SOUPS & SALADS

Farm House Salad 11 / 14 (GFA) (DFA)

Mesclun greens with cherry tomato, cucumber, bell pepper, carrot, red onion, and croutons, served with your choice of dressing.

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Caesar Salad 11 / 14 (GFA)

Romaine lettuce with shaved parmesan and croutons, with an option to add anchovies for +2.

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Lobster Bisque 18​

Rick lobster bisque topped with a puff pastry dome featuring lobster meat, cream, and sherry.

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French Onion 13

Classic French onion soup with a brioche rusk, provolone, shaved parmesan, and crispy onion tangles.​

BRUNCH PLATES

Spinach & Mushroom Omelet 18 (GFA)

Fluffy eggs with sautéed spinach, mushrooms, garlic, and

herbs. Finished with a touch of lemon and olive oil.

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Lobster and Asparagus Omelet 20

Tender asparagus and lobster chunks sautéed and folded into fluffy eggs and finished with delicate mornay sauce, a touch of chopped parsley, provolone, and parmesan.

Avocado Toast 11

Sourdough, house-seasoned smashed avocado, topped with a sliced hard-boiled egg, cherry tomatoes, and mixed greens.

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Heartland Breakfast* 15 (Child size) 8 (GFA)

Two eggs that are cooked to order, with bacon, side of crispy shredded hash browns, sunrise greens, and sourdough toast.

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Toast & Jam 5​​

Two slices of sourdough toast served with a side of jam.

Belgian Waffle 18

Belgian waffles topped with seasonal fresh berries and cinnamon honey butter served with a side of maple syrup.​

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​Short Rib Benedict* 19
Braised short rib atop a crispy potato and cheese hash brown and with a poached egg and hollandaise sauce. Side of sunrise greens.

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Smoked Salmon Benedict 18
Smoked salmon atop an English muffin with a poached egg and hollandaise sauce. Side of sunrise greens.

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Breakfast Stuffed Peppers 18 (DF)
Quinstock Farms bell pepper cut in half and stuffed with sausage, roasted red peppers, celery, and carrots, topped with two sunny side up eggs.​​

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