Easter Brunch · April 1, 2018

 

Patriot oysters | cocktail sauce, lime mignonette    1.50 ea

Antipasto | coppa (MA), Shelburne Farms cheddar (MV), seasonal accompaniments   15

Confit olives | Bayley Hazen blue, radish, almonds   11

Spring pea hummus | pickled onions, poppy seed flatbread   13

Spring salad | asparagus, peas, pickled ramps, mint, shaved parmesan, miso vinaigrette   14

Add seared swordfish |  26

House smoked salmon | everything bagel, spring onion cream cheese, tomato, capers, sorrel   16

Lobster quiche | meyer lemon dressed First Light Farm greens  18

Prosciutto di Parma benedict | farm spinach, meyer lemon hollandaise, potato hash   16

Cod benedict | First Light Farm greens, radish, salsa verde hollandaise   16

Veggie benedict | shaved asparagus, arugula, tomato, kale pesto hollandaise   15

Braised leg of lamb | potato hash, peas, au jus   20 

Hanger steak & eggs | potato hash, First Light Farm dressed farm greens   18  

Whole wheat Einkorn waffles | berries, coconut, walnut, orange whipped cream, maple syrup   16

 

Bloody Mary or Maria | build your own    15

Classic champagne cocktail | Nicolas Feuillatte Brut Reserve, angostura   14

Mimosa | traditional or grapefruit    10

Fresh squeezed juice | orange or grapefruit    5

 

Coconut buttermilk cupcake | toasted almond bittersweet chocolate bark    10