Brunch

Crêpes, served with a green salad

• Galette, ham, Swiss, and eggs over easy. 8.
• Local Pear, pecan and maple butter. 7
• Armagnac Sausage, cranberries, Vermont cheddar, egg, and basil. 9.

Salads

• House, organic baby greens, endive, and tomato. 7.
• Tourterelle, arugula, goat cheese, artichokes, dried cherries, and pecans in a mustard vinaigrette. 8

Sweets

• Buttermilk Pancakes, with seasonal fresh fruit and Vermont maple syrup. 8.
• French Toast, Bourbon French bread, pecans, bananas, and Vermont maple syrup. 9.

Specialties

• Palette, open faced omelet with cubed brioche and vegetables, served over a mesclun salad. 9
• L'Océane, a lobster, fromage blanc, and chive omelet. 12
• Garlic Sausage Frittata, with market vegetables and a green salad. 10
• Omelet à la Carte, choice of 3 - roasted pepper, tomato, ham, mushroom, zucchini, Swiss, brie, cheddar. 10
• Scrambled Eggs and Asparagus, with Vermont bacon and home fries. 10
• French Burrito Crêpe Roll, scrambled eggs, local vegetables, Swiss, and sausage, with fries and salad. 11
• Tourterelle Burger, Swiss and bacon with baby greens and fries. 11
• Moules Frites, mussels in tomato garlic white wine sauce and fries. 13
• Roasted Salmon, with a spring salad topped with dried cherries and artichokes in a mustard vinaigrette.14
• Steak and Eggs, Brant Farms hanger, with home fries and mixed greens. 14
  

Sides 4.

• Toasted Brioche / Side Salad / Bacon / Duck Sausage / Scrambled Eggs / Home Fries / Asparagus / French Fries.