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SALADS
Herb-encrusted goat cheese medallions, sliced pear, toasted almonds, and dried cranberries on baby greens with a Vermont maple vinaigrette | // 14.50 | |
Lemon and caper-marinated albacore tuna on romaine with boiled egg, olives, potatoes, asparagus, cucumber and tomatoes with an herb vinaigrette | // 14.50 | |
Gulf Coast shrimp with pesto, orzo, tomatoes, feta cheese and grilled vegetables | // 14.50 | |
Classic chicken salad with fresh herbs, mandarin orange soufflé and zesty baked cheese straws | // 12 | |
Add chicken | // 3 | |
Add shrimp | // 5 | |
Add 5oz of salmon | // 5 |
SANDWICHES
*All sandwiches served with your choice of a side
Prosciutto, fig spread, goat cheese and arugula on toasted country bread | // 13.50 | |
Smoked salmon club with herb cream cheese, avocado, applewood-smoked bacon, tomato and lettuce on toasted wheat berry bread | // 13.50 | |
Pimento cheese sandwich with caramelized onions and applewood-smoked bacon on jalapeño cornbread | // 13 | |
Grilled portobello mushroom "burger" with roasted red peppers, zucchini, eggplant, caramelized onion, spicy roasted red pepper coulis and herb ricotta cheese on ciabatta bun | // 14.50 | |
Roasted turkey, brie, arugula and apple butter on wheat berry bread | // 13.50 |
ENTRÉES
Asian-marinated salmon, Moroccan-spiced couscous, spinach, mandarin oranges, toasted almonds, Kalamata olives, red curry sauce and lobster aioli* | // 15 | |
Spinach, ricotta, feta cheese, fresh dill spanakopita served with artichoke hearts, tomatoes and red onion salad | // 13.50 | |
Organic chicken breast with a creamy shitake and crimini mushroom Marsala sauce, grilled asparagus and roasted red potatoes | // 14.75 | |
Peppered pork tenderloin medallions, goat cheese, potato cakes and sautéed vegetables with a Dijon sour cream sauce* | // 14.75 | |
Quiche of the day served with salade verte and fresh fruit | // 12 | |
*Warning: Consuming raw or undercooked meat may increase your risk of food-born illness. |
SIDES
French potato salad |
Salade verte |
Greek pasta salad |
Cucumber salad |
Lunch
Normandy tart - Frangipane with poached pear and house-made cardamom ice cream | // 8 | |
Pistachio lime financier - Coconut crémeux, fruit and house-made ginger ice cream | // 8 | |
Tout le chocolat noir - Mascarpone mousse, ladyfingers, meringue, frozen mousse and ganache | // 8 | |
Bread pudding - seasonal bread pudding with ice cream | // 7 | |
Baker's special | // seasonal |
Desserts
Full English breakfast with poached eggs, baked beans, sweet potato hash, roasted mushrooms & tomatoes, bacon or grilled ham with toasted English muffin and preserves | // 14 | |
Smoked salmon on croissant with dijon yogurt, fresh dill, chive, and micro greens | // 13 | |
French toast bread pudding with seasonal fruit compote and whiskey creme anglaise | // 12 | |
Sweet crepes with sautéed apples filled with whipped cream and mascarpone, topped with caramel sauce and streusel | // 11 | |
Gilled salmon and hash - Sweet potato hash with bell pepper and onion, baby arugula salad, poached egg and avocado, served with Greek yogurt dijon dill sauce | // 14 | |
Savory chicken and spinach crepes stuffed with artichokes, roasted red peppers, and brie, topped with béchamel and roasted mushrooms | // 13 | |
Quiche du jour served with a simple green salad and fruit | // 12 | |
Zucchini and coastal shrimp cakes topped with fresh green pea shoots, tomato and corn salad, with spiced aioli, avocado and lime | // 13 | |
Seasonal fruit, chia pudding, and house made granola | // 11.50 | |
Croque tartine parisienne - Crusty, country bread, prosciutto, gruyere, béchamel, topped with poached egg served with a simple green salad and roasted tomatoes | // 12.50 |
Brunch
SPECIALTY DRINKS
Atlanta peach | // 5.50 | |
Blueberr-e Lemonade | // 5.50 | |
Hong Kong cucumber cooler | // 5.50 | |
Ooh la Lacoste | // 5.50 | |
Savannah strawberry spritzer | // 5.50 |
TEA
Pot of tea | // 7 | |
African Autumn, Caribe, Darjeeling, Earl Grey, Hot Cinnamon Spice, Indian Spice Chai, Raspberry, Tropical Green, Vanilla | ||
Scones with Devonshire cream and jam | // 8 | |
Tea sandwiches, chef's assortment | // 9 | |
Tea sweets | // 8 | |
Afternoon tea | // 20 per person | |
Selection of tea sandwiches, scones with Devonshire cream and jam, assorted pastries and petit fours. |
HOT DRINKS
Cappuccino | // 4.50 | |
Chai latté | // 4.50 | |
Coffee | // 3 | |
Espresso | // 3 | |
Hot chocolate | // 4 | |
Latté | // 4 |
Beverages