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A Symphony of Pleasures

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Mardi Gras Sunday Brunch

Served from 10:00am - 2 :30 pm

Live Jazz featuring the New Orleans Trio

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$35 per person ~ $15 kids (12 and under)

– New Orleans Style Brunch Buffet –

Salads

Baby Mixed Greens & Caesar
Sherry Vinaigrette, Caesar Dressing
Salad toppings:
red onions, mushrooms, tomatoes, parmesan cheese,
bell peppers, candy walnuts, dried cranberries and more...

Entrée Selections

Hot Food

Apple Smoked Bacon, Crème Brule French Toast, Apple Smoked Sausage, Ham and Filet Benedicts, Sea bass Picholine, Pork Chop Etouffee, Chicken Coq-au-Vin, Jambalaya Gumbo, and Chicken Crepes

 

Seafood

Malpeque Oysters, Crab Claws, Shrimp & Crawfish
Dipping sauces:
Cocktail sauce, Horseradish and Black Pepper Mignonette

Carving Station

Prime Rib and Black Forest Ham Au-Jus,
Cream Horseradish & Horseradish

Omelets Station

Create an Omelet with your choice of the following:

Ham, Bacon, Bell Peppers, Onions, Cheese, Tomatoes,
Spinach and Mushrooms

 

Desserts

Mini Crème Brulee, flourless Chocolate Cake,
Bigniets and assorted Fruit Tarts

 

 

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A La Carte Menu

"75 Mary"

Served with Our Signature Bloody Mary Mix
and our Roquefort Stuffed Olives
Ketel One Vodka or Herradura Silver Tequila
$9

Mimosa, Bellini, French 75 or Kir Royale
$11

Appetizers

Soup du Jour - Market

French Onion Soup Gratinée - 10

Butter Lettuce – Tomatoes, Toasted Almonds, Roquefort - 12

Kenter Farms Greens –Toasted Pinenuts, Sun-Dried Cranberries,
Sherry Vinaigrette - 9

Shrimp Dijon – Cognac, Shallot and Dijon Mustard Sauce - 13

Fresh Oysters on Half Shell – Black Peppercorn Mignonette - Market

Entrées

Herbs of Province Crusted Prime Rib – Pommes Puree,
Mixed Vegetables, Au-Jus - 20

French 75 Omelet – Spinach, Boursin Cheese, Artichoke Hearts - 15

Croque Monsieur – Ham, Gruyere, Dijon Sauce, Sweet Garlic Jam - 14

Crème Brulee Brioche French Toast - Nueske Bacon or Ham, Maple Syrup - 16

Traditional Eggs Benedict –English Muffins, Nueske Ham,
Hollandaise Sauce - 17

Grilled Filet Mignon Benedict –Twin Medallions, Béarnaise Sauce - 20

Seafood Salad ‘Louis’ – Dungeness Crab, Shrimp, Tomatoes,
Egg, Green Beans - 21

Seabass ‘Picholine’ – Spinach, Fingerling Potatoes,
Caper-Picholine Olive Butter - 22

Crepes – Chicken & Forest Mushroom or Spinach & Artichoke - 17

Desserts

Belgian Chocolate Soufflé with Cointreau Cream - 9

Tahitian Vanilla Crème Brulee with Fresh Berries - 8

Selection of Sorbets and Berries - 7

 

 

Children's menu available upon request.
Sample Menu - items and prices are subject to change.