BREAKFAST SELECTIONS PROVENCAL POACHED EGGS Vermont goat cheese wrapped in Prosciutto, roasted tomato sauce BASQUAISE STYLE SOFT BOILED EGGS Pancetta and bell peppers compote SCOTTISH SALMON BENEDICT Eggs Benedict with smoked salmon, Hollandaise sauce BRIOCHE FRENCH TOAST With fresh strawberries, toasted pecans SPANISH FRITTATA Chorizo, sundried tomatoes, onions and potatoes APPETIZERS AVOCADO AND CHESAPEAKE BAY CRAB SALAD Citrus and cilantro oil iCi NICOISE House smoked Ahi Tuna loin, anchovies and lemon oil FENNEL AND ARUGULA SALAD Vermont goat cheese, Tapenade CHICKEN AND MUSHROOM CREPES Tarragon Veloute QUICHE Mushroom, spinach, gruyere cheese and mesclun salad MAIN COURSES WAGYU BEEF BURGER Caramelized onions with mushrooms, applewood smoked bacon FENNEL SEED CRUSTED HALIBUT Lemon almond butter crust, roasted asparagus GRILLED FLAT IRON STEAK Sauteed garlic and parsley potatoes SHRIMP AND CLAM LINGUINI Garlic brocoletti, pepper flakes VEAL AND PROSCIUTTO SALTIMBOCCA Mushroom and parmesan sage cream DESSERTS LYCHEE MOUSSE CAKE Rose crumbles and berry coulis STRAWBERRY TART Fromage blanc and citrus sorbet CHOCOLATE CREME BRULEE |