Brunch Menu

SUNDAY SPECIAL

Roasted Herbs de Provence Turkey Breast 14
housemade stuffing, crème fraiche mashed potatoes, seasonal vegetable, turkey gravy

APPETIZERS & STARTERS

◊DUCK CONFIT FLATBREAD 11
mascarpone, caramelized onion, Prima Donna, spinach, orange-scallion rouille

◊ASPARAGUS FLATBREAD 11
Boursin, shallot confit, goat cheese, sage aïoli

HOUSEMADE CINNAMON BUNS 8
warm caramel sauce

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

TUNA TARTARE* 14
salmon roe, avocado relish, shaved cucumber, crostini

CRISPY CALAMARI 11
lemon rouille, cocktail sauce

TRUFFLE FRIES 8
herbs de Provence, saffron rouille

CRISPY BRUSSELS SPROUTS 10
preserved lemon vinaigrette, fried leeks, bacon, honey-chili aïoli

FRENCH ONION SOUP 7
melted Emmentalerr

◊SOUP OF THE DAY Mkt
(Please ask your server)

à la carte

Two Eggs,* any style 3

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 3
butter & preserves

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

BRUNCH ENTRÉES

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

FRENCH TOAST 11
vanilla custard challah, warm syrup, all-natural bacon

◊DUCK CONFIT HASH* 14
pulled duck, roasted mushrooms, caramelized onion, bistro potatoes, poached eggs, hollandaise

SMOKED SALMON BENEDICT* 13
toasted English muffin, cold smoked salmon, poached eggs, hollandaise, sautéed spinach

PWB SHRIMP & GRITS 13
grilled shrimp, three-cheese grits, caramelized onions, crème fraiche, chives

◊ASPARAGUS & MUSHROOM OMELET 11
Emmentaler, bistro potatoes

BISTRO BREAKFAST 11
scrambled eggs, all-natural bacon, bistro potatoes, wheat toast

EGGS BENEDICT* 12
toasted English muffin, ham, poached eggs, hollandaise, bistro potatoes

LUNCH PLATES & ENTRÉES

◊ROASTED TOMATO, LEEK & SPINACH QUICHE 12
house-made butter crust, Emmentaler, mixed greens, house vinaigrette

◊EGGPLANT GRATIN 13
roasted tomato, Tickler, spinach, goat cheese, roasted garlic, basil

GRILLED SALMON QUINOA SALAD* 16
arugula, sweet potato chips, Prima Donna, honey-tarragon vinaigrette

◊GRILLED CHICKEN SALAD 12
endive petals, mixed greens, grapes, smoked hazelnuts, Moody Blue, sherry vinaigrette

FRESH FISH DU JOUR (Please ask your server) Mkt

◊MUSTARD-HONEY & DILL GLAZED GRILLED SALMON* 16
crème fraiche mashed potatoes, French green beans

◊CRISPY CHICKEN SCHNITZEL 13
preserved lemon vinaigrette and a salad of endive petals, mixed greens, grapes, smoked hazelnuts, Moody Blue

CHEESEBURGER* 12
lettuce, red onion, mayonnaise, hand-cut fries; cheddar, Roquefort or Emmentaler

◊GRILLED CHICKEN SANDWICH 12
challah bun, sage aïoli, roasted tomato, arugula, hand-cut fries

Chef’s features February 26 — March 31

Please let us know about your allergies. Some recipes may contain nuts or other allergens.
*Items are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

™ & © 2020. This menu property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.