MOTHER’S DAY BRUNCH SUNDAY, MAY 10, 2020

CHILLED SHELLFISH

Poached Shrimp Cocktail Island Creek Oysters Tarragon-Dijon Black Mussel Salad Cocktail Sauce, Mignonette, & Fresh

H O R S D ‘ O EUVRES

B.P.I. Deviled Eggs Country Style Pâté with House-made Pickles, Dijon, Grilled Baguette International & Regional Cheeses with Heritage Crackers Smoked Atlantic Salmon with Accompaniments Marinated Cherry Tomato & Baby Mozzarella Caprese Skewers Crab Hushpuppies Tuna Tartar in Cucumber Cups with Ginger Mango Emulsion & Wasabi Caviar Gulf of Maine Monkfish Cakes with Chorizo Tartar Sauce Stuffed Mushrooms with Sausage & Boursin Cheese Warm Goat Cheese with Tomato Jam & Candied Pecan Short Rib Arancini Crudités with Green Goddess Dressing & Buttermilk Aioli Mediterranean Platter: Lemon Hummus, Olives, Baba Ghanouj, Marinated Feta, Crispy Pita Parfait Bar: House-made Granola, Chilled Fruit, Seasonal Berries, Yogurt

SOUPS

New England Clam Chowder Truffle-Asparagus Chilled Strawberry Gazpacho

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Assorted Breads & Rolls Whipped & Molasses Butter

Executive Chef Wes Philbrick Chef de Cuisine Michael Geary Chef Caitlan Morris *Consuming raw or undercooked foods may increase your risk of foodborne illness, especially if you have certain medical conditions. SALADS

Mixed Baby Green Salad with Cucumber, Tomato, Carrot German Potato Salad with Bacon, Scallion, Cider Vinaigrette Traditional Caesar Salad Tortellini Salad with Olives, Tomato, Zucchini, Garlic, Lemon Asparagus Salad with Caramelized Pearl Onions, Arugula, Black Truffle Dressing Local Fiddlehead and Mushroom Salad with Caramelized Cipollini Onion and Roasted Shallot Vinaigrette Chilled Broccoli Salad with Golden Raisin Sherry Vinaigrette Roasted Beet Salad with Arugula, Goat Cheese, Pecan, Beet Vinaigrette

E N T R É E SELECTIONS

BLUEBERRY STUFFED FRENCH TOAST Applewood Smoked Bacon, Blueberries, Maine Maple Syrup, Whipped Cream

PAN SEARED SALMON Almond & Cranberry Pilaf , Roasted Broccoli, & Honey Relish

MAINE LOBSTER BENEDICT House-made Chive Hollandaise Sauce & Potatoes O’Brien

GRILLED FILET MIGNON* Truffle Potato Pave, Honey Glazed Carrot, Rosemary Demi-glace

POLENTA CAKE Ginger & Rutabaga Purée garnished with Pickled Ramps

DESSERTS

• Served with Coffee & Tea • Blueberry Pie • Almond Brittle • Fruit Tart • Passion Fruit Curd Tartelettes • Chocolate Covered Strawberries • House -made Chocolate Truffles • French & Coconut Macaroons •Mini Cinnamon Roll • Chocolate Ganache Torte • Assortment of Cookies • Profiteroles •Chocolate Croissants• Mini Blueberry Coffee Cake • Danish • Banana Bread• Palmiers • Assortment of Fresh Berries & Crème Anglaise

ADULTS $70 CHILDREN (12 AND UNDER) $40

SEATING FROM 10:00 AM TO 3:00 PM

LIVE MUSIC FROM 11:00 AM TO 3:00 PM Executive Chef Wes Philbrick Chef de Cuisine Michael Geary Pastry Chef Caitlan Morris *Consuming raw or undercooked foods may increase your risk of foodborne illness, especially if you have certain medical conditions.