Brunch
Sundays 11:30 to 3

BREAKFAST SELECTIONS

EGGS BENEDICT
Poached eggs with Canadian bacon served on an English muffin
with hollandaise sauce.     12~

EGGS FLORENTINE
Poached eggs on a bed of wilted spinach with cheese fondue.
Served on an English muffin.     12~

CORNED BEEF HASH   
Poached eggs with homemade hash served with English muffin and hollandaise sauce.     12~

BRIOCHE FRENCH TOAST WITH BANANAS BRANDY FLAMBÉ
12~

ARTICHOKE, ASPARAGAS, SPINACH & CHEDDAR OMELETTE
16~

STEAK & EGGS
7oz. sirloin steak served with scrambled eggs.     16~

LOBSTER & FILET EGGS BENEDICT
Toasted English muffins – one topped with filet mignon, the other with lobster,
both with a poached egg and hollandaise sauce.      20~

   SANDWICHES
Served with homefried potatoes.

PILGRIMS CLUB
Roast turkey, homemade cranberry sauce, cheddar cheese,
lettuce and tomato and mayonnaise on toasted oat bread.      10 ~

LOBSTER ROLL   
Fresh native lobster in a light lemon dressing on a croissant.     21~
    
      TUNA BLT
       Fire grilled Yellowfin tuna with lettuce, tomato,
       bacon and mayonnaise on rosemary focaccia bread.      15~
      
      ROAST BEEF
       Roast beef on rosemary focaccia bread with lettuce,
       tomato, red onion and mayonnaise.       12~
    
    
SALADS

LOBSTER SALAD
Fresh native lobster in a light lemon dressing over mesclun greens
with tomatoes, cucumbers and red onion.     21~

CHEF DE CUISINE ~ JAQUES DESIRE MOONSAMY
GENERAL MANAGER ~ JULIET INTROCASO

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