Pernod broth, smoked bacon, leeks, potatoes, farm fresh cream

port and red wine reduction with paprika, fennel seed, cumin and coffee served with a warmed salad of marble potatoes, spring onions, fennel, escarole & lemon vinaigrette

8-oz ground flap chop, sesame bun, red leaf lettuce, tomato, red onion and served with French fries or mixed greens

caramelized Vidalia onions with challah croutons, Gruyère and Parmesan cheese

Fourme d'Ambert cheese, bacon lardons, croutons, bacon vinaigrette and a poached egg atop a salad of frisée lettuce

traditional smoked salmon and poached eggs on Thomas's English muffins topped with creamy Hollandaise and served with fried herbed potatoes or mixed greens

pickled grapes, mustard greens, grain mustard sauce, pommes aligot (garlic & cheese potato fondue)

dates, pine nuts, Gala apples, Greek yogurt dressing

garlic sausage, smoked pork belly, pork shoulder, white beans, Chinese five spice, herbes de Provence, bread crumbs

Israeli couscous, red and golden beets, green olives, harissa vinaigrette

applewood double-smoked bacon, pancetta, Bibb lettuce, tomato, lemon aioli on toasted challah baguette, served with French fries

pears, cider vinaigrette with Dijon, shallots, garlic and thyme

fried pollock in a Victory Pilsner tempura with panko bread crumbs, served with minted English peas, tartar sauce and French fries

French-style three egg omelet with any four items: sautéed mushrooms, sautéed onions, roasted tomatoes, roasted peppers, ham, bacon, chèvre, cheddar, Gruyère or Roquefort cheese, served with French fries or mixed greens

homemade challah bread dipped in créme brûlée batter then sautéed and baked, Vermont maple syrup, honey butter and fresh berries

fresh berries, grapes, pineapple, kiwi and orange segments tossed in mint, black pepper and agave syrup served over Spoonwood Cabin fromage blanc

romaine and watercress lettuce with sherry-shallot vinaigrette topped with diced chicken, bacon, tomato, avocado, haricots verts, medium boiled eggs and Roquefort