Brunch Menu

Available Saturdays and Sundays 10:00 am – 2:00 pm!

Some dishes also available as vegetarian and/or gluten-free.

Artisan Meats & Cheeses

  • Market Board

    18

    A selection of curated meats and cheeses with sweet and savory accompaniments hand selected by the chefs

Soup

  • Soup of the Day

    Cup - 5 / Bowl - 8

Personalized Cocktails

  • Virgin Bloody Mary Bar

    6

    Create your own personalized non-alcoholic Bloody Mary with spices and accompaniments of your choosing

  • Bottomless Virgin Bloody Mary Bar

    10

    Return for multiple creations to the Bloody Mary bar

  • Bloody Mary Bar

    10

    Start with your choice of vodka – including chili-infused vodka – to build your Bloody Mary masterpiece.

  • Mimosa and Bellini Bar

    10

    Make your own bellini or mimosa creation with prosecco and your choice of assorted fruit juices and purees.

  • Bottomless EVERYTHING Bar

    25

    Bottomless Bloody Mary, Mimosa, and Bellini bar!

Bloody Mary complements: speck - 2 / shrimp - 2

Brunch Entrees

  • Salsiccia Frittata

    12

    A traditional-style Italian omelet with house-recipe sausage, caramelized cippolini onion, and cheddar cheese.

  • Spinach Frittata

    12

    A vegetarian version of the Italian omelet with fresh spinach, roasted tomatoes, and goat cheese.

  • Shrimp and Polenta

    12

    Grilled rock shrimp served over Italian "grits". Topped with seafood brodo and micro basil.

  • Steak and Eggs

    14

    5 oz NY Strip steak grilled to order, served with two fluffy scrambled eggs and garnished with roasted tomatoes.

  • Belgian Waffles

    12

    Three slices of fresh brioche dipped in our special recipe batter with flavors of vanilla, cinnamon, and nutmeg. Served with maple syrup and whipped butter or fresh mascarpone whipped cream and fruit compote, and sprinkled with powdered sugar .

  • French Toast

    12

    Fresh waffle featuring Weisenberger Mills products and citrus zest. Served with locally produced maple syrup and whipped butter or fresh mascarpone whipped cream and fruit compote.

Add two Italian sausage patties - 3 / two strips of speck - 3 / olive oil potatoes - 5 / fresh fruit cup - 3 / 2 slices of toast - 2

Salads

  • Caesar Salad

    11

    Romaine with parmigiano-reggiano cheese, fried capers, croutons and a garlic Caesar dressing

  • Prosciutto Salad

    13

    Arugula wrapped with prosciutto di Parma, topped with confit tomatoes, seasonal fruit, caramelized walnuts with a saba dressing

  • Arugula Salad

    13

    Arugula with sliced pears, gorgonzola, caramelized walnuts and a balsamic vinaigrette

  • Fregola Salad

    14

    Warm fregola pasta with sautéed vegetables in a pear vinaigrette

  • Caprese Salad

    13

    Tomato and buffalo mozzarella with an olive oil and balsamic drizzle

Add grilled chicken - 5 / Add sauteed shrimp - 6 / Add atlantic salmon - 8

Paninis

  • Meatball

    12

    Made-in-house meatballs topped with mozzarella & pomodoro oven baked and finished on a press and paired with roasted garlic and rosemary potatoes.

  • Prosciutto

    12

    Prosciutto di Parma, mozzarella and fig marmalade oven baked and pressed then topped with fig vincoto and arugula and paired with roasted garlic and rosemary potaoes

  • Caprese

    11

    Tomato, mozzarella and pesto on grilled focaccia bread, with a side of garlic and rosemary potatoes. Add grilled chicken - 5 / Add sauteed shrimp - 6 / Add atlantic salmon - 8

  • Chicken Parmesan

    12

    Breaded chicken breast, fried topped with house pomodoro and mozzarella cheese. Served with oven-roasted potatoes

Pizzetta

  • Margherita

    13

    Individual pizza with pomodoro sauce topped with fresh mozzarella and basil

  • Salumi

    14

    Individual pizza with pomodoro sauce with sopressata and finocchiona sliced meats, basil and mozzarella cheese

  • Salsiccia

    14

    Individual pizza with pomodoro sauce with house-made sausage, basil pesto, mozzarella and parmigiano cheeses

  • Affumata

    14

    Individual pizza with pomodoro sauce topped with goat cheese, cippolini onions, arugula, candied walnuts, fig vincotto spread and speck sliced meat