Three-Course Mother’s Day Brunch

There will be no live music during brunch.

Adults $50,Children $25 (plus tax & gratuity)

Patissiere

Pain au Chocolat, Classic Croissant and Almond Croissant served with housemade preserves and butter (+ 5) each or (+12) basket of each

Focaccia

Fresh baked Rocket Baby Rosemary Focaccia with salted butter (+12)

Appetizers

Tarte au Chevre

Goat Cheese Tart with smoked trout, tomato confit, Belgian endive, arugula, and French pesto

Soupe au Pistou

Provencal vegetable soup with Puy lentils and French pesto

Yogurt and Marinated Fruit

Greek style yogurt with seasonal fruit, vanilla honey, granola, and mint

Brodo di Frutti di Mare

A rich lobster broth seasoned with brandy and white wine, garnished with shrimp, tomato and herbs (+5)

Roasted Red Beets

Roasted and marinated red beets with sheep’s milk feta, orange segments, citrus vinaigrette and baby greens

Insalata Mista

Baby red romaine, radicchio and Belgian endive in an herbed vinaigrette, topped with hard boiled egg

Entrees & Oeufs

Grilled Leg of lamb

Marinated and wood roasted Strauss Lamb with roasted asparagus, olive oil potatoes, black olive and herb puree (+7)

Filet de Boeuf Roti

Roasted Beef Tenderloin with roasted potatoes, asparagus and red wine sauce (+15)

Flank Steak

Wood-fired, charred roasted flank steak with roasted cauliflower, mushrooms, olive oil potatoes and persillade sauce

Roasted Chicken Breast Salad

Herb Marinated & roasted in our wood fired oven with a salad of baby lettuces, asparagus and tomato confit

Grilled Swordfish

Wood grilled swordfish with romesco sauce and a salad of asparagus, frisee, fingerling potatoes and espelette

Branzino Barigoule

Mediterranean Sea bass fillet baked in a parchment with braised artichokes, fingerling potato, basil and tomato (+9)

Trofie al Pesto - Twisted pasta quills with white shrimp, cherry tomato, Genovese pesto, and fresh Parmigiano

Pain Perdue

French Toast made with our country French bread with housemade preserves, fresh berries and mascarpone cream

Asparagus and Goat Cheese Quiche

A savory egg tart baked with asparagus, tomato, basil and goat cheese and served with a petite salad

Uova in Purgatorio

Eggs Baked in a spicy tomato sauce with roasted red onions, peppers and olives over toasted country bread

Galette de Oeufs

Sunny side up eggs on a buckwheat crepe with sliced French ham, cheese, arugula

Polenta e Uovo

Creamy Polenta with Pecorino and Parmigiano Cheeses, Swiss chard, sauteed mushrooms and poached egg

Desserts

Crema di Arancia Rossa

Hibiscus citrus cream with blood orange-cello granita, blood oranges and a hibiscus-orange shortbread

Crepes Suzette

Sweet Crepes sauteed in a butter and orange liquor syrup with oranges and whipped crème fraiche

Chocolate Fondant

Softly baked dark chocolate cake with crème anglaise and mint ice cream

Olive Oil Cake

With lemon cream, crème fraiche, roasted strawberry ice craem and lemon streussel

Seasonal Sorbets

A selection of three house-made sorbets