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 bearnaise sauce and served over hash browns

12.50

Roasted Duck Hash Cake

with fried eggs and a Jack Daniels & peach barbeque sauce

12.50

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

Buttermilk Pancakes

three pancakes finished with blueberry maple syrup

9.50

Bread Pudding French Toast

grilled classic bread pudding dipped in custard served over cinnamon whipped cream and topped with seasonal fruit sauce

10.00

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 Chicken and Romaine Salad

with applewood smoked bacon, candied pecans, and a goat cheese dressing

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

applewood smoked bacon, arugula, and local tomato with fried egg

9.50

Sides

• Stone Ground Grits
• Buttermilk Biscuits
• Applewood Smoked bacon
• Hash Browns
• Toast
• 2 eggs any style