Menu for The Forge

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Beers Wines and Cocktails
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MOTHER'S DAY MENU 2013

Main

Savory Snacks‎

12.00 CRISPY CORN RAVIOLI DUSTED WITH PARMESAN

15.00 Pomegranate BBQ Lamb Spare Ribs Red cabbage slaw

16.00 Porcini Seared Diver Sea Scallops Orange, mint, beluga lentil and herb salad

17.00 Lobster, Peanut Butter and Jelly Sandwich Toasted brioche, chopped fresh peanuts, onion marmalade, diced chilled lobster

12.00 Crab Pierogi Chinese mustard sauce, apple lemon salad

12.00 Mixed Olives and Rough Humus Plate Chickpea flatbread

10.00 Smoked Salmon Croquettes Damn “hot” guava sauce, peppered cream

9.00 Chilled Roasted Beets Sliced avocado, goat cheese, fennel pollen

9.00 Crispy Cauliflower Pesto aioli, cardamom sea salt

STARTS

OSSETRA CAVIAR BLINI, CHOPPED ONION, EGG CRÈME FRAICHE MARKET PRICE

16.00 STEAMED PEI MUSSELS GOLDEN SMOKED TOMATO BROTH, MALANGA SALAD

FORGE SHRIMP COCKTAIL TRADITIONAL COCKTAIL SAUCE, CHILI OILBY THE PIECE MARKET PRICE

FRESH EAST AND WEST OYSTERS ON THE‎ HALF SHELLCOCKTAIL SAUCE AND CHARRED ONIONMIGNONETTE SAUCE 3/each-MIN 3 PER ORDER

THE FORGE GRAND RAW BAR SAMPLERFOR TWO A SAMPLING OF SHRIMP COCKTAIL, OYSTERS, TUNA TARTARECRAB SALAD, CEVICHE ALASKAN KING CRAB LEG SUPPLEMENT PER/PC MAINE LOBSTER SALAD SUPPLEMENT MARKET PRICE

ALASKAN KING CRAB LEGS MUSTARD SAUCE, SAFFRON AIOLI, COCKTAIL SAUCE (HALF-CLUSTER) MARKET PRICE

16.00 PAN SEARED CRAB CAKE ROASTED APPLE AND CALABAZA SALAD, WHOLE GRAINMUSTARD AIOLI

16.00 GRILLED SHRIMP WAFFLE CAVIAR, BASIL BUTTER SAUCE

18.00 LOBSTER CORN CHOWDER AMERICAN STURGEON CAVIAR, RYE BREAD CROUTONS

FLORIDA STONE CRAB CLAWS AMERICAN STURGEON CAVIAR, RYE BREAD CROUTONS MARKET PRICE

CRUDO & CEVICHE

16.00 BARBEQUE HAMACHI CHARRED SCALLION PONZU, LIGHTLY SCORCHED, GRILLEDAPPLE AND PINEAPPLE, SMOKED TOFU

16.00 YELLOWTAIL SNAPPER &GROUPER CEVICHE SOUR ORANGE, LIME, YUCA CHIPS, CILANTRO

18.00 YELLOWFIN TUNA TARTARE SOUR ORANGE, LIME, YUCA CHIPS, CILANTRO

CRUDO OF THE DAY MARKET PRICE

16.00 ANGUS BEEF TARTARE SPICY HORSERADISH, DICED LOBSTER, ROOTVEGETABLE CHIPS

SLIDERS‎

28.00 TRUFFLE BURGER OREGON CHEDDAR AND CRISPY TRUFFLES SET OF THREE

22.00 CHIMICHURRI BURGER CHIMICHURRI, CRISPY PICNIC FRIES SET OF THREE

24.00 SESAME SEARED SALMON BURGER MUSTARD AIOLI SET OF THREE

24.00 FLIGHT OF ALL THREE (ABOVE)

SALADS

16.00 KALE SALAD CHOPPED KALE, DRIED‎ CURRANTS, PINE NUT, PARMESANLEMON VINAIGRETTE

14.00 THE FORGE CHOPPED SALAD FINELY CHOPPED ROMAINE, GREENS, BELL PEPPERS, CABBAGEONION, GORGONZOLA, CAPER BERRIES, ROASTED PEPPERSWRAPPED IN A CUCUMBER SLICE ADD TUNA TARTARE 10 ADD STEAK TARTARE 10

