BRUNCH COCKTAILS

Dean’s Bloody Mary

Cazadores Vampirito

Michelada Gringa

White Peach Sangria

Breaking Bread

Pecan Brioche Cinnamon Rolls

Bacon/Cheese/Chive Scones

Banana Bread

Buttermilk Biscuits

BRUNCH Starters

Dean’s Tortilla Soup with South of the Border Flavors

Summer Melon & Strawberries with Basil Custard, Candied Pepitas
and Orange-Poblano Agua Fresca

Poached Prawns with Grilled & Chilled Peach Cocktail Sauce
and Crispy Yucca

Warm Buttermilk Doughnut Holes
with Plum Jam and House Made Sage Sausage

Little Gem Wedge
Deviled Egg, Grilled Bi-Color Corn, Amelia’s Farms Tomatoes,
and Veldhuizen Blue Cheese Dressing

Jaxson and Campbell Style Pancakes
with Vermont Maple Syrup, Mixed Berries
and Applewood Smoked Bacon

 

HOT PLATES

Gaby’s Migas; Chorizo and Scrambled Eggs in a Flour Tortilla
with Queso Fundido, Salsa Verde
and Avocado/Charred Tomato Relish

Buffalo Chili ‘Benedict’ on Corn Arepas
with Poached Farm Fresh Egg and Poblano Hollandaise

Granny Fearing’s ‘Paper Bag Shook’ Fried Chicken
with Whipped Potatoes, All Day Green Beans and Tomato Gravy

Herb Basted Bay of Fundy Salmon
on Amelia’s Farm Tomatoes with Sherry Basil Dressing
and Pickled Cherries

Slow Roasted Adobo Beef Enchiladas
with Chile Rojo Sunny Side Egg and Cumin/Carrot Slaw

Dr Pepper Braised Rosewood Ranch Short Ribs
with ‘Loaded’ Whipped Potatoes and Crispy Tobacco Onions

DESSERT

Chocolate Sponge Cake
with Chocolate Mousse, Cherry Jam, Brownie Brittle,
and Vanilla Malt Ice Cream with Dark Chocolate Sauce

Banana Pudding
with Homemade Vanilla Wafers, Toasted Meringue,
Bananas Foster Sauce and Warm Beignets

Blackberry Upside Down Cake with Basil Macerated Peaches
and Honey Oatmeal Ice Cream

 

‘The Whole Enchilada’

Choice of Starter, Main Course, and Dessert