M O T H E R’ S  D A Y    B R U N C H  & S U P P E R

Sunday, May 12, 2019

(*a $100 reservation deposit for parties of 8 or more will be applied towards the meal)

Seatings from 11:00 a.m. until 5:00 p.m.

 

 

 

Three-Course Pre-Fixe Menu  ♦  Choose One Item from Each Course

$39.50 per adult; $19.50 kids 12 and under

$7 Mimosa or Bloody Mary Special

 

GRAZE (Welcome basket of muffins and biscuits for all)

Spring Leek & Potato Soup – dill crème 

 Creamy Lobster Bisque – Cheddar oyster crackers

Spring Market Greens – Champagne vinaigrette

Organic Spinach Salad – beets, radish, walnuts, smoked blue cheese, cider vinaigrette 

Smoked Salmon Pierogies – Chives, sour cream

Shaved Asparagus Salad – snap peas, fiddleheads (depending upon availability), radish, lemon vinaigrette

 

F E A S T

Shrimp Shakshuka Skillet

Grant Family Farm eggs and fresh shrimp baked in an Israeli mildly spicy tomato sauce, chickpeas, spinach, feta cheese

Crab Cake Benedict

Poached eggs, fresh crab, house-made biscuits, spiced potatoes, mixed greens, dill hollandaise

Omelet – organic spinach, local Canadian bacon, Contoocook Cheddar; served with spiced potatoes, mixed greens and toast

Pan-Seared Salmon – lemon fingerlings, French beans, baby carrots, citrus dill vinaigrette

Buttermilk Fried Chicken with Waffles – spring vegetables, maple and cider reduction

Wild Spinach & Ricotta Ravioli – locally foraged wild mushrooms, thyme browned butter

Sugar-Rubbed Robie Farms Hanger Steak – French beans, baby carrots, truffled fries

Apricot & Honey Glazed Ham (Grant Family Farms) – French beans, baby carrots, garlic mashed potatoes

Wiener Schnitzel – pounded pork cutlet topped with sunny-side-up local eggs; mixed greens and spring potato salad

 

I N D U L G E

Strawberry Shortcake Parfaits

Coconut & Lime Cream Pie

Sea Salted Caramel Layered Chocolate Cake with Chocolate Ganache 

Profiterole Sundae – house-made vanilla ice cream, walnuts (optional), Belgian chocolate sauce