14.00 CRISP ICEBERG WEDGE BENTON BACON, MAYTAG BLUE CHEESE, YELLOW ANDRED TOMATO

12.00 CAESAR SALAD FORGE STYLE SHAVED PARMESAN, HOUSE MADE CAESAR DRESSING,FRESH BAKED CROUTONS

18.00 LOCAL TOMATO STACK BERMUDA TRIANGLE GOAT CHEESE BRULÉE, ONION RINGPROSCIUTTO DI PARMA, CHATEAU MARGAUXVINAIGRETTE

Principal Meats

40.00 Parmesan Crusted 12Oz N-Y Strip Steak Beef marrow polenta pudding, onion soup

30.00 THE FORGE BURGER 2.0 OAK GRILLED 10 OZ PRIME SIRLOIN, OREGON CHEDDAR SAUCE,CRISPY TRUFFLES, HEIRLOOM TOMATO, SERVED ON A FLOUR TOPBUN, CRISPY FRIES WITHOUT TRUFFLES 25

30.00 Barolo Braised Short Rib Prosciutto bacon, polenta, onion rings

55.00 Oak Grilled “Super Steak” Chosen “Best Steak‎ in America” N.Y. 21 day aged prime

26.00 PEPPERCORN SEARED ORGANICCHICKEN BREAST BASIL OATMEAL, CURRY SAUCE, CRISPY FIGS

42.00 “Coffee and Eggs” Coffee crusted ribeye, goat cheese frittata

24.00 Grilled Hanger Steak Sliced leek, chutney, tomato jam, tostones

39.00 Grilled “Creekstone” Filet Mignon Forge four mustard sauce

55.00 “Bone-in” Prime Filet Mignon Oak grilled, grand marnier au poivre sauce

29.00 Spice Rubbed Duck Sangria sauce, warm‎ grits, grilled apple

45.00 THE DECKLE STEAK CHEF’S SPECIAL CUT RIB EYE CAPPORTABELLO MUSHROOM MARSALA SAUCETRUFFLED POLENTA

24.00 GRILLED HANGER STEAK SLICED, LEEK CHUTNEY, TOMATO JAM, TOSTONES

39.00 GRILLED “CREEKSTONE” FILET MIGNON FORGE FOUR MUSTARD SAUCE

Principal Fish and Crustaceans‎

34.00 Seared Yellowfin Tuna Beet and jicama salad, tandoori-persian lime sauce chili roasted sweet potato, crispy swiss chard

31.00 Steamed Local Snapper “in a Bag” Infused with aromatics, vegetables, chilled roasted red pepper, smoked tomato sauce, white anchovy

29.00 Grilled Salmon Basil mashed, hearts of palm and green salad. Two orange reduction

Maine Lobster Steamed, broiled or stuffed Market Price

29.00 Pan Seared Black Grouper Forbidden black rice and kale, apple cider shallot reduction

Grilled Whole Fish of the Day Miso broth, arugula roasted pepper salad Market Price

Pastas, Noodles Risottos and Grits

Lobster and Grits Black garlic butter MARKET PRICE

Kale and Spaghetti Slivered garlic, poached egg, Parmesan SM 15 LG 26

28.00 Gnocchi 12 hour lamb shoulder, shiitake, fava beans mint leaves

Rigatoni Saute of dried tomato, caramelized onions, seared cauliflower, dollop of pesto SM 16 LG 24

30.00 Three Mushroom Risotto Roasted shiitake, portabello and porcini, alba white truffle oil

38.00 Shrimp and Asparagus Risotto Pan seared shrimp, asparagus, ricotta salata

Orzo and Seared Scallops Malabar spinach crema, crumbled local goat cheese SM 22 LG 27

