Served Sundays from 10:30am – 3:00pm
Fresh Fruit, Yogurt and Granola
Mixed Fresh Berries with European Yogurt and Granola
Drizzled with local fresh honey. 7
Fresh Seasonal Fruit
Assorted fresh fruit. 6
Breakfast Favorites
Egg Benedict with Jumbo Lump Crab Meat
Served with brunch potatoes. 11
Egg Benedict with Prosciutto di Parma and Truffle oil
Served with brunch potatoes. 8
Steak and Eggs
Petite Filet Mignon topped with Eggs accompanied with Potato Confit. 12
Three- Egg Omelet served with brunch potatoes
Choice of:
Mushrooms, Leeks, Goat Cheese Omelet. 7
Imported Rosemary Ham with Fontina Cheese. 7
Fresh Mozzarella, Prosciutto di Parma, Tomato and Basil. 7
Vienna-Style Cinnamon French Toasts
Served with Vermont Maple Syrup and Caramelized Bananas. 8
Breakfast Panini
Toscano
Frittata eggs, Parma prosciutto, mozzarella, fresh spinach and Roma tomatoes on ciabatta bread accompanied with fresh fruit. 8
Abruzzi
Italian sausage, frittata eggs, mozzarella, and roasted pepper on ciabatta roll accompanied with fresh fruit. 8
Soups, Salads and Appetizers
Soup of the Day
Made Fresh Everyday. Priced Daily
Insalata Romana
Grilled Romaine hearts topped with house-made Caesar salad dressing, and shaved Pecorino Romano cheese. 8
With marinated white anchovies. 9
Breakfast Salad
Crispy poached eggs, pancetta on frizee lettuce, green and red pepper confetti drizzled with sherry bacon vinaigrette. 9
Red and Yellow Roasted Beet Salad
Topped with pistachio-encrusted goat cheese croquette and drizzled with fresh orange-pistachio vinaigrette. 11
Burrata with Prosciutto e Melone – Serves Two
Artisanal fresh mozzarella with a creamy center served on Prosciutto di Parma, fresh cantaloupe and honey dew melon slices. 18
Maryland Lump Crab Cakes Italian Style
Made fresh daily with minimal filler, just enough to hold together the crab cakes. Served with red pepper coulis, and a light lemon-curry and caper sauce. 12
Enrees
Pappardelle Bolognese
This famous Northern Italian meat sauce from Bologna is served on fresh wide egg noodles. 18
Aragosta Ravioli con Basilico e Brandy
Fresh ravioli filled with luscious chunks of Maine lobster tossed with fresh cherry tomatoes and creamy brandy sauce. 22
Sausage Ravioli with Rosemary Roasted Butternut Squash
Sausage ravioli made with just a hint of spicy sausage tossed in rosemary-butter, roasted butternut squash and broccolini, topped with toasted hazelnuts, and shaved Parmigiano Reggiano cheese. 20
Bistecca alla Fiorentina
Premium cut Black Angus 12-ounce New York sirloin steak grilled to perfection served Tuscan style: with arugula salad topped with shaved Parmigiano Reggiano cheese and potato confit. 27
Pollo al Marsala
Sautéed chicken breast medallions finished with Marsala wine sauce, accompanied with fresh spinach sautéed with pine nuts and raisins and Porcini mushroom risotto. 22
Pan-Seared Scallops with Risotto All’Ortolana
Wellfleet scallops accompanied with spring vegetables risotto drizzled with vincotto served on English pea vellutata. 24
Sides
Crispy Pancetta 3
Brunch Herbed Smashed Potatoes 3
Sautéed spinach with pine nuts and raisins 3
Eye Opener
Cappuccino 4
Espresso 3
Bottomless Cup of Coffee 3
Tea Forte Gourmet Teas 4
Breakfast Bar
Bellini – Prosecco, Peach Puree
Passion Fruit Bellini – Prosecco, Fresh Passion Fruit Puree
Best Bloody Mary
Mimosa
The Prince – Prosecco wine and St. Germain
Limoncello Martini
Caramel Apple Martini
Harvest Martini