Laporta's Restaurant

as available, with a tangy lemon vinegar seafood barbecue sauce

roma tomato and black olive relish with brie, goat cheese and garlic toast

sweet onions in a pie shell with a saga bleu cheese soufflée

chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds

apples and caramelized onions, topped with maple bourbon glaze

served with toasted naan

in tomato broth

with minced herbs lemon garlic butter broth

soppressata with ginger broth

tossed with croutons and Caesar dressing Available in small or large

Chopped greens with mint, granny smith apples, crushed peanuts and ginger dressing. Available in small or large

Mixed greens with asparagus, dates, seared sopressata and terragon dressing. Available in small or large

mixed greens with kalamata olives, ring onions, artichoke hearts, tomatoes, feta cheese and creamy balsamic dressing Available in small or large

penne pasta with italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed

julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and parmesan cheese

jumbo shrimp and fresh clams, sautéed with a white wine butter over a nest of linguine with a pinch of crushed red pepper

Mahi Mahi fillet over jasmine rice with a spicy green curry coconut broth with sweet peppers and cilantro

fresh virginia trout fillets rolled in french mustard and herbed bread crumbs sautéed in olive oil and served over jasmine white rice with a lime berre blanc

North Atlantic Maine Salmon topped with bleu cheese and mango salsa served with asparagus with sweet soy reduction

boneless chicken breast stuffed with feta cheese, spinach and roasted red bell pepper wrapped with apple wood smoked bacon roasted and finished with a fresh thyme reduction

House made vegetable cakes, browned in olive oil and baked over a puree of red bell pepper with asparagus and sweet potato chips

sliced aged hanger steak marinated in makers mark bourbon grilled, bar-b-qued and served with our southern style mac and cheese

tenderloin medallions seared golden brown with parmesan cheese and a garlic, lemon, butter and white wine sauce

godiva chocolate mousse cake, carrot cake, strawberry fleurette

Sautéed mushrooms and onions tossed in a savory bread and finished with cheddar cheese

With a tangy seafood lemon vinegar barbecue sauce

Chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds

Romano tomato and black olive relish with Brie, goat cheese and garlic toast

Served with blanched asparagus and goat cheese and a roasted poblano pepper puree

Sweet onions in a pie shell with Saga bleu cheese soufflé topped with Vermont cheddar cheese

served over mesclun greens with heirloom tomatoes (as available) and balsamic vinaigrette

apples and caramelized onions with Maple bourbon glazw

served with toasted naan

in a tomato broth

in a minced herb and lemon garlic butter broth

Romaine Greens with Caesar Dressing and house made crutons

Mixed Greens with tomatoes, cucumbers, kalamata olives and Blue cheese crumbles. With an Italian Vinaigrette

Mesclun Greens with Daikon radish, beets and Fresh fruit. With pear emulsion dressing

Grilled chicken over mixed greens with corn kernels, dates and ginger dressing

Grilled fresh fish of the day over Romaine and mesclun greens

Grilled Jumbo shrimp over green leaf lettuce with artichoke hearts and homemade shoestring potatoes drizzled with a balsamic cream vinegar dressing

Calamada olives, ring onions, Feta cheese and seared pork loin served over greens with balsamic vinaigrette

Broiled fresh filet of salmon over Romaine and mesclun greens with fresh fruit and pear emulsion

Chilled orzo salad with kalamata olives, feta and balsamic vinaigrette.

Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed

Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese

Jumbo shrimp and fresh clams, sautéed with a white wine butter over a nest of linguine with a pinch of crushed red pepper

Fresh salmon over fettuccini noodles with a dill infused cream

Shiitake and Button mushrooms tossed in olive oil with pimento and spinach over penne

reggiano and ricotta ravioli with buton and oyster mushrooms over a bed of marinara, topped with folded sweet basil

Sirloin steak medallion with scrambled eggs and hash browned potatoes with fresh asparagus and Hollandaise Sauce

Golden brown Brioche rolled in milled oats and almonds with fresh berry coulis and pure Vermont Maple syrup

Poached eggs and ham over toasted Brioche topped with Hollandaise Sauce

Seared Jumbo Sea Scallops, Shrimp and Talapia wrapped in a homemade crepe and draped in Amontillado cream

Fresh Virginia trout fillet rolled in French mustard and herbed bread crumbs,sautéed in olive oil and served over jasmine white rice with a lime berre blanc

Three egg frittata with roasted peppers, onions, prosciutto and reggiano Parmigiano

Tenderloin medallions seared golden brown with Parmesan cheese and a garlic, lemon, butter and white wine sauce

Two eggs any style with choice of bacon or sausage, grits or hash browns, toast, muffin or biscuit

Fresh fillets of Tilapia braised in Olive Oil and served with Dill, cucumber and yogurt relish and Jasmine rice

Served Over Spaghetti with a white wine garlic cream

Prepared with fresh ricotta, mozzarella, ground beef and the chef's tomato sauce, seasoned with fresh herbs and Parmesan cheese

Fresh fillet of Tilapia braised in olive oil served with dill, cucumber and yogurt relish and Jasmine rice

Chicken Breast and Italian sausage with fresh tomato and onion over spaghetti

Chicken breast sauteed and topped with tomato sauce and provolone cheese, served with pasta.

