This sample menu reflects our chef’s overall approach. Dishes, ingredients and prices are subject to change based on season and availability – we appreciate your understanding!

From the Griddle

Brioche French Toast 10.
with fruit compote, Vermont maple syrup

Buttermilk Pancakes 9.
with Vermont maple syrup


Egg Dishes

House-Made Toast Available Upon Request – Home fries add 2.5

Eggs Any Style one 5. – two 7.

Scrambled Eggs 9.
with Chives and Cream Cheese

Two Basted Eggs 11.
with Corned Beef Hash

Two Poached Eggs over Grits 11.
with Confit Pork Belly 11.

Huevos Rancheros 10.

Plain Omelet 7.5

Egg White Omelet 8.5

Omelet Fillings

  • House–Smoked Salmon add 4.
  • Sausage or Bacon add 2.5
  • Goat Cheese, Cheddar, Cream Cheese or Gruyere add 2.
  • Mushroom, Tomato or Spinach add 1.5


Cereals and Breads

House-Made Granola and Plain Yogurt 6.

Hot Porridge 5.
with Brown Sugar and Cream 5.

House-Made Scones 5.

Toasted House-Made Bagel 4.5
with Cream Cheese

Toasted House-Made Bagel 9.
with House-Smoked Salmon

Toasted English Muffin 2.

Toast 1.75


Side Orders

Homemade Plain Yogurt 3.

House-Smoked Salmon 7.

Corned Beef Hash 5.

Applewood Smoked Bacon or Sausage 4.

Home Fries 2.5

Melon Cup 3.



Coffee 3.

Espresso 3.5

Cappuccino 3.75

Latte 3.75

Assorted Hot Teas 3.

Cranberry, Grapefruit or Orange Juice 3.25

Skim or Whole Milk 2.5

Executive Chef: Paul Pelt
Pastry Chef : Dalo Delapaz
An 20% gratuity will be added to parties of six or more.
All menu items and prices are subject to change.