BRUNCH ENTRÉES

◊ SPINACH OMELET 14
feta, chives, bistro potatoes

FRENCH TOAST 13
vanilla custard challah, warm syrup,
all-natural bacon

◊ BEEF SHORT RIB HASH* 16
poached eggs, red pepper,
caramelized onions, hollandaise

SMOKED SALMON BENEDICT* 16
toasted English muffin, cold smoked
salmon, poached eggs, hollandaise,
sautéed spinach

PWB SHRIMP & GRITS 15
grilled shrimp, three-cheese grits,
caramelized onions, crème fraîche,
chives

AVOCADO TOAST* 14
challah, avocado relish, bacon,
poached eggs, honey yogurt & berries

BISTRO BREAKFAST 13
scrambled eggs, all-natural bacon,
bistro potatoes, wheat toast

EGGS BENEDICT* 14
toasted English muffin, ham,
poached eggs, hollandaise,
bistro potatoes

APPETIZERS & STARTERS

◊ SPINACH FLATBREAD 12
shallot confit, Prima Donna, crispy sage, balsamic reduction

◊ ARTISAN SAUSAGE FLATBREAD 12
caramelized onions, Emmentaler, Lusty Monk aïoli

HOUSEMADE CINNAMON BUNS 9
warm caramel sauce

CRÈME FILLED WARM “BEIGNETS” 8
powdered sugar, hot chocolate sauce

CALAMARI 13
lemon rouille, cocktail sauce

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

CRISPY BRUSSELS SPROUTS 12
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli

◊ TUNA TARTARE* 16
chili-honey glaze, radishes, cucumber relish, toasted sesame seeds,
crostini, sweet potato chips

FRENCH ONION SOUP 7
melted Emmentaler, crostini

SOUP OF THE DAY Mkt
(Please ask your server)

LUNCH PLATES & ENTRÉES

◊ QUICHE 13
Brussels sprouts, applewood smoked bacon, caramelized onions,
feta, housemade butter crust, mixed greens, house vinaigrette

◊ RED LENTIL CURRY 15
roasted squash, white beans, spinach, goat cheese, walnuts

CHEESEBURGER* 14
lettuce, red onion, mayonnaise, hand-cut fries; cheddar,
Roquefort, Emmentaler

◊ SHORT RIB SANDWICH 15
Emmentaler, honey-chili aïoli, hand-cut fries

◊ SHRIMP RISOTTO 16
shaved fennel, spinach, toasted pecans, Prima Donna

◊ GRILLED SALMON* 19
blood orange beurre blanc, crème fraiche mashed potatoes,
French green beans

◊ GRILLED CHICKEN SALAD 14
mixed greens, granny smith apple, goat cheese, toasted pecans,
sorrel-mint vinaigrette

◊ BEEF TENDERLOIN TIPS SALAD 18
mixed greens, dried cherries, walnuts, pickled red onions,
Roquefort dressing

◊ SHRIMP SALAD 17
arugula, orange segments, lardons, avocado, toasted pecans,
goat cheese

GRILLED SALMON QUINOA SALAD* 19
arugula, sweet potato chips, Prima Donna,
honey-tarragon vinaigrette

à la carte

Two Eggs* any style 4

Fresh Fruit 4

Selection of Cereal & Milk 4

Greek Yogurt & Honey 6

Steel-Cut Oats, fresh berries, honey 7

All-Natural Bacon 4

Breakfast Sausage 4

Bistro Potatoes 4

Bagel & Cream Cheese 3

Toasted English Muffin butter, preserves 3

Toast, whole wheat, white, rye, gluten free, butter & preserves 3