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You are here: Home / Menus / Brunch

Brunch

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Brunch Menu

By Chef Don Walker

Available Saturday and Sunday from 10am-2pm

STARTERS

SMOKED DEVILED EGGS – 12
Pickled Fresno Chili, Seaweed Salad, Paddlefish Roe, Smoked Paprika Oil

MIXED GREENS – 8
Fresh Mixed Greens, Shallot, Sundried Cherry, Smoked Pine Nut, Cherry Vinaigrette

ASPARAGUS SALAD – 10
Arugula, Pea Tendril, Grapefruit, Shaved Asparagus, Goat Cheese, Lemon Thyme Vinaigrette

WEDGE SALAD – 10
Iceberg, Danish Bleu Cheese, Cherry Tomatoes, Red Onion, Bacon, Blue Cheese Dressing

ADD TO ANY SALAD
*GRILLED CHICKEN – 5 *GRILLED SALMON – 8

*BEEF TENDERLOIN BURGER – 17
Ground Beef Tenderloin, Gruyere, Bacon, Lettuce, Tomato,
Paulette’s Sauce, House-Made Truffle Fries

ENTREES

*SOUTHERN EGGS BENEDICT – 13
Poached Eggs, Country Ham, English Muffin, Hollandaise Sauce, Breakfast Potatoes

LUMP CRAB MEAT OMELETTE – 17
Three egg Omelet, Lump Crab Meat, Gruyere, Breakfast Potatoes

BRIOCHE FRENCH TOAST – 12
Thick Sliced Brioche, Vermont Maple Syrup, Choice of Bacon or Sausage Links

*SHRIMP & GRITS – 17
Sautéed Shrimp, Andouille Sausage, Country Ham, Cajun Sauce, “Grit Girl” Stone Ground Grits

*GULF REDFISH WITH CRABMEAT – 20
Sautéed Fillet, Mushrooms, Fresh Crabmeat, Lemon Beurre Blanc, Grilled Asparagus

LOW COUNTRY CRAB CAKES – 20
Jumbo Lump Crab Cakes, Lima Bean Hummus, Roasted Cherry Tomato, Asparagus, Purple Radish, Preserved Lemon Aioli

HAM PALACSINTA (PAL-A-CHIN-TA) & BAKED APPLE CREPE – 15
A Hungarian Specialty – Ground Ham, Sour Cream, Fresh Crêpe, Lightly Fried,
Baked Cinnamon Apples, Mustard Sauce

*GRILLED BROCHETTE OF CHICKEN – 15
Marinated Chicken Breast, Mushroom, Green Pepper, Bacon, Scallion,
White Rice, Mushroom Sauce

CHICKEN SUPREME CRÊPE – 14
Fresh Crepe, Tender Chicken, White Wine Sauce, Toasted Almond, Chef’s Vegetable

ENJOY FRESH BAKED POPOVERS AND STRAWBERRY BUTTER SATURDAY AND SUNDAY BRUNCH

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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