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
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
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)
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.
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
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
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)
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
