Specials
White Linen Brunch (Sundays 10 am to 2 pm, May - September • Contact us for details)
Click here for a printable version
Strawberries & Fields - fresh strawberries, blueberries, honeydew & cantaloupe, tossed with mixed field greens in a raspberry-cherry-champagne vinaigrette, sundried cherries, candied nuts and topped with a strawberry drizzle
Fresh Fruit - with vanilla yogurt and granola
Chilled Apple Soup - with Poundcake croutons
Smoked Salmon Plate - with capers, red onion, dilled sour cream and crackers
Frosted Flake French Toast - three pieces of Texas toast dipped in vanilla and cocoa bean batter, dredged in crushed Frosted Flakes and seared golden brown, topped with mascarpone cheese and sliced strawberries
P.O.D. - Chefs selection of "Pancakes of the Day"
Huevos Rancheros - 3 eggs over easy or scrambled with sour cream, spicy ranchero sauce and beans
Breakfast Platter - 3 Eggs Your way, Applewood Smoked Bacon, Home Fries, Toast
Spicy Sausage, Egg and Cheese Panini - scrambled eggs with sliced andouille sausage & mozzarella on grilled ciabatta
Farmers Breakfast Skillet - eggs scrambled with bacon, onion, potatoes and Vermont cheddar cheese
Scotch Eggs with Sausage - traditionally-prepared hard boiled eggs wrapped in sausage, breaded and lightly fried, served with smooth and whole grain dijon
Crabcake with Poached Eggs - served with wild mushroom sauce
Bacon and Egg Quesadillas - scrambled eggs, bacon, ham, cheese, onion, peppers, wrapped in a tortilla and served with homemade salsa
Omelette - 3 egg omelette with gruyere and asparagus tips, warm croissant
Kobe Sliders - Kobe Beef, Caramelized Spanish Onion, Gruyere, On Potato Roll
Sides
Maple-Sugared Applewood Smoked Bacon
Home fries (served crispy)
Toast (wheat, rye, white, croissant)
Cottage Cheese w/ lemon pepper
Prix Fixe Dinner
Click here for a printable version
3 Courses, $30 - All of the time
Julius Adam Sanders, Executive Chef & Owner
Michael LaBombard, Sous Chef
First Course Appetizers
Chicken Satay - skewers of marinated free range chicken breast, spicy peanut sauce, soba noodles
Tomato, Corn & Crab Soup - oven roasted tomato and sweet corn soup with jumbo lump crab
House Smoked Fish Plate - chef's selection of house smoked fish, caper-dill remoulade, toast points and crackers
Wild Jambalaya - wild boar sausage and wild gulf coast shrimp jambalaya, slab of corn pone & grilled scallions
Seafood Rockafeller Dip - with a hint of Sambuca, crackers
Second Course Salads
House Salad - mixed greens tossed in a maple walnut vinaigrette, croutons, fresh veggies and peppered pistachios
Julius' Caesar Salad - crunchy hearts of romaine tossed in our homemade Caesar dressing, croutons, pinenuts and freshly grated asiago
Blue Ice Wedge - wedge of iceberg lettuce, house blue cheese dressing, candied walnuts, applewood smoked bacon, blue crumbles, balsamic reduction
Third Course Entrées
Iron Skillet seared Tuna - Dual Sesame seeds, wasabi and Soy paints, Hoisin glazed soba noodles, wakame and soybean salad
Drunken Duck - Breast of Maple Leaf Farms duck, marinated in sake, soy ginger & garlic, chive oil, mashed sweet potatoes & local veggies
French Onion Rack of Lamb (like the soup but completely different) - New Zealand rack of lamb chops atop focaccia crouton and caramelized onions, gruyere cheese sauce and local vegetables
Jumbo Lump Crab Cake - all lump crab kissed with curry, roasted red pepper remoulade, garlic & chive mashed potatoes seasoned vegetables
Bone-in Pork Chop - 7 oz hand cut chop, harvest cider demi-glace, winter ragout
