Brunch Sunday 4-22-2012 11am – 3pm


Granola – 6
served with organic yogurt and fresh seasonal fruit

Belgian Porridge – 8
soft cornmeal topped with poached egg
and tomato fennel sauce

Liege Waffle – 8
house made sugar waffle with fresh fruit
whipped cream and ale creme anglaise sauce

Tartlet – 9
sauteed leek, fennel, spinach and egg tart
baked fresh to order

Sliders – 11
two 3oz. mini organic grass fed burgers
Served with fries
Choice of two dipping sauces

Cheese Plate – 12
Two cheeses served with cornichons,
olives, dates and balsamic reduction
served with artisan bread

Oysters on the half shell
1/2 – 14               Whole – 26

add poached egg or chicken – 2
add smoked salmon – 3

Caesar – 9
whole hearts of romaine, croutons, anchovies
creamy garlic dressing

Wild Arugula – 8
organic wild arugula, red onion
cherry tomatoes, caper dill goat cheese
lemon caper vinaigrette

Nicoise – 14
mixed greens, green beans, tomatoes
hard boiled egg, sliced red potato
sesame encrusted ahi tuna
Kalamata vinaigrette


served with fries

Mussels and fries – 12
mariniere or spicy tomato
choice of two dipping sauces

served with fresh fruit and side salad

Roasted Beet Sandwich – 9
roasted beets, arugula, avocado and fried taro on artisan bread.
Choice of balsamic or smoked trout mayo

served with fresh fruit and choice of potatoes or side salad

French Toast – 8
house made Belgian sugar bread dipped in egg batter
lightly toasted topped with powdered sugar
served with pure maple syrup

Omelette – 10
seasonal three egg omelette
ask server

Stuffed French Toast – 11
seasonal fruit layered into light cream cheese and
mascarpone then stuffed into egg battered, lightly toasted
house made Belgian sugar bread
served with pure maple syrup

Hunters Eggs – 11
lightly scrambled eggs with sauteed mushrooms in
dark ale cream sauce with crispy bacon
Baked and served in it’s own ramekin

Belgian Benedict – 12
Belgian herb bread topped with choice of
ham or thick cut bacon and two poached eggs
with beer hollandaise sauce

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