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~ Sunday Brunch Menu ~
Sundays, 11am - 2:45pm

Cup of Soup - 5

House Made Granola - strawberries, vanilla yogurt - 6

Field Greens Salad - 6
with Vermont goat cheese or Great Hill Blue Cheese - 8

Roasted Free Range Duck Hash - fried egg, grain mustard sauce - 14

Crab and Cod Cake “Benedict” - poached egg, spicy lemon hollandaise sauce - 14

Crème Brûlée French Toast - citrus cranberry compote, crème fraîche - 12

Sullivan Harbor Farm Smoked Salmon - herbed potato cake, poached egg, caper dill sauce - 14

Portobello Mushroom, Caramelized Onion and Spinach Frittata - Vermont cheddar cheese,
crisp potato, roasted garlic cream - 12

Bowl of Soup with a Green Salad - 12

Mediterranean Lamb Burger - New England lamb, rosemary aïoli,
roasted red pepper and feta salad - 15

Crisp and Spicy Calamari Salad - mesclun greens, creole rémoulade - 13

Grilled Chicken Sandwich - roasted red peppers, parmesan aïoli, orzo salad - 13

Sesame Seared Chicken - spicy apricot dipping sauce, noodle salad - 13

Shepherd’s Pie - local grass fed beef - 13

All menus subject to change

Executive Chef Joshua Duda and Team
Wine Spectator "Best of Award of Excellence" Winner