Brunch Menu
Brunch
Pork Milanese | 22
Tender pork cutlet, panko breading, lightly fried, crowned with an arugula salad.
Eggs Benedict | 17
Two poached eggs on a toasted English muffin with cured ham and topped with Hollandaise. Served with brunch potatoes and garnish.
Blackened Salmon Salad | 16
Seared salmon served on a bed of mixed greens, tomatoes, red onions, and beets. Served with red wine vinaigrette.
Avocado Toast | 16
Smashed avocado served with two fried eggs served on toasted sourdough bread with heirloom tomatoes and applewood bacon.
Smoked Salmon Platter | 19
Sliced smoked salmon with fresh tomatoes, arugula salad, whipped cream cheese, and fresh baked croissant.
Sunrise Burger | 16
Fresh hamburger patty, white cheddar cheese, lettuce, heirloom tomato, pickle, red onions, and topped with a poached egg. Served with fries.
Croque Monsieur | 15
Classic French grilled ham and cheese sandwich with gruyère, parmesan, and béchamel sauce.
Peach Crepes | 14
3 folded crepes filled with savory honey-blended marscarpone & cream, dressed with ripe macerated peaches.
Omelette | 16
Three farm fresh eggs and raclette cheese served with mixed greens.
French Dip | 18
Seasoned sliced beef served on a fresh roll with house made au jus and horseradish aioli.
Crab Cake Eggs Benedict | 22
Two poached eggs on crab cakes with dill Hollandaise sauce. Served with brunch potatoes.
Le Cochon | 19
Eggs your way with cured ham, applewood bacon, brunch potatoes, and fresh baked croissant.
Classic Shrimp & Grits | 20
A Louisiana favorite featuring New Orleans grits and large shrimp. Topped with two fried eggs and bacon pieces.
Our Big & Famous Pancakes | 15
A stack of fluffy buttermilk pancakes topped with whipped cream, warm syrup, and topped with fruit compote. Served with your choice of ham or bacon.
Quiche of the Day | 16
Chef Johnny created an amazing quiche of the day. Served with pan-roasted potatoes and a tossed arugula and tomato salad.
Cranberry Crème Brûlée French Toast | 16
Cranberry and walnut bread dipped in crème brûlée batter and toasted golden brown. Topped with whipped butter and maple syrup.
Soups
French Onion Soup | 13 (bowl) • 8 (cup)
Lyon-style onion soup, Emmental cheese, cognac, and crispy baguette.
Gumbo | 15(bowl) • 8(cup)
Louisiana classic - Shrimp, crab, chicken, andouille sausage, and rice.
Mushroom Bisque | 12(bowl) • 7(cup)
A creamy medley of mushrooms cooked with chablis and fresh thyme. Served with a puff pastry lid.
Children’s Menu
For kids 10 and under.
Pancake | 8
Topped with whipped butter and cream.
Kid’s Cheeseburger | 8
Served with a side of fries.
French Toast | 8
Topped with whipped butter and cream and a side of maple syrup.
Grilled Cheese | 8
Served with a side of fries.
Sides
2 Eggs | 4
Bacon | 6
French Toast | 6
Ham | 6
Rustic Potatoes | 6
Pancake | 5
Breads
Baguette with Butter | 4
Half loaf of baguette and whipped butter.
Fresh Baked Croissant | 6
Coffee
French Pressed Coffee | 9
Latte | 5
Cappucino | 5
Affogato Espresso | 7
Espresso | 4
Herbal Tea | 3
Americano | 4
