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SEASONAL FARE
| Soup of the day | // 6 |
SANDWICHES
All sandwiches served with one side.
| Smoked turkey, sun-dried tomato and pumpkin seed pesto, cheddar cheese, avocado and mixed greens on organic seeded whole-grain bread | // 13.5 | |
| Curried garbanzo beans, roasted vegetable caponata, lime yogurt sauce, fresh herbs and mixed greens on organic seeded whole-grain bread | // 13.5 |
SALADS
| Cheese board salad with prosciutto, Gorgonzola and manchego cheeses, poached pear, fig, toasted pecan, toasted quinoa, blackberry and port wine vinaigrette on mixed greens | // 15 | |
| Add chicken | // 5 | |
| Add shrimp | // 6 | |
| Add salmon | // 7 | |
| All-natural grilled chicken over a couscous salad with carrot, yellow lentils, toasted pepitas, dried cranberries, almonds and fresh herb chermoula sauce | // 15 | |
| Shrimp salad with fresh dill, red onion, radish, shredded carrot and lemon on butter lettuce with grilled baguette | // 14.5 |
ENTRÉES
| *Maple-glazed pork loin with apple, shallot, roasted fingerling potatoes, asparagus and herbed green apple sauce | // 15.5 | |
| Creamy seafood vol-au-vent with Atlantic salmon, coastal shrimp, English peas, potatoes, asparagus, shallot, sherry and fresh tarragon over puff pastry with a salade verte | // 15.5 |
GRYPHON FAVORITES
SANDWICHES
All sandwiches served with one side.
| Pimento cheese with caramelized onion and applewood-smoked bacon on toasted jalapeño cornbread | // 13.5 | |
| Smoked salmon club with herbed cream cheese, avocado, applewood-smoked bacon, tomato and butter lettuce on organic seeded whole-grain bread | // 13.5 | |
| Prosciutto, fig preserves, manchego cheese, pear and arugula on grilled baguette | // 13.5 |
SALADS
| Herb-encrusted goat cheese medallions with pear, toasted almonds, roasted beets and dried cranberries on baby greens with Vermont maple vinaigrette | // 14.5 | |
| Add chicken | // 5 | |
| Add shrimp | // 6 | |
| Add salmon | // 7 | |
| Classic chicken salad with fresh herbs with mandarin orange soufflé and zesty baked cheese straws | // 12.5 |
ENTRÉES
| Quiche of the day served with salade verte and fresh fruit | // 12.5 | |
| *Asian-marinated salmon with couscous salad, spinach, mandarin oranges, toasted almonds, olive tapenade, red curry sauce and lobster aioli | // 16 | |
| All-natural grilled chicken with creamy shiitake and cremini mushroom Marsala sauce, asparagus and roasted red potatoes | // 15 |
SIDES
| French potato salad | ||
| Salade verte | ||
| Greek pasta salad | ||
| Roasted potatoes | ||
| *Warning: Consuming raw or undercooked meat may increase your risk of food-born illness. |
Lunch
| Coconut Cake - Three-layer cake with coconut custard filling, mascarpone icing and toasted coconut flakes with key lime curd | // 8.5 | |
| French Apple Pie - Warm French-style apple pie served with house-made cheddar ice cream | // 8 | |
| Maple Bourbon Banana Pudding Cake - Rich caramelized banana pudding cake topped with house-made bourbon brown sugar ice cream and fresh bananas | // 8 | |
| Seasonal Fruit Cobbler - Traditional Southern fruit cobbler with house-made ice cream | // 8 | |
| Chocolate Opera Cake - Layers of Genoise sponge cake soaked in coffee syrup, dark chocolate ganache and espresso buttercream | // 8.5 |
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 | // 11.5 | |
| Croque tartine parisienne - Crusty, country bread, prosciutto, gruyere, béchamel, topped with poached egg served with a simple green salad and roasted tomatoes | // 12.5 |
Brunch
SPECIALTY DRINKS
| Atlanta peach | // 5.5 | |
| Blueberr-e Lemonade | // 5.5 | |
| Hong Kong cucumber cooler | // 5.5 | |
| Ooh la Lacoste | // 5.5 | |
| Savannah strawberry spritzer | // 5.5 |
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 | // 4.5 | |
| Chai latté | // 4.5 | |
| Coffee | // 3 | |
| Espresso | // 3 | |
| Hot chocolate | // 4 | |
| Latté | // 4 |
Beverages