Click here for a printable version
Strawberries & Fields - fresh strawberries, blueberries, honeydew & cantaloupe, tossed with mixed field greens in a raspberry-cherry-champagne vinaigrette, sundried cherries, candied nuts and topped with a strawberry drizzle
Fresh Fruit - with vanilla yogurt and granola
Chilled Apple Soup - with Poundcake croutons
Smoked Salmon Plate - with capers, red onion, dilled sour cream and crackers
Frosted Flake French Toast - three pieces of Texas toast dipped in vanilla and cocoa bean batter, dredged in crushed Frosted Flakes and seared golden brown, topped with mascarpone cheese and sliced strawberries
P.O.D. - Chefs selection of "Pancakes of the Day"
Huevos Rancheros - 3 eggs over easy or scrambled with sour cream, spicy ranchero sauce and beans
Breakfast Platter - 3 Eggs Your way, Applewood Smoked Bacon, Home Fries, Toast
Spicy Sausage, Egg and Cheese Panini - scrambled eggs with sliced andouille sausage & mozzarella on grilled ciabatta
Farmers Breakfast Skillet - eggs scrambled with bacon, onion, potatoes and Vermont cheddar cheese
Scotch Eggs with Sausage - traditionally-prepared hard boiled eggs wrapped in sausage, breaded and lightly fried, served with smooth and whole grain dijon
Crabcake with Poached Eggs - served with wild mushroom sauce
Bacon and Egg Quesadillas - scrambled eggs, bacon, ham, cheese, onion, peppers, wrapped in a tortilla and served with homemade salsa
Omelette - 3 egg omelette with gruyere and asparagus tips, warm croissant
Kobe Sliders - Kobe Beef, Caramelized Spanish Onion, Gruyere, On Potato Roll
Sides
Maple-Sugared Applewood Smoked Bacon
Home fries (served crispy)
Toast (wheat, rye, white, croissant)
Cottage Cheese w/ lemon pepper
Prix Fixe Dinner
Click here for a printable version
3 Courses, $30 - All of the time
Julius Adam Sanders, Executive Chef & Owner
Michael LaBombard, Sous Chef
First Course Appetizers
Chicken Satay - skewers of marinated free range chicken breast, spicy peanut sauce, soba noodles
Tomato, Corn & Crab Soup - oven roasted tomato and sweet corn soup with jumbo lump crab
House Smoked Fish Plate - chef's selection of house smoked fish, caper-dill remoulade, toast points and crackers
Wild Jambalaya - wild boar sausage and wild gulf coast shrimp jambalaya, slab of corn pone & grilled scallions
Seafood Rockafeller Dip - with a hint of Sambuca, crackers
Second Course Salads
House Salad - mixed greens tossed in a maple walnut vinaigrette, croutons, fresh veggies and peppered pistachios
Julius' Caesar Salad - crunchy hearts of romaine tossed in our homemade Caesar dressing, croutons, pinenuts and freshly grated asiago
Blue Ice Wedge - wedge of iceberg lettuce, house blue cheese dressing, candied walnuts, applewood smoked bacon, blue crumbles, balsamic reduction
Third Course Entrées
Iron Skillet seared Tuna - Dual Sesame seeds, wasabi and Soy paints, Hoisin glazed soba noodles, wakame and soybean salad
Drunken Duck - Breast of Maple Leaf Farms duck, marinated in sake, soy ginger & garlic, chive oil, mashed sweet potatoes & local veggies
French Onion Rack of Lamb (like the soup but completely different) - New Zealand rack of lamb chops atop focaccia crouton and caramelized onions, gruyere cheese sauce and local vegetables
Jumbo Lump Crab Cake - all lump crab kissed with curry, roasted red pepper remoulade, garlic & chive mashed potatoes seasoned vegetables
Bone-in Pork Chop - 7 oz hand cut chop, harvest cider demi-glace, winter ragout
Menu subject to change without notice