All Jazzed Up Sunday
Champagne Brunch
 
$23.95 per person and $10.95 for children of age 2-10
Choice of One Appetizer, Entrée & Dessert
Unlimited Champagne or Mimosas!

Bloody Marys by the Glass/$3 or Pitcher/$10

Basket of Breakfast Pastry

►Appetizers

Soup of the Day

Smoked Salmon & Asparagus Crepes
Cilantro Cream Cheese

Arugula & Prosciutto Quiche
Goat Cheese, Sundried Tomatoes & Red Onions

►Entrees

Create Your Own Signature Omelet
Three Eggs Omelets, served with Herb Breakfast Potatoes & Toast
Choice of up to 4 toppings:
Spinach, Mushroom, Tomato, Onion, Mixed Peppers, Ham, Bacon, Steak, Cheddar Cheese, Feta Cheese, White American Cheese, Provolone Cheese or Swiss Cheese

Shrimp & Grits
Shrimp, Chorizo Tomatoes, Shallots & Wilted Spinach over Creamy Stone Milled Grits & Sherry Sauce

"Mamma Mia" French Toast Combo
Challah Bread topped with Whipped Cream, Seasonal Berries, Two Eggs Any Style, Herb Breakfast Potatoes & Choice of Side: Bacon, Sausage, Ham or Turkey Sausage Patty

M Street French Toast
Challah Bread topped with Whipped Cream, Seasonal Berries & Drizzled with Raspberry Sauce

Breakfast Quesadilla
Mixed Cheese, Ancho-Tomato Spread, Eggs, Chorizo, Peppers & Onions served with Salsa Fresca, Sour Cream Guacamole, and Herb Breakfast Potatoes

Steak & Eggs
Grilled 6 oz. Rib eye Steak, Two Eggs Any Style with Herb Roasted Breakfast Potatoes & Toast

Eggs Benedict
Ham, Poached Egg, English Muffin topped with Hollandaise & Herb Breakfast Potatoes

The Lox Benedict
Smoked Salmon, Poached Egg, Truffle Capers, Red Onion topped with Hollandaise & Herb Breakfast Potatoes

South of the Border Napoleon
Layers of Flash Fried Corn Tortilla, Refried Beans, Mixed Cheese, Ranchero Sauce, Herb Breakfast Potatoes, Over Medium Eggs topped with Guacamole, Sour Cream & Pico de Gallo


►Desserts

Chocolate Mousse or any Featured Dessert


A Gratuity of 19% will Be Added to Parties of 6 or more. Please accommodate us with no more than 3 split checks. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses. Items and prices of web menus are subject to change.

Edgar Melendez, Executive Chef   Email

101018