BRUNCH SATURDAYS & SUNDAYS WITH LIVE JAZZ
11am-3pm
APPETIZERS
OYSTERS ON THE HALF SHELL/21
6 chilled oysters, yuzu-kosho mignonette
OMELETE DU JOUR/16
PLAT DU JOUR /MP
AVOCADO TOAST/9 & EGGS "UP"/14
crushed avocado, toasted sourdough, radish, cucumber, mâché, espelette, 2 eggs "up"
"EVERYTHING" SMOKED SALMON TOAST/18
smoked scottish salmon, chives, shaved red onion, tomato, cream cheese filled "everything" croissant
SALMON TARTAR/16
radish, cucumber, wasabi, sake, crème fraîche, sesame, chili, wonton
FRENCH ONION SOUP/12
caramelized onions, beef broth, thyme, sherry, melted gruyere, croûton
CRÊPE/12
mushroom filled crêpe, fresh herb beurre blanc
add jumbo lump crabmeat/8
CHEESE PLATE/18
chef's selection of local artisan cheese and garnishes
SAVORY CROISSANT BASKET/ 21
SWEET CROISSANT BASKET/ 16
SANDWICHES/BURGERS
choice of house made malt vinegar potato chips or shoestring french fries
LORENA'S GRILLED CHICKEN CLUB/18
grilled chicken breast, neuske bacon, tomato, bibb lettuce, herb mayonnaise, toasted pain de mie
GRILLED VEGETABLES AND BURRATA SANDWICH/16
marinated & grilled vegetables, burrata, basil pesto, ciabatta
STEAK SANDWICH/28
grilled 8oz prime center-cut ribeye, balsamic onions, roasted garlic aioli, ciabatta
DRY AGED BURGER/21
(blend of dry aged chuck and dry aged sirloin)
char grilled 8 oz patty, marmalade of bacon, onion & mushroom brioche bun, fries
SALADS
add protein
grilled chicken/8
confit tuna/12
grilled salmon/12
BIBB LETTUCE/16
tender bibb lettuce leaves, fresh herbs, shallots, lemon-dijon dressing
CAESAR/15
gem lettuce, crisp chickpeas, croûton, caesar dressing, sardinian pecorino
JARDINIERE A LA NIÇOISE/15
gem lettuce, hard-boiled egg, potato, haricot vert, olives, tomato, radish, red wine vinaigrette
ENTREE
VILLAGE YOGURT PARFAIT/16
organic grass fed yogurt, granola, seasonal berries & purée
LR&B EGGS BENEDICT/21
2 soft poached eggs, chorizo, toasted brioche, spinach, hollandaise, fingerlings
FRENCH TOAST/18
egg battered thick cut brioche, toasted almonds, whipped crème fraîche, blueberries, maple syrup
CELERY ROOT "ROAST"/27
celeriac, maitake mushrooms, green apple, crispy shallot, mushroom jus
RAVIOLI/25
butternut squash filled ravioli, pine nuts, sage, black truffle butter, balsamic
FETTUCCINI/25
roasted corn, charred green onions, corn crema, pecorino sardo
“MOULES"/26
1.5 lb. p.e.i mussels poached in white wine, shallots, herb butter, “frites”
TROUT/26
roasted brussels, dupuy lentils "a la brunoise", reduced pomegranate
SALMON/28
spinach, mushrooms, ventrenche, corn purée, veal jus
STEAK "AU POIVRE"/ 48
8 oz pan roasted filet mignon of beef, sauce au poivre, frites
SIDES
neuske bacon/6
chorizo/6
mac-n-cheese/10
truffle fries/8
fries/6
parmesan & herb fries/7
KIDS
served with 1 scoop of vanilla, strawberry or chocolate ice cream
mac-n-cheese/12
brioche grilled cheese/12
cheeseburger/14
breaded chicken breast/12
yogurt & berries/12
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS
Updated 10/4/24