Sides

14.00 Macaroni and Cheese Double cream, parmesan, white cheddar Options: Lobster (+12.00) , Three mushrooms (+6.00) , White truffle oil (+10.00) , Nueske bacon (+6.00)

8.00 Baked Potato Nueske bacon, crème fraiche burnett dairy aged cheddar, fresh chives

11.00 Sautéed Asparagus Toasted garlic, shaved parmesan lemon

8.00 Roasted Garlic Mashed Potatoes

9.00 Roasted Beets Pumpkin seed oil, gorgonzola toasted pumpkin seeds

11.00 Sautéed Portabello and Shiitake Mushrooms Fresh herbs, garlic‎ chips

11.00 Sautéed Spinach Leaf Salad With sunny-side up egg, pancetta

12.00 Duck Home Fries

9.00 Sautéed Haricot Vert Soy, sweet chilis

9.00 Sautéed Brussels Sprouts Grated lemon zest, roasted Calabaza

14.00 CRISPY TRUFFLED FRENCH FRIES CHOPPED HERBS, PARMESAN

9.00 SWEET POTATO FRIES AMARETTO, LIME DIPPING SAUCE

Dessert

Dessert‎

12.00 Lemon - Fennel Panna Cotta Flavors of lemon and fennel, toasted almond gelato, biscotti

14.00 Chocolate Hazelnut Layer Cake Vanilla ice cream, hazelnut pralines

11.00 Apple Pie Sundae Caramelized apples, cinnamon roasted walnuts, vanilla ice cream butterscotch sauce, pie crumble

20.00 The Forge Soufflé Flavors: chocolate, grand marnier, “marble”, banana smores, pistachio, butterscotch with johnny walker sauce. Please allow 30 minutes preparation time

12.00 Seasonal Fruit

12.00 “Coffee and Smoke Jar” Coffee ice cream, smoked sea salt

Dessert Shots

8.00 Layered Grasshopper Shot Layers of dark crème de cacao, green crème de menthe and sweetened cream

8.00 Apple Pie Shot Combination of absolut brooklyn, unfiltered apple cider, dash of house cinnamon syrup creme anglaise, brûlèed spiced apple

8.00 S’More Shot Vanilla vodka and godiva chocolate liquor shot with a baked graham cracker and toasted marshmallow meringue cap

