Saturday and Sunday 10am - 2pm
Summer Brunch 2010
Deconstructed Glazed Jelly Doughnuts -
Freshly made Cinnamon-Sugar dusted doughnuts
with Royal Icing and Strawberry Jelly 8
House cured Salmon with toasted Bagel,
pickled Red Onions, Capers, hardboiled Egg,
and herb infused Cream Cheese 7
ESB “Caesar” salad with Romaine lettuce,
toasted Almond dressing,
and shaved Manchego cheese 8
Add grilled Chicken 13
Eggs Benedict - two poached Eggs,
Canadian bacon, English muffin, Hollandaise sauce,
and country Potatoes 9
Royal Crab Benedict - two poached Eggs,
creamed Spinach, and Butter poached Snow Crab
on an English muffin with Hollandaise sauce
and country Potatoes 14
Southern Buttermilk biscuits and homemade
Sausage gravy with two Eggs any style 8
Belgian Waffles with grade-
A Vermont Maple syrup 5 ...
add fresh Berries & whipped cream 8
Duck confit hash with two Eggs any style
and Basil drizzle 12
ESB Fry-Up - two Eggs any style,
Irish Black pudding, link sausages,
Applewood smoked bacon, and country Potatoes 12
Chilaquiles - tortilla chips sautéed with
Mole Poblano, two Eggs any style,
and Cojita cheese 8 Add Pulled Pork 13
Fresh Tomato omelet with Canadian bacon,
Cheese, and country Potatoes 8
Add Snow Crab 14 Add Spinach 10
Add house cured Salmon 12
Nirvana Burger - 1/4 pound burger with Bacon,
Cheddar, Hollandaise, and a fried Egg 12
Sides
Country potatoes 3
Biscuit & Gravy 3
Add an Egg 2
Applewood smoked bacon 4
Toast & Jam 2
Sausages 4
Don’t forget about our housemade hot sauces for purchase!
Fare Warning Hot Sauce and Up In Smoke Hot Sauce $3
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