SAMPLE Breakfast Menu
This is a sample seasonal menu.
Click here to download the current Breakfast Menu (pdf)
8am - 11am
Monday - Saturday
Louis’ Lobster Omelette*
Local Farm Eggs, Lobster Crème Fraîche, Mushrooms, Green Salad. 19.
Egg White & Kale Omelette*
Local Farm Egg Whites, Grilled Kale, Ricotta, Green Salad. 13.
Quail R Us Farm Eggs Your Way*
Two Eggs, Breakfast Potatoes & Toast
Choice of Housemade Bacon, Breakfast Sausage, or Scrapple. 12.
Buttermilk & Chocolate Hotcakes**
Three Hotcakes with Whipped Butter
& Ed Phelps’ Grade A Maple Syrup. 11.
Brioche French Toast**
Sweet Spices, Seasonal Fruit Compote. 11.
Our Own Srapple Sandwich*
Brioche, Crisp Scrapple,
Two Farm Eggs, Tomato Jam, Onions, Roasted Potatoes. 13.
Chipped Salmon on Toast
Horseradish Cream & Capers. 11.
Chorizo & Eggs*
Two Farm Eggs Over, Housemade Sausage,
Black Beans, Tortilla, Roasted Salsa. 13.
Biscuits & Sausage Gravy
Fresh-Baked Biscuits, Housemade Sausage Gravy,
Two Poached Farm Eggs. 12.
Housemade Corned Beef Hash
Roasted Potatoes & Onions, Poached Farm Egg,
Smoked Tomato Coulis. 12.
Blue Crab Benedict
Hand-Picked Crab, Toasted English Muffin,
Poached Farm Egg, Hollandaise Sauce. 15.
Quiche du Jour
Mixed Green Salad, Sherry Dressing. 12.
Fresh Fruit Plate
Variety of Seasonal Fresh Fruit, Yogurt. 7.
Executive Chef Christopher Bates
Sous Chef Richard Massaro
*Raw or undercooked meat, poultry, fish or eggs may cause food-borne illness.
**Local raw milk has not been processed to remove pathogens that can cause illness. The consumption of raw milk may significantly increase the risk of food-bourne illness in persons who consume it, particularly with respect to certain highly-susceptible populations, such as preschool age children, older adults, pregnant women, persons experiencing illness and other people with weakened immune system.