Coffees and Teas

6.00 LAVAZZA BREWED COFFEE

6.00 LAVAZZA ESPRESSO

7.00 LAVAZZA CAPPUCCINO

6.00 LAVAZZA LATTE Availible with fresh whole, skim or soy milk Options: Fresh whole, Skim, Soy milk

6.00 MIGHTY LEAF BREWED TEAS Selection offered Tableside

7.00 Paradise Farms Aromatic Local Blossom and Herb Tea Selection offered table side

Beers Wines and Cocktails

Sake by the Glass‎

8.00 Momokawa Organic Ginjo

8.00 Momokawa Organic Nigori

10.00 G Genshu Sake Joy

25.00 Ty Ku “White” Junmai Daiginjo

10.00 Murai Sake Nebuta Honjozo

17.00 Murai Sake Diaginjo

7.00 Moonstone Coconut Lemongrass

12.00 Gekkeikan Sake Black and Gold

Ice Cold Draft System

8.00 Newcastle (UK) Ale

10.00 Guinness (Ireland) Stout

9.00 Sierra Nevada Pale Ale (California)

8.00 Stella (Belgium) Lager

9.00 Brooklyn Lager (Brooklyn)

10.00 Chimay Triple (Belgium)

8.00 Blue Moon ( Colorado)

9.00 Jai Alai IPA (Tampa)

Bottled Beers

8.00 Yuengling (Pennsylvania) Lager

6.00 Corona (Mexico)

8.00 Pilsener Urquell (Czech Rep)

8.00 Peroni (Italy) Lager

7.00 Budweiser

7.00 Beck's (Germany) Lager

8.00 Heineken (Holland) Lager

9.00 Shipyard Export (Portland, Maine)

12.00 Chimay Red (Belgium)

9.00 Leffe ( Belgium ) Blonde Ale

8.00 Magners Cider

10.00 Anchor Steam (San Francisco)

6.00 Negra Modelo (Mexico)

6.00 Dos Equis (Mexico)

10.00 Rogue Juniper Ale

8.00 Sam Adams Light (Boston, Ma) Light Lager

10.00 Rogue Mocha Porter

10.00 Dogfish Head 60 Minutes IPA (Delaware) Pale Ale

7.00 Miller Lite (USA) Lager

7.00 Abita Purple Haze (Louisiana) Lager

13.00 Duvel (Belgium) Strong Golden Ale

8.00 Hofbrau ( Munich, Germany)

10.00 Stone IPA (California)

8.00 Quilmes (Argentina)

8.00 Estrella De Galicia (Spain) Lager

7.00 Tsing Tao (China)

13.00 Brooklyn Local 1 (Brookyln, Ny) Pale Ale

8.00 Victory Prima Pilsner (Pennsylvania) Pilsner

9.00 Victory Golden Monkey (Pennsylvania)

12.00 Raging Bitch IPA (Belgium)

12.00 Oak Arrogant Bastard (California) Ale

7.00 Midas Touch (Delaware)

15.00 Saison Dupont (Belgium)

9.00 Grolsch (Holland) Lager

8.00 Rolling Rock (USA) Light Lager

7.00 Michelob Ultra (USA) Low Carb

7.00 Bud Lite (USA)

8.00 Amstel Light (USA) Light Lager

9.00 Ommegang Abbey Ale (Cooperstown, Ny)

12.00 Hercules Double IPA (Denver, Colorado)

Non- Alcoholic Beer

7.00 O’Doul's (Missouri)

7.00 Buckler

7.00 St. Pauli Girl

7.00 Einbecker

7.00 Beck's Non Alcoholic (Germany)

Bottled Water‎

9.00 Evian

9.00 San Pellegrino

Soda's and Juices

6.00 Soda

6.00 Fresh Juice

6.00 Red Bull

Barista's

6.00 LAVAZZA Coffee Brewed with French Press

6.00 LAVAZZA Latte

7.00 LAVAZZACappuccino

6.00 LAVAZZA Espresso Available with fresh whole, skim or soy milk

6.00 MIGHTY LEAF BREWED TEAS Selection offered table side

Champagne‎

7 per glass Charles Lafitte Brut Prestige

17.00 Perrier Jouet Grand Brut

22.00 Veuve Cliquot Brut

20.00 Moet Nectar Imperial

29.00 Laurent Perrier Rose

35.00 Perrier Jouet Flower Bottle

Enomatic Wines by the Glass

Station One

19.32 Cinq Cepages Cabernet/Merlot/Cabernet Franc Malbec, Petit Verdot Château St. Jean 2005

18.40 Prevail, West Face Cabernet\Syrah Alexander Valley, California 2005

