Soups

cup or bowl   9/11

Forrest Mushroom Leek and Potato 

Roasted Butternut Squash and Carrot

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Sweets

 Vanilla Bean Crème Brûlée 10

tuile cookie

Lemon & Orange Meringue Tart 12

with vanilla bean egg white brûlée  cookie

Chocolate Trilogy 12

flourless chocolate cake, chocolate mousse, double chocolate ice cream 

Local Apple Tart Tatin 10

with rum vanilla ice cream

Cream of Exotic Fruits & Berries 10

with lime sorbet

Riesling Poached Bosch Pear 10

with light dust of Saigon cinnamon, poir William Creme anglaise with raspberry coulis

Selection of Sorbets and House made Ice Creams 12

ICE CREAMS

vanilla, chocolate, coffee

SORBETS

blackberry, lime, mango, strawberry

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Free Range Eggs

served with chef's potatoes

Poached Egg BLT  18

smoked bacon, Boston bibb, Vidalia onion and heirloom tomato served open face on a English muffin

Soft Scramble Eggs   15

with jumbo asparagus, fresh Twin Pines sausage

Ratatouille Omelet   18

with winter parmesan, fresh Twin Pines sausage

Crispy Bacon Omelet   15

with roasted red pepper and brie

Benedicts

New York Strip Benedict 25

poached eggs with hollandaise on an English muffin

Lobster Eggs Benedict 26

​poached eggs with cold water lobster topped with hollandaise

specialty dishes

Banana Split Yogurt/Granola Bowl 16

vanilla Greek style yogurt, almond vanilla granola, dried pineapple, maraschino cherry, chocolate drizzle, whipped cream

Banana Foster French Toast 16

banana foster and Saigon cinnamon 

Short Rib Brunch Burger 18

Grilled with house special sauce, baby greens, heirloom tomato and Vidalia onion

Seared American Shrimp 15

finished with a bouillabaisse sauce 

Autumn Ratatouille 25

with squash ragu and parmesan cheese

Roulade of Grey Sole 35

with a seafood mousse and asparagus