Brunch
SMALL PLATES
- Crisply Fried Calamari 16.99
- With a tangy seafood lemon vinegar barbecue sauce
- Mushroom Rounds 13.99
- Chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds
- Bruschetta 13.99
- Romano tomato and black olive relish with Brie, goat cheese and garlic toast
- Grilled Portebello Mushroom 14.99
- Served with blanched asparagus and goat cheese and a roasted poblano pepper puree
- Rich Onion Tart 16.99
- Sweet onions in a pie shell with Saga bleu cheese soufflé topped with Vermont cheddar cheese
- Burrata over nesclun greens and tomatoes 13.99
- With a reduction of Balsamic vinegar and basil infused olive oil
- Braised pork belly 16.99
- with apples and carmelized onions and maple glaze
- Mussels in tomato broth or herb garlic butter13.99
- Hummus with olive tapenade11.99
SOUPS & SALADS
- Lobster Bisque 12.99
- Soup of the Day 10.99
- Caesar salad, House salad or Field Greens salad 9.99
- Harvest Salad with Grilled Chicken 15.99
- Grilled chicken over mixed greens with corn kernels, dates and ginger dressing
- Seafood Salad 16.99
- Grilled fresh fish of the day over Romaine and mesclun greens
- Stanton Salad 19.99
- Grilled Jumbo shrimp over green leaf lettuce with artichoke hearts and homemade shoestring potatoes drizzled with a balsamic cream vinegar dressing
- Greek Salad 17.99
- Calamada olives, ring onions, Feta cheese and seared pork loin served over greens with balsamic vinaigrette
- Summer Salmon Salad19.99
- Broiled fresh filet of salmon over Romaine and mesclun greens with fresh fruit and pear emulsion
PASTAS
- Pasta Laporta 13.99
- Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed
- Chicken Fettuccine 16.99
- Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese
- Tutta Mare 20.99
- Jumbo shrimp and fresh clams, sautéed with a white wine butter over a nest of linguine with a pinch of crushed red pepper
- Salmon Fettuccine 18.99
- Fresh salmon over fettuccini noodles with a dill infused cream
- Wild Mushroom Pasta 14.99
- Shiitake and Button mushrooms tossed in olive oil with pimento and spinach over penne
- Cheese Ravioli15.99
- reggiano and ricotta ravioli with buton and oyster mushrooms over a bed of marinara, topped with folded sweet basil
- All pastas are available as appetizers for 12.99
ENTREES
- Steak and Eggs 24.50
- North Dakota range steak medallion with scrambled eggs and hash browned potatoes with fresh asparagus and Hollandaise Sauce
- French toast 14.50
- Golden brown Brioche rolled in milled oats and almonds with fresh berry coulis and pure Vermont Maple syrup
- Eggs Benedict 17.50
- Poached eggs and ham over toasted Brioche topped with Hollandaise Sauce
- Seafood Crepes 19.50
- Seared Jumbo Sea Scallops, Shrimp and Talapia wrapped in a homemade crepe and draped in Amontillado cream
- Virginia Brook Trout21.50
- Fresh Virginia trout fillet rolled in French mustard and herbed bread crumbs,sauteed in olive oil and served over jasmine white rice with a lime berre blanc
- Roasted pepper frittata 14.50
- Three egg frittata with roasted peppers, onions, prosciutto and reggiano parmigano
- Seared Pork Schnitzel 19.50
- Tenderloin medallions seared golden brown with Parmesan cheese and a garlic, lemon, butter and white wine sauce*
- American breakfast 16.50
- Two eggs any style with choice of bacon or sausage, grits or hash browns, toast, muffin or biscuit
- Short stack side order of pancakes 8.99
- basket of fresh baked breads 6.99
SIDE DISHES
- Two eggs, any style4.99
- Bacon or Sausage 5.99
- Fettuccini Alfredo 6.99
- Tomato Pomadori 6.99
- Sautéed Spinach 6.99
- Garden Green vegetable 5.99
- Hash Browns or Roasted Chef's Potato 5.99
- Linguini marinara6.99
- Southern style Macaroni and cheese 6.99
- Creamed parmesan rice 5.99
- Trio of wild mushrooms 5.99
- Grilled asparagus with shaved Romano 5.99
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