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Sopes, Cuban black beans, roja sauce & fried eggs, topped with sliced avocado, goat cheese crumble, jalapeño & cilantro
Birkett Mills pancakes, with Chef’s choice of toppings, with fresh fruit
Jumbo lump crab, Old Bay potato hash, poached eggs & Bearnaise sauce, with fresh fruit
Roasted artichoke & tomato stew, basted eggs, topped with gremolata, served with garlic bruschetta $17
Burrata, spring peas & pistachio pesto, pickled red onion, pea tendril & FLX red wine reduction, with bruschetta slices
Roasted pistachio, shaved red onion, fresh rosemary, mozzarella, parmesan, roasted figs & pancetta lardons, topped with a fried egg
Baby arugula, goat cheese, toasted almonds, fresh strawberries & cucumber, java crusted salmon, with mustard maple vinaigrette
Cold soba noodle salad, duck confit, bibb lettuce, spicy sesame sauce, toasted sesame seeds, spring onions, cucumber, cilantro
Hearty toast, topped with garlic, caper & herb cheese schmear, sliced smoked salmon & shaved red onion, served with fresh fruit
Deviled eggs garnished with Chef’s choice of accoutrements
Seasonal
Rich vanilla custard, dusted with sugar, caramelized, topped with wine caviar
Weekly featured dessert
Rotated weekly
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