Brunch Menu
(updated May 24, 2010)
Omelette
Spinach, Portobello, Jones Farm Ham, Hash Brown Wedge, Toast 15
Steak & Eggs
Sirloin Strip, 2 Eggs Any Style, Hash Brown Wedge, Toast 22
Lox, Eggs & Onions
Scottish Smoked Salmon, Sweet Onions, Toasted Bagel, Tomatoes, Hash Brown Wedge, Chive Cream Cheese 19
Ribs
Bite Sized Sweet & Spicy, Sweet Potato Strings, Pickled Cucumber 16
BLT
Thick Country Bacon, Best Tomatoes, Fresh Garden Lettuce, Grilled Country Bread, Mayo, Fries 14
Lox, Bagel & Cream Cheese
Scottish Smoked Salmon, Toasted Egg Bagel, Chive Cream Cheese, Tomato, Red Onion 18
Challah French Toast
Fresh Berries, Cinnamon Whipped Cream 15
Fried Clam Roll
Sweet Belly Clams, Grilled & Buttered Hot Dog Roll, Fries, Slaw, Tartar 18
Three Eggs Any Style
Bacon, Ham or Sausage, Hash Brown Wedge, Country Toast 14
Sides
Ham, Bacon or Sausage 5
Bagel & Cream Cheese 5
Hash Brown Wedge 4
Fruits 8
Raw Bar
Giant Shrimp Cocktail 4 ea
Littleneck Clams 2 ea
Today’s Oyster 3 ea
1 1/4 Lb.Steamed Island Lobster (Served Chilled) 25
Shellfish Tower 6 each Shrimp, Oysters, Littlenecks, 1 1/2 lb Chilled Lobster 1/2 lb Jumbo King Crab 120
Bloody Mary (spicy) (You bring the Vodka) 5
Mimosa (You bring the Champagne) 5
Chef ~ Pete Gwilliam Sous Chef ~ Mike Sullivan
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