Boutique Eat Shop Menu

Side of Toast

Side of Maple Sausage

Side of Bacon

Side of Herbed Potato Wedges

Side of Scrambled Eggs

Side of Parmesan Mashed Potatoes

Side of Sauteed Spinach

Side of Sweet Corn

Side of Broccoli Rabe

Side of Baby Bok Choy

Side of Potato Wedges

Shisito Peppers in a Sweet Ponzu Sauce Starter

Strawberry Arugula Starter

Arugula, sliced strawberries with house vinaigrette dressing.

Fennel Salad Starter

Fennel, shaved pears in a mustard vinaigrette.

Steamed Manila Clams Starter

Steamed manila clams in white wine sauce.

Ginger Grapefruit Panna Cotta Starter

Served with roasted beets and goat cheese.

Burrata and Cherry Tomato Starter

Seared Ahi Starter

Seared Ahi, Fuji apples and watercress with peanut miso dressing.

Steamed Mussels Starter

Steamed mussels, spicy Italian sausage in a tomato broth.

Braised Pork Belly Starter

Braised pork belly with watermelon salad.

Tiger Shrimp and Scallop Starter

Tossed Spinach Salad Brunch

Grapes, pine nuts, crumbled goat cheese and cranberry Riesling dressing.

French Toast Brunch

Corn flake crusted with Nutella, caramelized bananas and fresh strawberries.

Peanut Butter and Bacon Sandwich Brunch

Brown sugar grapefruit supremes.

Chicken Caesar Salad Brunch

Herb croutons and Parmesan shavings.

Frittata Brunch

Black forest ham, asparagus, roasted bell pepper and gorgonzola. Served with spicy roasted potatoes.

Eggs Benedict Brunch

Rosemarry focaccia toast, sauteed spinach, poached egg and roasted bell pepper salad. Choice of meat.

Blueberry Pancakes Brunch

Whipped lemon ricotta cream and maple sausage.

Roasted Salmon Brunch

Fennel and pear salad with mustard vinaigrette.

Chicken Milanese Brunch

Mash and gravy with arugula salad.

Organic Angus Burger Brunch

Heirloom tomatoes, arugula and Sriracha mayo on truffle brioche with Parmesan fries.

Skirt Steak Brunch

Herb marinated; eggs sunny-side up with grilled asparagus.

Chocolate Chipotle Mousse

Served with fudge brownie and spiced almonds.

Thai Basil Panna Cotta

Served with with benne wafer and seasonal berries.

Lemon Chiffon Cake

Served with lemon cream and strawberry jam.

Assorted Sorbet

Organic Angus Burger Dinner

8 oz burger on truflle brioche with harissa aioli and potato wedges.

Lobster Ravioli Dinner

Served with creamed corn and Tabasco foam.

Pan Seared Salmon Dinner

Served with potato puree, spinach and cranberry Riesling sauce.

Roasted Chicken Breast Dinner

Served with mashed potatoes and sweet brussel sprouts.

Grilled Pork Chops Dinner

Served with curried butternut squash puree, sauteed spinach and apples.

Ginger Crusted Snapper Dinner

Served with yellow corn and peanut miso dressing.

Steamed Chilean Sea Bass Dinner

Baby bok choy, shiitake mushrooms and bell peppers in a light soy broth.

Australian Lamb Chops Dinner

Served with creamy thyme polenta and roasted cherry tomatoes.

Bone-in Rib-Eye Steak for Two Dinner

Rosemary olive oil and choice of two sides.