Brunch Menu


Brunch served Saturday & Sunday 10:00am

 

 

Soups & Starters

Entree Salads

Add 8 oz Chicken +6

Add 4 oz Crab cake + 12

Add 6 Shrimp +1O

Add 8 oz Steak +12

 

 

Entrees

 


 Doug Stewart
executive chef

Deborah Miller
general manager