Sliced red and golden beets, oranges, goat cheese, pine nuts and creamy dill dressing.

Shaved Brussels sprouts tossed in classic Caesar dressing with Parmesan, homemade croutons, and anchovies.

Tossed with walnuts, poached pear, Roquefort cheese, and bleu cheese dressing.

Arugula, shallots, hazelnuts, and shaved pecorino in a light vinaigrette.

Bacon and eggs scrambled together and drizzled with truffle oil.

Thick-cut brioche, chopped seasonal fruit and warm maple syrup.

Classically prepared with Canadian bacon, hollandaise sauce, and English muffin. Served with roasted potatoes.

Served with roasted potatoes.

Served with roasted potatoes.

Certified black Angus beef topped with tomato, bacon, red onions, avocado, and truffle carpaccio.

Ham, Gruyere cheese and herbs de Provence.

Ham, Gruyere cheese and herbs de Provence, topped with an egg.

With crumbled goat cheese and pine nuts.

Chopped marinated figs, prosciutto, and crumbled goat cheese.

With hard boiled egg, arugula, and creme fraiche.

Sprinkled with truffle salt.

Served with butter and jam.

Served with tomato, fresh basil, garlic puree, and balsamic vinegar.

Sauteed baby shrimp in a cognac tarragon sauce served on top of avocado halves.

Chopped sushi grade tuna tossed with shallots and topped with wasabi cream.

Served with cornichons and warm mini baguette.

Assorted artisanal cheeses with nuts, dried fruits and warm mini baguettes.

2 sliders topped with bacon and truffle.

Tossed with walnuts, poached pear, Roquefort and bleu cheese dressing.

Sliced red and golden beets, oranges, goat cheese, pine nuts and creamy dill dressing.

Shaved Brussels sprouts tossed in classic Caesar dressing with Parmesan, homemade croutons, and anchovies.

Arugula, shallots, hazelnuts, and shaved pecorino in a light vinaigrette.

Slow-cooked, then grilled. Served with signature sauce with a hint of orange then grilled.

Served with choice of bacon red wine sauce or peppercorn sauce.

Served with greens and cherry tomatoes.

Black Angus beef tenderloin topped with crispy capers.

Certified black Angus beef topped with tomato, bacon, red onions, avocado, and truffle carpaccio.

Lightly fried cod with homemade tartar sauce and frites.

Mussels in a white wine butter sauce topped with clams.

Traditional Provencal fish stew.

sprinkled with truffle salt

Sprinkled with truffle salt.

With garlic and parsley.

Warm chocolate sauce.

Essence of orange water.

Creme patisserie and passion fruit sauce.

White and milk chocolate.

Vanilla ice cream and creme anglaise.

Seasonal flavors. Please contact restaurant for today's selection.

12 cups. 1 thermus.

10 cups. Served in pitcher with ice chamber.

Induvidual glass bottles of sparkling lemonade.

Bacon and eggs scrambled together and drizzled with truffle oil.

Scrambled eggs with smoked salmon, capers and a dollup of crème fraiche.

Bacon, lettuce, tomato, avocado and homemade mayo.

Sauteed spinach and mushrooms with scrambled eggs.

Scrambled eggs with smoked salmon, capers and a dollup of creme fraiche.

Classically prepared egg salad served open face on hearty grain bread.

Proscuitto, fresh basil oil, mozzerrella and scrambled eggs.

Assorted breakfast sandwiches all served on soft mini brioche buns and served with fresh chopped seasonal fruit salad.

Fresh baked to order, assortment of mini plain and chocolate croissants, blueberry and apricot Danishes, mini baguettes and individual jams.

Side of warm crispy bacon cooked to order.

Whole milk vanilla yogurt (Greek available upon request) with homemade yogurt.

Chopped fruit salad typically includes pineapple, melon, mango, kiwi, cantaloupe and assorted berries.

Tossed mixed greens with avocado, lightly dressing in a house vinaigrette.

Chopped endive, Roquefort, walnuts and poached pears in a blue cheese dressing.

Shaved Brussels sprouts, thinly sliced red onion, dried cherries, bacon and hazelnuts in a vinaigrette.

Roasted red, golden beets with goat cheese and pine nuts in a creamy dill dressing.

Shaved Brussels sprouts, homemade croutons, Parmesan, anchovies in a classic Caesar dressing.

Red potatoes, green beans, hard-boiled eggs with scallions in a Dijon vinaigrette.

Sliced tomato, burratta mozzerella and basil oil.

Thinly sliced ham, brie and butter.

Sliced filet mignon with creamy horseradish spread.

Sliced grilled chicken and apple drizzled with truffle honey.

Bacon, lettuce, tomato, avocado and homemade mayo.

Sliced pear and Brie quickly toasted under the broiler.

Sliced pate, cornichon and Dijon.

Chorizo, avocado, tomato and herbed aoili.

Thinly sliced prosciutto with creamy burrata mozzarella.

Marinated chopped figs, arugula and creamy goat cheese spread.

Smashed avocado, goat cheese and pine nuts.

Smoked salmon, sliced hard-boiled egg, arugula and creme fraiche.

Sauteed golden raisins, leeks and herbs.

Sauteed onions, tomatoes and black olives.

Crispy bacon with nutty gruyere.

Sauteed spinach with creamy goat cheese.

Sauteed asparagus with nutty Parmesan.

Classic preparation with bacon and prosciutto.

Assorted seasonal mushrooms lightly sauteed.

Jumbo lump crab meat and tarragon.

Chopped ham and marinated figs.

Caramelized onions, gruyere and sprinkled with toasted bread crumbs.

Assorted domestic and imported cheeses served with mini baguettes, crackers and dried fruits.

Pate and assorted cured meats served with olives, cornichon and mini baguettes.

Homemade quiche baked with a variety of fresh ingredients is perfect for a light lunch. Served with your choice of salads.

Freshly baked to order mini baguette sandwiches. Served with your choice of salad and housemade potato chips sprinkled with truffle salt.