Brunch

SMALL PLATES

  • Crisply Fried Calamari 11.50
    • With a tangy seafood lemon vinegar barbecue sauce
  • Mushroom Rounds 10.50
    • Chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds
  • Bruschetta 11.50
    • Romano tomato and black olive relish with Brie, goat cheese and garlic toast
  • Grilled Portebello Mushroom 14.50
    • Served with blanched asparagus and goat cheese and a roasted poblano pepper puree
  • Rich Onion Tart 12.50
    • Sweet onions in a pie shell with Saga bleu cheese soufflé topped with Vermont cheddar cheese
  • Chilled Roasted Red Bell Pepper and Fresh Mozzarella 9.50
    • With a reduction of Balsamic vinegar and molasses
  • Seared Jumbo Gulf Shrimp 15.50
    • With spinach, Brie cheese, roma tomatoes,over baguette crisps
  • Mussels Concasse 10.50
    • Fresh local mussels with minced tomatoes, garlic and olive oil

SOUPS & SALADS

  • Lobster Bisque 10.50
  • Soup of the Day 6.50
  • Caesar salad, House salad or Field Greens salad 6.50
  • Harvest Salad with Grilled Chicken 12.50
    • Grilled chicken over mixed greens with corn kernels, dates and ginger dressing
  • Seafood Salad 13.50
    • Grilled fresh fish of the day over Romaine and mesclun greens
  • Stanton Salad 17.50
    • Grilled Jumbo shrimp over green leaf lettuce with artichoke hearts  and homemade shoestring potatoes drizzled with a balsamic cream vinegar dressing
  • Greek Salad 14.50
    • Calamada olives, ring onions, Feta cheese and seared pork loin served over greens with balsamic vinaigrette
  • Summer Salmon Salad14.50
    • Broiled fresh filet of salmon over Romaine and mesclun greens with fresh fruit and pear emulsion

PASTAS

  • Pasta Laporta 12.50
    • Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed
  • Chicken Fettuccine 15.50
    • Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese
  • Tutta Mare 19.50
    • 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 17.50
    • Fresh salmon over fettuccini noodles with a dill infused cream
  • Wild Mushroom Pasta 13.50
    • Shiitake and Button mushrooms tossed in olive oil with pimento and spinach over penne
  • Cheese Ravioli14.50
    • 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 9.50

ENTREES

  • Steak and Eggs 14.50
    • Serloin steak medallion with scrambled eggs and hash browned potatoes with fresh asparagus and Hollandaise Sauce
  • French toast 12.50
    • Golden brown Brioche rolled in milled oats and almonds with fresh berry coulis and pure Vermont Maple syrup
  • Eggs Benedict 12.50
    • Poached eggs and ham over toasted Brioche topped with Hollandaise Sauce
  • Seafood Crepes 14.50
    • Seared Jumbo Sea Scallops, Shrimp and Talapia wrapped in a homemade crepe and draped in Amontillado cream
  • Virginia Brook Trout15.50
    • Fresh Virginia trout fillet rolled in French mustard and herbed bread crumbs,sautéed in olive oil and served over jasmine white rice with a lime berre blanc
  • Roasted pepper frittata 12.50
    • Three egg frittata with roasted peppers, onions, prosciutto and reggiano parmigano
  • Seared Pork Schnitzel 16.50
    • Tenderloin medallions seared golden brown with Parmesan cheese and a garlic, lemon, butter and white wine sauce*
  • American breakfast 12.50
    • Two eggs any style with choice of bacon or sausage, grits or hash browns, toast, muffin or biscuit
  • Short stack side order of pancakes 6.99
  • basket of fresh baked breads 3.99

SIDE DISHES

  • Smoked Applewood Bacon 3.50
  • Fettuccini Alfredo 6.50
  • Tomato Pomadori 4.50
  • Sautéed Spinach 5.50
  • Garden Green vegetable 3.50
  • Hash Browns or Roasted Chef's Potato 3.50