Veranda At Beaufort Inn

two eggs any style with grits or potatoes choice of meat

served with maple syrup and choice of breakfast meat

vanilla yogurt and strawberries

served with a house salad

chef's creation of the day served with grits or potatoes

layered with scrambled eggs and Canadian bacon, topped with hollandaise choice of grits or potatoes

flour tortilla with scrambled eggs, potatoes, andouille sausage, Asiago cheese roasted poblano chili sauce

fresh mozzarella, brie, prosciutto, salami, bibb lettuce and sliced tomatoes

Canadian bacon, poached eggs, flatbread crackers on an English muffin, creole hollandaise served with grits or potatoes

sweet corn, tasso, roasted garlic, basil cream

ragout of collards, black - eyed peas, cherry tomatoes, and tasso

ahi tuna, red chili paste, seaweed salad, Asian slaw, pickled ginger

mussels, bacon, panko, white cheddar cream cheese

clams, andouille, rice, tomato broth

mixed greens, frisee, bibb, tomato herb vinaigrette

chef's selections

traditional house made Caesar dressing tossed with Romaine, parmesan and croutons in a parmesan basket

layered fresh vegetable terrine, tomato herb vinaigrette, parmesan and baby greens

house mashed, ragout of onion, apple, figs and sweet potato molasses

maine oysters, poached with pernod, spinach, heavy cream, tomato, Asiago grits and a puff pastry fleuron

smoked haddock, saffron yellow pepper sauce, Asiago cheese grits, caramelized onions and bacon

local shrimp, scallops, mussels, tasso, clams in a tomato broth

roasted breast and thigh, buttermilk thyme veloute, house mashed

Jack Daniels sauce, white cheddar spinach, house mashed, hurricane onions

wild mushroom strudel, goat cheese and red pepper terrine, rosemary demi

blue and yellow cornmeal dusted, succotash of collards, okra and black - eyed peas, roasted tomato broth, crawfish butter

whole quail with a caramelized onion stuffing, grilled marinated duck breast, duck turkey sausage, three berry chutney, morel mushroom cream

poached sea scallops, portabella cream, dutchess potato border

sundried tomato risotto served with a petite veal rack, with artichoke, calamattas, fresh mozzarella and basil relish, parmesan shingle

8oz ground beef tenderloin with essential garnishes

chef's selection of assorted cheese

ahi tuna, red chili paste, seaweed salad, Asian slaw, pickled ginger

charred poblano stuffed with andouille, goat cheese, corn, pecans, smoked tomato tasso ham cream

parmesan cheese basket, tomatoes

jumbo lump crab with low country twist

mussels, bacon panko, white cheddar cream cheese

fresh antipasto, olives, prosciutto