Sunday Brunch

Roasted and brined

Assorted charcuterie artisanal cheeses and chef's choice of seafood for two.

With creamy butter and maple syrup, and powdered sugar

Lemon-scented Ricotta honey and wild berry compote

Avocado infused with preserved lemon on a grilled toasted baguette with marinated tomato and artichoke heart salad and balsamic drizzle

Hearts of romaine parmesan Reggiano cheese crostini

Flatbread topped with arugula, tomato, salad, olives, capers, calabrese peppers, ricotta, and parmesan

arugula, gorgonzola pears, walnuts, lardons, with lemon basil dressing

Fresh buffalo mozzarella, vine-ripened tomatoes, fresh basil, black pepper, and balsamic drizzle

Bucatini garlic, baby tomatoes, basil, and olive oil

Steamed Prince Edward Island mussels in white wine thyme oregano tomato and butter served with crostinis

Sautéed chicken scallopini over linguini, capers, beurre noisette