22.80 Spring Valley “Uriah” Merlot\Cab\Franc\Petit Verdot\Malbec Walla Walla Valley, Wash 2007

21.00 Pali Wine Company Pinot Noir, Momtazi Vineyard Willamette Valley, Oregon 2007

21.00 Antica Chardonnay, Napa, California 2007

18.40 Kistler Chardonnay, Vine Hill Road Vineyard Russian River, California 2006

18.90 Flowers Chardonnay, Sonoma Coast 2007

17.10 Illumination Sauvigon Blanc, Napa Valley 2007

Station Two

102.00 Cabernet Sauvignon Etc: Château Haut-Brion, 1Er Grand Cru Classe, Pessac-Leognan, France 1999

39.35 Cabernet/Merlot:”Insignia” Joseph Phelps, Napa Valley California 2006

32.66 Sangiovese/Cabernet Sauvignon: “Tignanello”, Antinori Tuscany, Italy 2006

25.76 Aglianico: “Serpico” Feudi Di San Gregorio, Campania Italy 2003

12.90 Tempranillo: Pesquera, Ribera Del Duero, Spain 2006

19.32 Cabernet Sauvignon: Stag's Leap Wine Cellars, “Artemis” Napa Valley, California 2006

28.52 Cht. Certan Marzelle, Pomerol 2006

9.60 Merlot: Blackstone “Reserve”, Sonoma County California 2007

Station Three

34.27 Cabernet Sauvignon Etc: Viña Almaviva Maipo Valley, Chile 2006

26.01 Merlot/Cabernet: Château-Bel Air Saint-Emilion 2006

21.15 Nebbiolo: Pio Cesare, Barolo, Piedmont, Italy 2005

44.54 Cabernet Sauvignon Etc: Opus One, Robert Mondavi Rothschild Napa Valley, California 2006

9.90 Cabernet Sauvignon: ‘Cuvée Alexandre’, Casa Lapostolle, Colchagua, Chile 2007

10.80 Garnacha, Etc: Scala Dei, Priorato Crianza Spain 2004

13.50 Cabernet Sauvignon: Provenance, Rutherford Napa Valley, California 2006

18.40 Merlot: Duckhorn, Napa Valley, California 2007

34.27 Cabernet Sauvignon Etc: Viña Almaviva Maipo Valley, Chile 2006

Station Four

14.10 Corvina Etc: Amarone Classico, Righetti, Veneto Italy 2005

11.20 Tempranillo/Syrah/Cab. Sauv: Elements by Artesa, Napa Sonoma, California 2006

9.30 Shiraz: Wolf Blass “Gold Label”, South Australia 2006

12.90 Cabernet Sauvignon Etc: Tapestry Reserve Beaulieu Vineyard, Napa Valley, California 2006

11.20 Syrah: Boxcar by Red Car, Sonoma County California 2007

10.40 Zinfandel: Ravenswood, Sonoma County California 2006

15.00 Grenache/Syrah: Vieux-Lazaret Chateauneuf-Du-Pape, Rhône Valley, France 2007

11.70 Grenache: Betts and Scholl, Barossa, Australia 2007

Station Five

16.80 Cabernet/Merlot: Château De Pez, Saint-Estephe 2007

21.00 Merlot: Northstar, Columbia Valley, Washington 2006

20.40 Cab. Sauv/Merlot: Château Bastide-Dauzac Margaux, France 2005

10.80 Cabernet Sauvignon: Newton “Red Label” Napa Valley California 2007

8.40 Malbec: Graffigna, San Juan, Argentina 2007

12.00 Merlot: Vistorta, Conte Brandolini, Friuli, Italy 2004

12.00 Sangiovese Etc: Ruffino Chianti Classico Riserva Tan Label, Tuscany, Italy 2006

9.60 Merlot: Sterling Vineyards, Napa Valley, California 2005

Station Six

13.20 Numanthia Termes, Tinto De Toro, Spain 2007

34.00 Pinot Noir: Domaine Latour, Corton-Grancey Grand Cru, Burgundy, France 2005

7.20 Negroamaro/Primitivo/Cab. Sauv: Tormaresca, Neprica Puglia, Italy 2008

9.60 Cabernet Sauvignon: Beringer, Knights Valley 2007

13.35 Tempranillo Blend: Ysios, Rioja Reserva, Spain 2002

22.35 Pinot Noir: Domaine Drouhin, Willamette Valley Oregon 2007

