Sunday Brunch Menu (as of 1/11/21)

Soup du Jour
​cup or bowl 
Vermont Bagel
with cream cheese

Bagel & Lox
with cream cheese, scallions, Lox, and capers

flaky phyllo triangles with spinach and cheddar cheese blend

All Entrees Include an Assortment of Brunch Breads and Fresh Fruit


​Traditional Benedict
a classic on English muffins with Canadian Bacon and Hollandaise Sauce

fresh spinach, sliced tomatoes, cheddar cheese blend, baked and topped with Hollandaise sauce

Choices Corned Beef Hash
pulled from our own cooked briskets, sautéed with peppers, onions, and potatoes, topped with Hollandaise sauce

a local favorite, petite filets with pâté on English muffins, topped with Madeira Wine sauce

Andouille sausage, onions, bell peppers, and cheddar cheese blend, topped with Hollandaise sauce

seasoned whipped potatoes and eggs baked with cheddar cheese blend, served with bacon

for those of you who only want one egg and muffin, any single of above is available

when you can’t decide –– mix and match any two

mix and match any three

Three eggs whipped with a dash of cream, served with wheat toast and home fries

spinach, broccoli, fresh Maine crab, cheddar cheese blend, topped with Hollandaise

smoked salmon, cream cheese, scallions, topped with Hollandaise

bacon, onions, mushrooms, tomatoes, cheddar cheese blend topped with Hollandaise

linguica sausage, bell peppers, onions, tomato, and cheddar cheese blend

baked in a flour tortilla with salsa, cheddar cheese blend, scallions, sour cream, and black olives


​French Toast
thick sliced cinnamon swirl bread, Vermont maple syrup, choice of bacon or maple sausage

Crêpe du Jour
depending on Chef’s whims

Patty-Melt Burger
on grilled rye bread with 1,000 island dressing, cheddar cheese blend, and grilled onions

Chicken Sandwich
seared chicken with tomato sauce, cheddar cheese blend, on homemade baguette

Pasta Primavera
homemade tri-color fettuccine with mixed vegetables, choice of Alfredo or olive oil/garlic

Tri-Color Fettuccine with Cajun Shrimp
with blackened shrimp and mixed vegetables, tossed with olive oil

Coquille St. Jacques
scallops, mushrooms, and Mornay sauce with Duchess potatoes, served gratinee


​Tito’s Bloody Mary
Tito’s Handmade Vodka and house-made bloody mix

Ski Bum Spritz
Korbel Champagne, St. Germain, splash club soda and grapefruit juice

Jump Start
Guinness with a shot of espresso

Dirty Bloodytini
Absolut Peppar Vodka, olive juice, house-made spice bloody mix

Brunch Lebowski
tall Stoli Vanil, Kahlua, milk, and espresso

Moon Glow
tall Woodford Reserve Bourbon, ginger beer, fresh lime

Classic Mimosa
Cook’s Champagne, splash of triple sec, orange juice
(Make it a tall or “K.O.SSA” with Grand Marnier)

​The Vermont Department of Health warns that consuming raw or undercooked meats, poultry, seafood and or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

Choices Restaurant and Rotisserie 
​(802) 422-4030