| 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 | 
