Mother's Day Brunch

Mother's Day Brunch<p><em>Sunday, May 11th</em></p><h4><em>11:30 am - 3:00 pm</em></h4><p><br></p><h4>“A mother is like a flower, each one beautiful and unique.” - Maya Angelou</h4><p>Treat Mom to a memorable Mother’s Day brunch she truly deserves. Indulge in an exquisite a la carte menu, expertly crafted by our Executive Chef, Christopher Robertson, and his talented team of culinary professionals.</p><p>Celebrate the special women in your life with delicious dishes, delightful drinks, and an atmosphere filled with love and joy. Gather with family and friends for an unforgettable day of laughter, great food, and cherished memories.</p><p><br></p><h2>to start</h2><h3>DEVILED EGGS 12</h3><p>smoked trout caviar, garlic blossom, sweet smoked paprika</p><h3>EAST COAST OYSTERS 6 | 18  12 | 36</h3><p>mignonette, cocktail, horseradish, lemon</p><h3>CRAB CAKES FLORENTINE 36</h3><p>shaved tomato hollandaise, creamed spinach, old bay</p><h3>MARGHERITA PIZZA 28</h3><p>homemade pizza sauce, local mozzarella, fresh basil, evoo </p><h3>EVERYTHING BURRATA 28</h3><p>smoked trout caviar, olive oil, vincotto, baby heirloom tomato, chive, cucumber, dill, bagel crisps</p><p><br></p><h2>salads</h2><h3>FARMER MIKE’S HEIRLOOM TOMATO 22</h3><p>greek yogurt, farm cucumbers, heirloom tomato, feta, red onion, kalamata olive, sweet peppers, multigrain crumble, italian vinaigrette</p><h3>LOCAL GREENS SALAD 18 (VE)</h3><p>hammock greens, dill, chive mint, green goddess vinaigrette, granola</p><p><br></p><p><em>add single scoop to any salad $7</em></p><p><em>chicken salad, egg salad, tuna salad</em></p><p><br></p><h3><br></h3><h2>sandwiches</h2><h3>JAMBON BEURRE 24</h3><p>jambon de paris, swiss, b&b pickles, warm baguette, butter</p><h3>AVOCADO TOAST 27 (DF) (N)</h3><p>multigrain toast, smashed avocado, ricotta, heirloom tomatoes, roasted pepper spread, duqqa, artisan mixed greens, dijon vinaigrette</p><h3><br></h3><p><br></p><h2>mains</h2><h3>VEGAN SKILLET HACHE 24 (VE)(GF)</h3><p>scrambled tofu, smoked paprika sofrito, seasoned breakfast potato, florida sweet onions, heirloom tomatoes</p><h3>BOURSIN CHIVE OMELETTE 27 (GF)</h3><p>smoked trout caviar, dill</p><h3>SPECK HAM BENEDICT 30</h3><p>speck ham, black pepper hollandaise, toasted english muffin, poached egg</p><h3>JOYCE FARMS HALF CHICKEN 29</h3><p>crispy fingerlings and local tomato, salsa verde</p><h3>LOCAL CATCH A LA PLANCHA 43</h3><p>farm veg cous cous salad, lemon vinaigrette</p><h3>STEAK DIANE 49</h3><p>skirt steak, mushroom pan sauce, belgian fries</p><p><br></p><h2>sweet</h2><h3>LEMON RICOTTA WHOLE WHEAT PANCAKE 22</h3><p>blueberry, thyme, local honey</p><h3>HAZLENUT FRENCH TOAST 19 (N)</h3><p>banana, nutella, powdered sugar, hazelnut crumble</p><h3><br></h3><h2><br></h2><p><br></p><p><br></p><p><br></p><p>EXECUTIVE CHEF CHRISTOPHER ROBERTSON</p><p><br></p><p>(V) vegetarian</p><p>(VE)<strong><em> </em></strong> vegan</p><p>(N) contains nuts</p><p>(GF) gluten-free</p><p>(DF) dairy-free</p><p>Consuming raw or under-cooked meats, poultry, seafood, oysters, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Please let your server know if anyone in your party has food allergies.</p><p><br></p><p>An 18% Gratuity will be added to all checks. </p><p><br></p>