SUNDAY JAZZ BRUNCH

A service charge of 20% will be added to tables of 6 & larger
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. . COCKTAILS

COUPE D'AMOUR
blood orange cello, hibiscus, passion fruit, sparkling wine, Goldsparkler, candied rose petals - 13
Bellini - 10, Mimosa - 10, Bloody Mary - 10, Prosecco - 10

. . APPETIZERS

HOUSEMADE GRANOLAgreek yogurt, fresh fruit - 8

SELECT SEASONAL FRUITdish - 8, plate - 14, platter - 21.

SPRING SALAD chèvre, hazelnut honey soil, black truffle vinaigrette - 8

. . ENTRÉES

EGGS ARCADIApoached eggs, ginger citrus hollandaise, housemade buttermilk biscuits, lobster cakes - 18

EGGS AMATRICIANApoached eggs, pancetta, focaccia - 15

EGGS ANY STYLEhome fries, bacon or sausage, focaccia - 13

CHICKEN CAESARromaine hearts, parmesan, soft egg - 15

SEARED AHI SALADcitrus vinaigrette, summer vegetables - 16

STEAK FRITEShanger steak, ramp aioli and parmesan-truffle french fries - 18

STRAWBERRY BRIOCHE FRENCH TOASTrhubarb compote, vanilla anglaise - 14

RED VELVET PANCAKEScream cheese frosting, mixed berry maple syrup - 14

CONNECTICUT-STYLE LOBSTER ROLLbutter poached Maine lobster, coleslaw - 18

SPAGHETTI CARBONARAlardo, marjoram, black pepper- 16

SHARESApplewood Smoked Bacon - 6, Parmesan-Truffle French Fries - 6, Pretzel Bread - 6, Breakfast Sausage - 6

. . Executive Chef, Colt Taylor

. . BRUNCH DESSERTS

WHITE CHOCOLATE MOUSSE blood orange, buckwheat, meringue, toasted almond 12

PASSIONFRUIT FLAN dulce de leche, caramel, sea salt, cashew - 12

CHOCOLATE AND CARAMEL POT DE CRÈME coffee, cocoa nib, meringue -12

. . Executive Chef, Colt Taylor . . . . . Pastry Chef, Ilan Ades