Breakfast

BREAKFAST STARTER

CROISSANT TRIO

one each of classic, whole grain, and almond, with butter & orange marmalade

STEEL-CUT OATMEAL

brown sugar, raisins, steamed milk | add berries

LOCAL & IMPORTED FRUIT PLATE

artisanal presentation of the best of the season

PROSCIUTTO, MELON, BUTTERNUT SQUASH

toasted pistachio, golden raisin in verjus maple vinaigrette

GREEK YOGURT POWER BOWL

granola, seasonal berries, bee pollen, hemp hearts, georgia honey

SMOKED FISH

nordic salmon & brook trout salad, deviled egg ‘yolk,’ beets & mustard seeds

VEGETABLE FORWARD BREAKFAST SELECTION

CAULIFLOWER BREAKFAST GRATIN

roasted potato, parmesan creamed kale, sunny side up egg, bacon lardons

GRILLED & ROASTED MUSHROOM TOAST

local & imported mushroom, black truffle ricotta, sherry vinegar, poached egg, pickled fennel

ASPARAGUS OMELET

duck confit, truffle gruyère cheese, hollandaise, petite green salad

PREPARED ON THE GRILL

STEAK & EGGS

grilled 10oz delmonico rib eye, potato hash, house-made steak sauce

KEEPING IN TRADITION WALDORF BREAKFAST

MORNING START

two eggs prepared to your preference, choice of stone-ground grits or roasted potatoes,
choice of meat or seasonal vegetables

CLASSIC BENEDICT

poached eggs, canadian bacon, english muffin, hollandaise | sub smoked salmon

BUTTERMILK PANCAKES

vermont butter, fresh berries, powdered sugar

AVOCADO TOAST

avocado, confit cherry tomato, radish, cucumber balsamic pearls, greens, soft-boiled egg

SOUTHERN STAPLE IN A BRASSERIE KITCHEN

OPEN-FACED CRABCAKE SANDWICH

winter green salad, sunny side up egg, green tomato marmalade, lemon vinaigrette

BLACKENED RED SHRIMP & GRITS

crispy grits, tapas style, spicy tomato sauce, chorizo, avocado relish

PANKO CHICKEN & MATCHA WAFFLE

caramelized pineapple & maple syrup, whipped cream

SMOKED PORK BELLY

regional apple & brussels sprout sauté, apple butter, baby turnip