lettuce Salad 10
Marinated Tomatoes, Creamy Blue Cheese
Smoked Bacon & Red Onion

P.E.I Mussels 13
Sautéed with Sliced Garlic, Shallot, Chardonnay, Basil Chili Flakes and Herb Butter Toast

Hearts of Romaine “Caesar” 10
Shaved Parmesan, Country Bread Croutons
Cured Anchovy, Creamy Peppercorn Dressing
Add Local Sandwich Lobster 20

Beef Sirloin Carpaccio 15
Naturally Raised Beef, Grana Aioli, Sea Salt, Baguette Toast and Local Sprouts

Point Judith Calamari 13
Crispy Corn Crusted, Pickled Peppers,Tarragon Grain Mustard Aioli

 

.........................................................................................

Crisp Buttermilk Waffles 10
Spring Berries, Powdered Sugar, Maple Syrup

Cinnamon and Vanilla Scented French Toast 10
Spring Berries, Powdered Sugar, Maple Syrup

Homemade Banana Bread ‘French Toast” 13
Brule Banana, Berry Coulis, Nutella, Berries and Powdered Sugar

Bistro Corned Beef Hash 12
Slow Cooked Angus Corned Beef with Roasted Sweet Onions
Golden Potatoes and Poached Eggs

Poached Eggs Benedict 12
Griddled Canadian Bacon, English Muffin, Golden Potatoes and
Lemon Scented Hollandaise Sauce

Local Sandwich Lobster and Poached Eggs “Benedict” 22
Wilted Baby Spinach, Sweet Tomatoes, Griddled English Muffin, Hollandaise and Golden Potatoes

Natural Ground Beef Burger with Toasted Brioche 11
Grilled to order with Hot House Tomato, Shaved Red Onion, Iceberg Lettuce and
Your Choice of Cheddar, Goat or Blue Cheese, with French Fries

Two Eggs Cooked Your Way 10
Choice of Bacon or Breakfast Sausage, Toast (White, Wheat or English Muffin)
and Golden Potatoes

Chicken and Apple Sausage “Scramble” 13
Three Farm Fresh Eggs with Homemade Chicken Sausage, Baby Spinach, Fire Roasted Sweet Peppers, Vermont Cheddar ,Golden Potatoes and Toast (White, Wheat or English Muffin)

Grilled Block Island Swordfish Salad 18
Organic Spring Greens, Roasted Asparagus, Sweet Tomatoes, Jerez Honey Vinaigrette

“Fish and Chips” 16
Corn Flour Dusted Local Flounder with Malt Vinegar, Vegetable Slaw
Tarragon Grain Mustard Aioli and French Fries

Bistro Steak and Eggs 29
10 oz. Wolfsneck Farm Ribeye Steak with Two Poached Eggs, Chive Hollandaise
and Roasted Spring Asparagus

Consuming raw or uncooked meats may increase your risk of food borne illness, especially if you have certain medical conditions.

Executive Chef Benjamin Porter