Brunch at Le Domaine
With Chef Chris Meynell
With Chef Chris Meynell
Our Favorite Sunday Aperitifs
Boisson Alcoolisée
(Spirited Eye Openers)
Kir Royal
Champagne Cocktail
Mimosa
Very Bloody Mary
(Freshly Squeezed and Juiced)
Steuben Grape
Orange Blend
Local Organic Carrot
Granny Smith and Golden Delicious Apple
(Ask for the daily selection)
| Breakfast Parfait Homemade Organic Granola Spiced Strawberries & Grapes Light Vanilla Bean Yogurt Sauce 6 Chef's Bistro Benedict Toasted House Brioche Black Forest ham, Classic Hollandaise Poached Mandala Farm Eggs 9.5 Bacon and Swiss Quiche Classic Quiche Lorraine with a Rich Buttery Crust 7.5 Crisp Bacon and Poached Egg Salad Sautéed Mushrooms, Reggiano dusted Croutons Peppery- Bacon Vinaigrette 8.5 Twin Coddled Spring Eggs 2 Farm eggs Coddled with Gruyère Cheese Chives and fresh Cream 8.5 True Silver Dollar Pancakes Stacked with Fresh Berries, Whipped Cream Side of Maple Syrup 7 Stack of Swedish Waffles 3 thin, crisp waffles Fresh Berry Compote and Double Cream 7 |
Maine Peekytoe Crabcakes ½ pound hand-picked Maine Crab Lemon zest, Tarragon, Tangy Citrus Aioli 17 Croque-Madame Grilled Black Forrest Ham and Swiss Sandwich Topped with Mornay sauce and a Fried Egg 8 Tuna Niçoise Tartine Open Faced Tuna Salad on Toasted Baguette Garden Lettuce and Lemon Vinaigrette 7.5 Grilled NY Strip Béarnaise Garden Tarragon, Minced Shallots, Champagne Vinegar 17 Pepper Corn Crusted Filet Mignon Medallions Fresh Green Peppercorn Demi-glace 19.5 Chicken Pesto Panini Herb-rubbed Grilled Chicken, House Garden Basil Pesto, Tomato Confit and Fresh Mozzarella 10.5 |
All above Entrees Served with Pommes Frites or House Salad
Sides:
Bacon ~3
French Fries ~4
House Salad ~4
Fresh Fruit Bowl ~4