BRUNCH

BRUNCH
APPETIZERS
MAIN DISHES
GRANOLA
fresh fruit and citrus vanilla yogurt
12
“DBT” EGGS BENEDICT
chorizo, shoestring potatoes and hollandaise
19
GRILLED FLATBREAD
prosciutto, arugula, ricotta, egg
16
TITANIC FRENCH TOAST
two marmalades and strawberry maple sauce
18
DAVID BURKE’S PASTRAMI SALMON
15
cream cheese “smear”, broken bagel, mustard textures
“CHEF’S SALAD” WITH CHICKEN & SHRIMP
greens, goat cheese, walnuts, pears and bacon
19
BLUE CRAB BISQUE
peekytoe crab, avocado
16
SHRIMP & GRITS
sweet maine shrimp, chorizo, piquillo
24
SIMPLE SALAD
shaved red onions, fennel and fine herbs
15
SALMON
smoked eggplant, ratatouille
31
ROASTED TRUMPET MUSHROOM “TOAST”
ibérico lomo, soft egg, rocket, asparagus
18
GRILLED CHEESE
truffle taleggio, fontina, lemon pepper chips
21
PRETZEL CRUSTED CRABCAKE
tomato orange chutney and poppy seed honey
16
CRISPY CHICKEN “UNDER BRICK”
asparagus, early spring squash, basil-olive tapenade
26
PARFAIT OF BIG EYE TUNA & SALMON TARTARES
soy glaze, spicy mayonnaise and crème fraîche
(caviar supplement 25 )
17
CRISPY PORK BELLY
marble potato hash, roasted peppers, poached egg
23
14
STEAK & EGG
seared egg, potato hash and béarnaise
29
WILD MUSHROOM AND VEGETABLE SCRAMBLE
sundried tomatoes and prosciutto
STEAMED MUSSELS
coconut couscous and spicy lamb sausage
22
SIDE DISHES - $5
P OTATO
HASH
GRILLED ASPARAGUS
BACON
B R E A K FA S T
SAUSAGE
TAT E R
TOT S
DESSERTS
WARM APPLE TART
apple cider caramel, cinnamon streusel,
tahitian vanilla ice cream
13
“STRAWBERRY & CREAM”
vanilla panna cotta, champagne gelee, strawberry snow
13
DARK CHOCOLATE POT DE CRÈME
chocolate streusel and chantilly
13
FRESH FRUIT & BERRIES
seasonal sorbet
12
ICE CREAM & SORBET
three scoops
12
DAVID BURKE’S CHEESECAKE LOLLIPOP TREE
bubblegum whipped cream and berries
($10 supplement or in lieu of two desserts)
18
3 Courses – $39
Now Serving Republic of Tea $8
Republic Darjeeling, Ginger-Peach and Ginger-Peach Decaf
Executive Chef: Carmine Di Giovanni