Roommade brioche coated with cinnamon egg custard and served with Canadian maple syrup, bacon and hashbrowns

Two farm eggs baked in toast layered with gruyere cheese, Genoa salami and extra virgin olive oil served with fruit salad

House cured & smoked salmon with cream cheese, scallions and soft scrambled eggs with hashbrowns and toast

Three egg omelet with Spanish chorizo, roasted red peppers, caramelized onions and manchego with hashbrowns and toast

Italian style omelet with artichokes, asparagus and castelrosso piemonte with hashbrowns and toast

Grilled steak on English muffin with poached farm eggs, Swiss chard, béarnaise sauce and hashbrowns

Grilled free range breast on mixed greens with honey-thyme vinaigrette, spiced almonds and Maytag bleu cheese

Thinly sliced roasted pork loin, caramelized onions, lettuce and mustard-mayonnaise on an egg bun

Eight ounces of prime ground chuck with lettuce, tomato, onion, roommade pickles and fries * (add fried egg: Price: $2.00 or cheese: Price: $0.75)

Mixed greens with sherry vinaigrette, local goat cheese, roasted beets and garlic croutons

Arborio rice with artichokes, gaeta olives, asparagus and castelrosso piemonte

Roommade vegetable burger of bulgur wheat, black beans and sautéed vegetables with red pepper aioli, lettuce, tomato and roommade fries

Roasted free range chicken with mayonnaise, tarragon, lemon zest, fennel seed and crisp bacon on focaccia with roommade fries

Maryland lump crabcakes with salsa verde and a sweet potato, guanciale, avocado & roasted red pepper hash

Housemade duck confit ravioli with orange-mushroom jus, artichokes and asparagus

Three egg omelet with Spanish chorizo, roasted red peppers, caramelized onions and manchego with hashbrowns and toast

Pan seared flat iron steak and a fried farm egg on a frisee salad tossed with mustard vinaigrette

seared foie gras on braised cabbage with red wine sauce, poached potatoes and crispy shallots

fresh fettuccini and vegetables with white wine cream, aleppo pepper and pecorino romano

arborio rice with chard, pancetta and castelrosso piemonte

sliced sea scallops marinated in lemon & EVOO with pink sea salt and arugula sprouts

Grilled 8oz filet with marchand de vin butter, truffled mashed potatoes and grilled asparagus * Saint Cosme Little James’ Basket Press nv

Pan roasted North Atlantic codfish with littleneck clams in chorizo broth with leeks, asparagus and mashed potatoes * Michel Dutour Pouilly Fuissé “la Roche” ‘05

Roasted duck breast with smoked paprika jus, fingerling potato, roasted pepper & leek hash and caramelized cauliflower * Ridge “Three Valleys” Zinfandel ’04

Scallion stuffed pork tenderloin with miso-mustard sauce, soba noodle salad and pea shoots * Batteriberg “Detonation” Riesling ‘05

Olive oil poached yellowfin tuna wi th truffle vinaigrette and faro pilaf with tomatoes, marinated olives, artichokes and basil * Easton Sauvignon Blanc ‘05

Local goat cheese tart with sautéed oyster mushrooms, shallots, garlic and herbs with porcini/truffle emulsion and sautéed Swiss chard * Peré Chanson Bourgogne Rouge ’05

with mustard vinaigrette, poached farm egg, crispy lardons and fleur de sel

with roasted beets, local goat cheese and focaccia croutons with sherry vinaigrette