9.75 Sangiovese Blend: Monsanto Chianti Classico Tuscany, Italy 2006

18.75 Pinot Noir: Flowers, Sonoma Coast, California 2008

Station Seven

19.50 Pinot Noir: Joseph Drouhin, Gevrey-Chambertin, Burgundy France 2007

15.00 Pinot Noir: Emeritus, Russian River Valley, Sonoma California 2006

11.40 Pinot Noir: Gloria Ferrer, Carneros, California 2006

9.90 Pinot Noir: Acacia, “Winery Lake”, Napa/Carneros California 2006

8.40 Grenache/Mourvèdre/Syrah: J-L Colombo, “Les Abeilles” Côtes-Du-Rhône, France 2007

9.60 Gamay Noir: Duboeuf “Jean Descombes” Morgon Cru Beaujolais, France 2006

10.50 Dom. Chandon Pinot Noir Rose Carneros, Napa 2006

16.80 Grenache/Cinsault/Syrah: Rosé, Domaine Ott “Clos Mireille” Provence, France 2008

Station Eight

10.80 Chardonnay: Br Cohn, Sonoma County California 2008

35.70 Chardonnay: Bouchard Corton-Charlemagne Burgundy, France 2006

9.00 Gloria Ferrer Chardonnay, Carneros, California

18.98 Chardonnay: Moret-Nominé Meursault “Cromin” Burgundy, France 2007

11.40 Chardonnay: Chateau Ste. Michelle “Indian Wells”Columbia Valley, Washington 2007

9.30 Chardonnay: Au Bon Climat, Santa Barbara County California 2008

9.15 Sauvignon Blanc/Muscat/Viognier/Chardonnay: Conundrum California 2008

15.00 Grenache Blanc / Clairette / Bour Boulenc / Roussanne: Vieux-Lazaret Chateauneuf-Du-Pape, Rhône Valley France 2007

Station Nine

11.80 Chardonnay: Louis Latour Pouilly-Fuissé, Burgundy France 2009

10.20 Vernaccia, Etc: Terre Di Tufi, Teruzzi and Puthod Tuscany 2006

9.15 Chardonnay: Kim Crawford “Unoaked” Marlborough, New Zealand 2008

9.75 Sauvignon Blanc: Cloudy Bay, Marlborough New Zealand 2009

11.55 Pinot Grigio: Jermann, Friuli, Italy 2008

9.30 Riesling: Pierre Sparr, Alsace, France 2008

9.75 Sauvignon Blanc: Château De Sancerre, Loire Valley France 2008

8.80 Sauvignon Blanc/Semillon: Château Bonnet Entre-Deux-Mers, France 2006

Station Ten

8.40 Vermentino: Sella Mosca, Sardinia, Italy 2008

9.75 Riesling: “Eroica”, Dr. Loosen / Château Ste. Michelle Columbia Valley, Washington 2008

9.60 Chenin Blanc: Château De Monfort Vouvray, Loire Valley France 2007

15.00 Riesling: S.A. Prum, Graacher-Himmelreich Spätlese, Mosel Germany 2006

8.80 Fumé (Sauvignon) Blanc: Ferrari-Carano, Sonoma County California 2009

11.20 Pinot Grigio: Livio Felluga, Friuli, Italy 2007

9.60 Sauvignon Blanc: Sterling Vineyards “Organic Series” Mendocino, California 2008

11.20 Albariño: Serra De Estrella, Rías Baixas, Spain 2007

Signature Cocktails

14.00 Designed by Our Own Mixologist Andres Aleman

14.00 Kiucumber Sobieski vodka, st. germain, kiwi, cucumber, basil, fresh lime juice

14.00 Sante Ultimat, veev, mint, acai juice, pineapple juice, fresh lime juice,

14.00 Guava Cooler Jose cuervo silver, solerno, fresh lime juice, guava juice, sugar/cayenne rim

14.00 Strawberry Shrub Cake Sobieski vodka, strawberry/basil shrub, liquor 43, fresh lime juice, soda

14.00 Summer Thyme Tanqueray, black berries, blue berries, thyme infused agave, velvet falernum, fresh lime juice, soda

14.00 Peach Smash Jack daniels, peaches, honey, ginger root, lime juice, peach bitters

