xf brunch menu 12.01.13

BRUNCH
11am - 4pm
-----FRESHLY BAKED PASTRIES of the day 3 ea.
STUFFED FRENCH TOAST brioche, ricotta, fruit compote 11
-----BACON & EGGS two organic eggs any style, home fries, toast 8
STEAK & EGGS charred tomatoes, fries 15
BREAKFAST CROISSANT egg, sausage, VT cheddar, pickled onion 8
PASTRAMI HASH, two eggs any style, potato hash, toast 13
“DOCKWORKER’S BREAKFAST” two eggs, bacon, handmade sausage,
baked beans, potatoes, charred tomatoes, toast 13
SHRIMP & GRITS fried egg, pico de gallo 14
BISCUITS & GRAVY handmade sausage, fried egg, sage 13
------SALMON BENNY poached eggs, hollandaise, muffin 13
PORK BELLY BENNY poached eggs, kimchee, hollandaise, muffin 14
LOBSTER BENNY poached eggs, butter poached lobster,
sauteed spinach, hollandaise, muffin 17
-----SMOKED TROUT SALAD caper berries, toasted bagel, herb salad 13
CURED SALMON scallion potato cake, horseradish cream,
chopped egg, onion, dill 13
cold SHRIMP SALAD bibb lettuce , potato, celery, creme fraiche 13
-----(served with fries)
ct LOBSTER ROLL butter poached lobster, smoked paprika aioli 24
extra fancy BURGER brioche bun, aged VT cheddar, black garlic aioli 14
FISH & CHIPS cole slaw, bread & butter pickles 20
LOBSTER MAC & CHEESE gouda, cheddar, fresh herbs 15
---Sides--EGG any style 2 / breakfast SAUSAGE 4 / slab-cut BACON or HAM 4
TOAST & JAM or BAGEL 3/ charred TOMATOES 4
POTATOES 4/ salad GREENS 5/ baked BEANS 4
SWEET POTATO fries 7 / french FRIES 5 /
All eggs organic.
Consuming raw or undercooked meat, seafood, poultry or eggs increases risk of food borne illness.
20% gratuity added to parties of 6 or more.
---HAIR OF THE DOG--(7 each ‘til 4pm!)
BLOODY MARY- house recipe, or with clam juice (caesar)
CAPE COD SUNRISE- prosecco, fresh oj, extra fancy “cranadine”
BELLINI- prosecco, creme de peche, pureed white peaches
MIMOSA- prosecco, fresh squeezed orange juice
---DRAFT BEER--BUDWEISER lager 4 / reissdorf KOLSCH 6
BROOKLYN 5 / SOUTHERN TIER “live” 5
SIXPOINT 6 / LAGUNITAS ipa 6
left hand MILK STOUT 6 / STRONGBOW cider 6
---WINE---
draft CHARDONNAY “domaine de la patience”, languedoc, 2011 8/25/49
SAUVIGNON BLANC “la petite perriere”, saget la perriere, loire 9/34
CHENIN BLANC & VIOGNIER pine ridge, clarksburg, 2011 9/36
PINOT GRIS montinore estate, willamette valley, 2010 10/38
CHABLIS “cuvee vielles vignes”, bernard defaix, bourgogne, 2009 12/44
MUSCADET domaine de l’aujardière, côtes de grand lieu, loire, 2011 35
SANCERRE “pente de maimbray,” paul vattan, domaine de st. romble, loire, 2011 54
draft ROSÉ, gotham project, new york, 2012 $8/$25/$49
CINSAULT- SYRAH, “petit cochon bronze”, domaine rimbert, langudoc-rousillion, 2012 8/32
draft CÔTES DU RHONE “from the tank,” rhône valley, 2009 8/25/49
touraine (GAMAY) “complices de loire,” loire valley, 2010 9/34
PINOT NOIR 24 knots, central coast, 2009 10/38
MERLOT parcel 41, napa valley, 2010 44
PINOT NOIR barham mendolsohn, russian river valley, 2008 80
DOLCETTO D’ALBA giribaldi, crottino, 2011 8/32ROSÉ “Excellence,” bouvet-ladubay, loire, NV 11/42
LAMBRUSCO DI SORBARA BRUT donelli, emiglia-romagna, NV 10/38
BLANC DE BLANC chateau frank, finger lakes, 2007 14/52
CHAMPAGNE piper heidsieck brut cuvée 1785, reims, NV 72
---SOFT DRINKS--brooklyn roasting COFFEE 3
hot TEA 3
fresh squeezed JUICE 4
dr. brown’s CEL-RAY soda 5
barritt’s GINGER BEER 5
VIRGIN COCKTAIL 7