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.