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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