BRUNCH MENU
T A R T E A U S O L E I L
- S H A R E A B L E -
Rotating seasonal filling. - 14
Y O G U R T B R Û L É E
Greek yogurt, house granola, seasonal fresh fruit, brûlée brown sugar. - 7
C H E F ’ S Q U I C H E
Limited availability. - 9
B U R R A T A T O A S T
Sourdough baguette, dressed spinach, pickled peaches, burrata, balsamic glaze. - 12
B E L G I A N W A F F L E
Whipped crème fraîche, huckleberry compote, and powdered sugar. - 14 Add 2 Eggs & Bacon, or Sausage Links . - 7
P R A W N + P O L E N T A
Shrimp poached in cajun cream sauce with tasso ham, served with polenta and crispy fried breakfast potatoes . - 17
T H E B A R R E L O M E L E T T E
Tasso ham, onion, bell pepper, gruyere. Served with crispy
fried breakfast potatoes, and toast. - 17
C R A B B E N E D I C T
Crab, avocado, grilled tomato, topped with a lemon dill hollandaise on an English muffin. Served with crispy fried breakfast potatoes. - 20
W H I S K E Y T E N D E R L O I N H A S H
Tenderloin steak bites, whiskey peppercorn sauce, bell peppers, onions, 2 eggs, served with crispy fried breakfast potatoes, and toast. - 20
B R I O C H E F R E N C H T O A S T
Maple syrup, powdered sugar. - 12
Add 2 Eggs & Bacon, or Sausage Links . - 7
T H E L O U I E
Crab, jumbo prawn, bay shrimp, tomato, mixed greens, and hard boiled egg. Served with our house Louie dressing and garlic bread. - 25
S T E A K + E G G S
2 eggs, crispy fried breakfast potatoes,and choice of toast.
Top Sirloin - 25
Ribeye - 37
W A L L S T R E E T C L A S S I C
2 eggs, choice of bacon or sausage links, potatoes, and toast. - 14