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SALADS

Herb-encrusted goat cheese medallions, sliced pear, toasted almonds, and dried cranberries on baby greens with a Vermont maple vinaigrette   // 14.50
Lemon and caper-marinated albacore tuna on romaine with boiled egg, olives, potatoes, asparagus, cucumber and tomatoes with an herb vinaigrette   // 14.50
Gulf Coast shrimp with pesto, orzo, tomatoes, feta cheese and grilled vegetables   // 14.50
Classic chicken salad with fresh herbs, mandarin orange soufflé and zesty baked cheese straws   // 12
Add chicken   // 3
Add shrimp   // 5
Add 5oz of salmon   // 5


SANDWICHES

*All sandwiches served with your choice of a side

Prosciutto, fig spread, goat cheese and arugula on toasted country bread   // 13.50
Smoked salmon club with herb cream cheese, avocado, applewood-smoked bacon, tomato and lettuce on toasted wheat berry bread   // 13.50
Pimento cheese sandwich with caramelized onions and applewood-smoked bacon on jalapeño cornbread   // 13
Grilled portobello mushroom "burger" with roasted red peppers, zucchini, eggplant, caramelized onion, spicy roasted red pepper coulis and herb ricotta cheese on ciabatta bun   // 14.50
Roasted turkey, brie, arugula and apple butter on wheat berry bread   // 13.50


ENTRÉES

Asian-marinated salmon, Moroccan-spiced couscous, spinach, mandarin oranges, toasted almonds, Kalamata olives, red curry sauce and lobster aioli*   // 15
Spinach, ricotta, feta cheese, fresh dill spanakopita served with artichoke hearts, tomatoes and red onion salad   // 13.50
Organic chicken breast with a creamy shitake and crimini mushroom Marsala sauce, grilled asparagus and roasted red potatoes   // 14.75
Peppered pork tenderloin medallions, goat cheese, potato cakes and sautéed vegetables with a Dijon sour cream sauce*   // 14.75
Quiche of the day served with salade verte and fresh fruit   // 12
*Warning: Consuming raw or undercooked meat may increase your risk of food-born illness.  


SIDES

French potato salad
Salade verte
Greek pasta salad
Cucumber salad
Lunch
Normandy tart - Frangipane with poached pear and house-made cardamom ice cream   // 8
Pistachio lime financier - Coconut crémeux, fruit and house-made ginger ice cream   // 8
Tout le chocolat noir - Mascarpone mousse, ladyfingers, meringue, frozen mousse and ganache   // 8
Bread pudding - seasonal bread pudding with ice cream   // 7
Baker's special   // seasonal
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   // 11.50
Croque tartine parisienne - Crusty, country bread, prosciutto, gruyere, béchamel, topped with poached egg served with a simple green salad and roasted tomatoes   // 12.50
Brunch

SPECIALTY DRINKS

Atlanta peach   // 5.50
Blueberr-e Lemonade   // 5.50
Hong Kong cucumber cooler   // 5.50
Ooh la Lacoste   // 5.50
Savannah strawberry spritzer   // 5.50

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   // 4.50
Chai latté   // 4.50
Coffee   // 3
Espresso   // 3
Hot chocolate   // 4
Latté   // 4
Beverages