Brunch & Lunch Sample Menu

Brunch & Lunch

We welcome you in socially distanced dining on La Terrasse or indoors on Saturday from 11:30 am- 2:30 pm and Sundays from 11:00 am to 2:30 pm. Our brunch and lunch menu changes weekly. A sample is below.

Lunch Sample

Littleneck Clams

$1.50

Daily Selection of Oysters

$3.25

Jumbo Shrimp

$3.75

French Ossetra Caviar

$75.00
(1/2 oz)

CROQUE MONSIEUR

Pumpernickel bread, bistro ham, bechamel, comté cheese served
with a green salad and cornichons

FENNEL SALAD

Shaved fennel, organic baby kale, roasted Niçoise olives, cherries, toasted pistachio, Meyer lemon vinaigrette

CHICKEN CLUB SANDWICH

Grilled curry chicken, smoked bacon, bibb lettuce, tomato, avocado, mayonnaise, served with house-made vegetables chips

DUCK CONFIT

Boneless duck leg confit, crispy potato galette, Granny Smith apple & walnuts,
watercress salad

OMELETTE AUX MORILLES

Warren Valley Farm organic eggs, Seacoast Farm mushrooms, green asparagus, Equinox Farm baby spinach, morels sauce

HOUSEMADE RICOTTA GNOCCHI

Sautéed Brussels sprout, local mushroom, butternut squash purée, parmesan émulsion, freshly shaved winter black truffle

Brunch Sample

BLT

Toasted organic sourdough, heirloom tomato, bibb lettuce, black pepper bacon

EGGS BENEDICT

House-made English muffin, 2 organic poached eggs, baby spinach sautéed Seacoast Farm mushrooms, broccolini Hollandaise or Béarnaise sauce

SMOKED SALMON BLINIS

House-smoked salmon, buckwheat blinis, horseradish cream, grapefruit, local radishes, pickled rhubarb, arugula salad

FRENCH TOAST

House-made brioche, cherry compote, Tahitian vanilla bean ice cream

BACON EGG & CHEESE

House-baked croissant, pan fried organic egg, black pepper bacon, comté cheese, local mixed green salad

HOUSE-MADE CRÊPES

Apricot pastry cream, caramelized pistachio, Tahitian vanilla bean Chantilly

DESSERT

SOUFFLÉ DU JOUR

Our pastry chef’s daily soufflé creation

CRÈME BRÛLÉE VANILLE

Tahitian vanilla bean and citrus infused crème brûlée, almond tuile

DÔME CAFÉ ET CARAMEL

Chocolate and coffee mousse, salted caramel, roasted pecan biscuit, vanilla crème anglaise

VACHERIN GLACÉE

House-made mango and blackcurrant sorbet, aquafaba meringue, rhubarb cream, strawberry coulis

FEUILLANTINE

Layers of bittersweet chocolate mousse, crunchy hazelnut biscuit, cocoa tuile, hazelnut praliné

* Thoroughly cooked meat, poultry, seafood, shellfish, and eggs reduces the risk of food borne illness.

Menu