BRUNCH COCKTAILS

Dean’s Bloody Mary

Cazadores Vampirito

Michelada Gringa

White Peach Sangria

Breaking Bread

Brioche Cinnamon Rolls

Sausage Kolache

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

Chilled Shrimp Campeche Cocktail
with Avocado/Jicama Salad
and Chile Lime Plantain Chips

House Smoked Salmon Flatbread
with Whipped Goat Cheese, Hand Picked Dill,
Crispy Capers, Pickled Onions and Heirloom Tomatoes

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

Farm to Fearing’s Vegetable Salad
with Artisanal Gem Lettuce, Cask Aged Sherry Vinaigrette,
Paula’s Goat Cheese and Crushed Almonds

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 Salsa Verde, Queso Fundido and Charred Tomato/Avocado Salad

Crispy Fish Taco on House Made Tortilla,
Grilled Sweet Corn, Pickled Cabbage and Creamy Chipotle Salsa

Buffalo Chili ‘Benedict’ on Jalapeño Cheddar Cheese Biscuits
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 Summer Vegetable Handmade Spaghetti
with Piquillo Pepper Coulis

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

BBQ A Bar N Ranch Beef Tenderloin with Slap Umame Slaw,
Warm Marble Potato Salad and Fried Okra

 

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