03.11.10
Brunch
Starters
Housemade Breads
Brioche French Toast
Fruit Plate
Entrees
Debris and Poached Eggs
on a buttermilk biscuit and topped with a demi-glace hollandaise
12.50
Steak and Eggs
grilled tenderloin with poached eggs topped with a bernaise sauce and served over hash browns
12.50
Corned Beef Hash
housemade corne4d beef, local new potatoes, poached eggs and a horseradish cream sauce
12.00
Grilled Shrimp and Grits
served with an andouille red eye gravy
10.50
Dante’s Eggs Benedict
roasted rosemary rubbed pork loin, sliced, and served over a buttermilk biscuit with honey, poached eggs, and hollandaise
12.50
Seafood Cakes
Gulf fish and lump crabmeat cakes grilled and served over a bourbon creamed corn sauce with marinated crab fingers
13.50
Mississippi Blueberry Pancakes
with Smith Creamery butter and maple syrup
9.00
Brioche French Toast
Louisiana peaches, toasted almonds, whipped cream
11.00
Dante Omelette
three egg omelette filled with bacon, potatoes, and Swiss cheese
9.50
Crabmeat and Brie Omelette
with green onions and tomatoes
10.50
Veggie Omelette
three egg omelette filled with slow-roasted tomatoes, shiitake mushrooms, and gruyere cheese
9.00
Salads
Grilled Shrimp & Heirloom Tomato Salad
mixed greens, goat cheese, pickled snap beans, cane viaigrette
12.00
Crabmeat Cobb Salad
fresh crabmeat on mixed greens with chopped egg, bacon, avocado,
Stilton cheese and tomato toassed with a buttermilk dressing
12.50
Sandwiches
Grilled Gulf Fish Sandwich
on French bread with ancho mayonnaise, creole tomatoes, bacon, goat cheese, and local sprouts
12.50
BLT&E
Berkshire pork bacon, arugula, and local tomato with fried egg
9.50
Sides
- Stone Ground Grits
- Cheese Grits
- Buttermilk Biscuits
- 3 slices of Berkshire Bacon
- Hash Browns
- Toast
- 2 eggs any style
- Fruit
