Sunday Brunch

French Onion Soup

Baked to order and topped with brioche, Reding Raclette and Swiss Cheese

Eggs Benedict

Poached organic eggs served over Black Forest Ham and finished
with our house made Hollandaise Sauce
Vegetarian Option also available

Terracotta Roasted Organic White German Garlic

Baked to order with Reading, Vermont, Raclette Style Cheese, Herbed Chevre
And paired with honey crisp apple slices, Italian Sour Cherry Balsamic Compote, and Red Hen Bakery baguette slices

Grilled Caesar Salad

Fresh Organic Romaine lettuce tossed with our house made dressing and topped with grated Romano Cheese and freshly made croutons
Add grilled shrimp or chicken

Omelet Ranchero

A three free ranged egg omelet folded with North Country Bacon, Jack Cheese, fresh avocado, and Green Mountain Salsa. Topped with Garden Chives and served with sour cream on the side.

Cranberry Orange French Toast

House Made Bread with North Country Apple Smoked Bacon and Pure Vermont Maple Syrup

Baked Stuffed Potato Skins

Organic Yukon Gold potato skins stuffed with
whipped potatoe, smoked applewood bacon, Raclette cheese and roasted garlic. Garnished with fresh chives and local sour cream

Yalla Hummus Plate

Locally made creamy hummus served with dolmas, eggplant caponata, zucchini noodles, kalamata olives, snap peas and artichoke hearts.
Home made pita bread for dipping

Seared Scallop Salad

Diver Scallops seared to order and served on a bed of locally raised lettuce. Trimmed with avocado slices, fresh strawberries, Fresh Mango and Pomegranate Seeds. Finished with a Rum Orange Vinaigrette

Special New Years Salad

a mix of locally raised greens and bitter lettuces dressed with a light Spanish vinaigrette and garnished with a devilled egg and a parmesan crisp.

Soft Scrambled Eggs with Lobster

Fresh Organic local eggs scrambled with fresh lobster meat, placed atop potato croquettes and finished with crème fraiche and fresh garden chives

Dessert Tray

Prices Range from 13. to 23.

 

Brunch Apertif

a small drink of alcoholic liquor taken to stimulate the appetite before a meal

CLASSIC MIMOSA 10.

Champagne and fresh squeezed orange juice

FRENCH KISS 10.

Prosecco and Metcalf’s Raspberry liquor with a twist of qrange

GARDEN BRUNCH BUBBLY 12.

Equal parts Prosecco, St.Germain (elderflower liquor) and seltzer garnished with an edible garden blossom

SUMMER CELEBRATION 12.

Italian Moscato Wine & Prosecco infused with a taste of the tropics of organic coconut milk and splash of pineapple

SOIREE 10.

Champagne, PAMA Pomagrante liquor and Italian Lemoncello

ITALIAN BELLINI 10.

Prosecco and Italian Peach Nectar

JILL’S HOMEMADE SANGARIA 10.

A native homemade secret sure to please

CLASSIC GARDEN BLOODY MARY 12.

Kettle One Vodka, hand blended vegetable juices along with the perfect blend of spices and garnished Garden style
with Shrimp add: $2

BRUNCH MOJITO 14.

10 Cane Rum, fresh mint, grapefruit, blackberries, agave nectar & a splash of soda water

THE MORNING FIX 10.

Malibu Coconut Rum and R.W. Knudsen’s Simply Nutritious Morning Blend 7-Juice Blend served over ice

GREEN MT. DARK & STORMY 12.

Vermont Maple Liquor, fresh lime and ginger beer

MINT JULIP 12.

Bourbon, fresh muddled mint, organic sugar, maple bitters and splash of Pellegrino

RASPBERRY MARGARITA 14.

Patron Tequila, Raspberry liquor, Cointreau, fresh squeezed lime, lemon & a hint of orange and rimmed with salt or sugar

 

COFFEE DRINKS

CAFÉ L’ORANGE 12.

Grand Marier, Cointreau, Godiva Chocolate Liquor and N.E. Coffee topped with fresh whipped cream and shaved chocolate

IRISH COFFEE 12.

Jameson Irish Whiskey, Bailey’s Irish Crème and N.E. Coffee topped with fresh whipped cream

CINNABON COFFEE 12.

Cinnamon Rum Crème and N.E. Coffee topped with fresh whipped cream

NUTTY GARDEN COFFEE 12.

Ameretto, Frangelico, Metcalf’s Maple Liquor and N.E. Coffee topped with fresh whipped cream