14.00 Lycheespumante Lychee infused absolut, canton, champagne, lychee foam

14.00 Tipsy Fresa Ty ku black, strawberries, ginger root, champagne

14.00 Carioca Passion Sagatiba, black peppercorns,‎ basil, fresh lime juice, raw sugar, passion fruit

14.00 Hot and Dirty Sobieski vodka, olive brine infused with jalapeno, bacon stuffed olives

14.00 Apple Crisp Makers mark infused with green apples, house cinnamon syrup, fresh lime juice, house ginger beer

14.00 Smoke and Fire Jose cuervo silver infused with pineapples, fresh lime juice, ilegalmezcal, peychauds bitters, egg white, jalapeno tincture

Classic Cocktails‎

13.00 Pimm's Cup Hendick’s, cucumber, ginger root, fresh lime juice

13.00 Vesper Absolut, tanqueray, lillet blanc, flamed lemon peel

13.00 Zombie Flor de cana, bacardi 8, bacardi 151, lime juice, grapefruit juice, orange juice, velvet falernum, pineapple syrup, lucid absinthe, angostura bitters

13.00 Sazerac R1 whiskey, peychaud bitters, sugar cube, lucid absinthe

13.00 Pisco Sour Gran sierpe, fresh lime juice, egg white, angostura bitters

13.00 Forge Manhattan Jim beam rye whiskey, port, cherry bitters, dark/sweet cherry

MOTHER'S DAY MENU 2013

BUFFET 85.00 plus service charge and tax INCLUDES COMPLIMENTARY MIMOSAS CHILDREN UNDER 12 YRSS $35

Chef Dewey’s magnificent “appetizer” spread

Bloody Mary ceviche of grouper & snapper, grilled celery

Forge chopped salad; Deviled eggs

Sliced prosciutto with grilled melon, sun dried figs, arugula, pomegranate syrup

Tortellini pasta salad. Arugula and smoked tomato

Oak grilled turkey sausage; lobster corn chowder

Vanilla waffles, sautéed bananas and mascarpone

Farro and broccoli rabe salad with toasted garlic and truffle oil

Roasted beets, goat cheese and mango

Granola and berries; Assorted muffins; Corn bread; Bagels, cream cheese

Crisp Nueske bacon; Cheddar grits potato pancakes, apple- lemon sauce

Sweet Dreams are Made of This -Dessert Table A dessert table of‎ House made Desserts; Cakes; Sweet Breads & fruit including Black and White cookies, Pecan squares, Crème brûlé; Carambola Upside Down Cake; Warm Chocolate Bread Pudding; Rum Raisin Rice Pudding

Please choose One Entree

Entrées

please select one, becaUSE MOM SAID

PAN SEARED CHICKEN BREAST

CURRY SAUCE, BASIL OATMEAL, CRISPY FIGMIAMI MONTE CRISTO

PULLED PORK SANDWICH, BATTERED AND PAN SEARED , CARAMBOLA JAM , CRISPY PICNIC FRIES

mac and cheese

Topped with roasted wild mushrooms and truffle

ADD LOBSTER -$12

Forge French toast

Sautéed apples and mango

Land of Goshen maple syrup

Steak and eggs

Grilled HANGER STEAK, goat cheese frittata, peppercorn gravy

Smoked salmon

Crispy capers, crostini, crème fraiche, grilled pomelLo

Eggs Benedict “Jersey Shore”

Poached eggs, grilled, butter bialy, Taylor HAM, “Dewey hot” béarnaise

Almond seared chicken paillard

Topped with a chiffonade of greens

Capers and chicken jus

Grilled salmon

Basil mashed, orange reduction, heart of palm salad

TURKEY AND EGGWHITE FRITATTA

HOUSE SMOKED TURKEY, LEEKS, WHITE CHEDDAR , TOMATO PORCINI SAUCE

LOBSTER AND BASIL PENNE PASTA

BASIL CREMA, PULLED LOBSTER , ROASTED GARLIC , TRUFFLE OIL , ARUGULA

$16 ADDITIONAL