A’LA PLANCHA BRUNCH APPETIZERS

CREAMED LEEK CROISSANT

caviar aioli, preserved lemon

YELLOW CORN BISQUE

blackened shrimp, bacon, brioche croutons

CONFIT CHICKEN WINGS

herb & spice rubbed, crispy fried, choice of sauce: honey lemon pepper, buffalo, Nashville hot!

YELLOWFIN TUNA

olive relish, sunchoke puree, tomatoes confit in olive oil & oregano

ENTRÉE FORMAT SALADS

WATERMELON SALAD

pickled watermelon rind, goat cheese, candied pecans, balsamic glaze, olive oil

WALDORF CAESAR

toasted walnuts, anchovies, croutons, parmesan cheese dressing

RED WINE POACHED PEAR

mache lettuce, crispy blue cheese croquette, red wine vin

SOUTHERN STAPLE IN A BRASSERIE KITCHEN

 BLACKENED RED SHRIMP & GRITS

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

OPEN-FACED CRABCAKE SANDWICH

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

PANKO CHICKEN & MATCHA WAFFLE

caramelized pineapple & maple syrup, whipped cream

 

CHEF’S BRUNCH SELECTION

AVOCADO TOAST

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

CAULIFLOWER GRATIN

roasted potato, parmesan creamed kale, sunny side up, bacon lardoons

GRILLED & ROASTED MUSHROOM TOAST

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

ASPARAGUS OMELET

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

EGG WHITE FRITTATA

mushrooms, kale, sundried tomatoes, avocado, feta cheese

SMOKED PORK BELLY

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

CLASSIC BENEDICT

poached eggs, canadian bacon, english muffin, hollandaise