Sunday Brunch Menu (as of 1/11/21)

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

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

Spanakopita’s
flaky phyllo triangles with spinach and cheddar cheese blend


All Entrees Include an Assortment of Brunch Breads and Fresh Fruit

​POACHED EGG SPECIALTIES

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

Florentine
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

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

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

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

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

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

Triple
mix and match any three


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

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

Pacifica
smoked salmon, cream cheese, scallions, topped with Hollandaise

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

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

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


SOMETHING ELSE

​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


BRUNCH COCKTAILS

​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)


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​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.
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Choices Restaurant and Rotisserie 
​(802) 422-4030






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