Sunday Brunch
- Eggs Benedict
- 10
- two poached eggs over grilled Canadian bacon on a toasted English muffin, sauce hollandaise
potatoes Boheme
- Eggs Florentine
- 10
- two poached eggs over creamed spinach on a toasted english muffin; sauce hollandaise, potatoes Boheme
- Eggs Maryland
- 12
- two poached eggs over a classic crabcake, tomato compote, sauce hollandaise, potatoes Boheme
- Cheddar and Chive Biscuits with Sausage Gravy
- 9
- served with two poached eggs
- Shrimp and Brie Grits
- 13
- Grilled jumbo shrimp, brie and scallion grits, arugula accompaniment
- Steak and Eggs
- 14
- 4 oz. fillet mignon, cheese scrambled eggs, potatoes Boheme
- Steamed Artichoke
- 11
- nesting poached eggs, with sauce hollandaise, potatoes Boheme
- Beignets with Fruit
- 10
- turbinado sugar dusted fried dumplings, fresh berry, pineapple topping creme fraiche
- Sandwich Boheme
- 10
- shaved top round beef, country ham, sharp cheddar cheese, boston lettuce and grilled tomato
on a homemade kaiser roll, dijon horseradish sauce, potatoes Boheme
- French Toast
- 10
- served with Vermont maple syrup and peppered bacon
- Fish of the Day
- Market
Sides
- Peppered Applewood Smoked Bacon
- 4
- House Sausage
- 4
- Fruit Salad
- 4
- melon, berries, pineapple spiked with Grand Marnier
- Yogurt
- 3
Dinner
Starters
- Soup of the Day
- 5
- Lobster Bisque
- 9
- Hydroponic Boston Lettuce Salad
- 5
- citrus sections, endive, avocado, thyme-lime vinaigrette
- Maiche and Spinach Salad
- 8
- blue cheese crumbles, shaved pears, spicy candied walnuts, cabernet vinaigrette
- Spankopita Boheme
- 8
- chevre and spinach wrapped in phyllo drizzled with pepper-apricot sauce
- Miniature Butternut Squash Lasagna
- 10
- planks of butternut squash layered with wild mushrooms and fresh herbs
- Shellfish Crepe
- 9
- with lemon-dijon cream
- Country Style Terrine
- 8
- textured pate with cornichons and pearl onions
- Toasted Cheese
- 10
- potted cheddar cheese, crostini, apples, grapes
Entrees
- Fresh Fish of the Day
- Market
- Lump Crabmeat Ravioli
- 21
- with crawfish and green peas in a madeira cream sauce
- Herb Stuffed Chicken
- 19
- with a sauce of Irish Farmhouse cheese over potatoes gratin with roasted asparagus
- Sea Scallops
- 25
- grilled with vanilla orange butter and served with gruyere rice pilaf and grilled asparagus
- Rack of Lamb
- 30
- with a dijon-herb crust, roasted and served with sweet potato halves and haricots verts
- Grilled Tenderloin of Beef
- 29
- with potatoes gratin, haricots verts and mushroom red wine sauce
- Vegetarian Plate
- 18
- miniature root vegetable pot pie, eggplant chevre rolade, brussels sprouts carrot salad, onion rings and grilled asparagus
Desserts
- Creme Caramel
- 8
- the classic inverted baked custard in caramel sauce
- Orient Express Cake
- 8
- flourless chocolate almond torte layered with milk chocolate buttercream
- Poached Pear
- 8
- in two sauces (chocolate, raspberry) with almond shortbread cookie
- Shortbread Crusted Bourbon Pecan Pie
- 6
- Triple Chocolate Cheesecake
- 8
- chocolate cream cheese filling atop chocolate wafer crust; sour cream chocolate topping
Beverages
- Coffee
- 3
- Fountain Drinks
- 2
- Pellegrino
- 6