Fillet cut and topped with fresh,sweet basil, drizzled with garlic white wine sauce

Tossed with baby clams, parsley and white wine sauce

True Italian meat sauce simmered all day with his herbs and spices

Herb roasted chicken braised with an orange glaze

6:00-9:00 Jim West Solo Piano

6:00- 9:00 Antonio James Solo jazz piano

6:00-9:00 1st Wednesday: Steve Ragsdale 2nd Wednesday: Ken Kilpatrick Band 3rd Wednesday: Ester Haynes 4th Wednesday: James Bazen Trio

6:00-9:00 Ken Kilpatrick and Friends; Contemporary Jazz

7:00-11:00 Satin Doll Trio; Torch Songs

7:00- 11:00 Sharon Clark Trio; Jazz Standards

Brunch: 11:30am- 3:00pm Various Artists Dinner: 6:00pm- 9:00pm Walt Johns Trio

Available on Sundays only 11:00-3:00

Available on Sundays only 11:00-3:00

Served Over Spaghetti with a white wine garlic cream

Prepared with fresh ricotta, mozzarella, ground beef and the chef's tomato sauce, seasoned with fresh herbs and Parmesan cheese

Fresh fillet of Tilapia braised in olive oil served with dill, cucumber and yogurt relish and Jasmine rice

Chicken Breast and Italian sausage with fresh tomato and onion over spaghetti

Chicken breast sauteed and topped with tomato sauce and provolone cheese, served with pasta.

Fillet cut and topped with fresh,sweet basil, drizzled with garlic white wine sauce

Tossed with baby clams, parsley and white wine sauce

True Italian meat sauce simmered all day with his herbs and spices

Herb roasted chicken braised with an orange glaze

6:00-9:00 Jim West Solo Piano

6:00- 9:00 Antonio James Solo jazz piano

6:00-9:00 1st Wednesday: Steve Ragsdale 2nd Wednesday: Ken Kilpatrick Band 3rd Wednesday: Ester Haynes 4th Wednesday: James Bazen Trio

6:00-9:00 Ken Kilpatrick and Friends; Contemporary Jazz

7:00-11:00 Satin Doll Trio; Torch Songs

7:00- 11:00 Sharon Clark Trio; Jazz Standards

Brunch: 11:30am- 3:00pm Various Artists Dinner: 6:00pm- 9:00pm Walt Johns Trio

Available on Sundays only 11:00-3:00

Available on Sundays only 11:00-3:00

in Tomato Broth

with minced herbs lemon garlic butter broth

with sopressata, ginger broth

With a tangy lemon vinegar seafood barbecue sauce

Roma tomato and black olive relish with brie, goat cheese and garlic toast

Sweet onions in a pie shell with Saga bleu cheese soufflée topped with Vermont cheddar cheese and almonds

Chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds

apples and caramelized onions, topped with maple syrup bourbon glaze

Served with Naan

with dry aged soppressata and capocollo

Chopped greens with Mint, granny smith apples, crushed peanuts, and ginger dressing Available in Small or Large

Romaine tossed with crouton and Caesar dressing Available in Small or Large

Mixed greens with Kalamata olives, ring onions, artichoke hearts, tomatoes, Feta cheese and creamy balsamic dressing. Available in small or large

Mixed greens with asparagus, dates, seared soppressata and terragon dressing Available in small and large

Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed

Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese

Jumbo shrimp and fresh clams, sauteed with a white wine butter over a nest of linguine with a pinch of crushed red pepper

House made Vegetable Cakes, browned in olive oil and baked over a puree of red bell pepper with asparagus and sweet potato chips

Mahi Mahi fillet over jasmine rice with a spicy green coconut curry broth with sweet peppers and cilantro

Fresh Virginia Trout fillets rolled in French mustard and herbed bread crumbs sautéed in olive oil and served over jasmine rice an lime beurre blanc

North Atlantic Maine Salmon topped with bleu cheese and mango salsa served with asparagus and jasmine rice with a sweet soy reduction

Boneless Chicken Breast stuffed with feta cheese, spinach and roasted red bell pepper wrapped in apple wood smoked bacon roasted and finish with a thyme reduction. Served with Savory Bread pudding. *Can Be made Gluten Free by request*

Sliced aged hanger steak marinated in Makers Mark Bourbon. Grilled, bar-b-qued and served with our southern style mac and cheese

Grilled twelve ounce Angus Beef Strip Loin on a bed of demi-glace with roasted potato and fresh vegetable

Tenderloin medallions seared golden brown with parmesan cheese and a garlic, lemon butter white wine sauce

with herbs, parmesan and garlic

made with mushrooms and onions and Vermont cheddar cheese

as available, with a tangy lemon vinegar seafood barbecue sauce

roma tomato and black olive relish with brie, goat cheese and garlic toast

sweet onions in a pie shell with a saga bleu cheese soufflée

chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds

apples and caramelized onions, topped with maple bourbon glaze

served with toasted naan

in tomato broth

with minced herbs lemon garlic butter broth

soppressata with ginger broth

tossed with croutons and Caesar dressing Available in small or large

Chopped greens with mint, granny smith apples, crushed peanuts and ginger dressing. Available in small or large

Mixed greens with asparagus, dates, seared sopressata and terragon dressing. Available in small or large

mixed greens with kalamata olives, ring onions, artichoke hearts, tomatoes, feta cheese and creamy balsamic dressing Available in small or large

penne pasta with italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed

julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and parmesan cheese

jumbo shrimp and fresh clams, sautéed with a white wine butter over a nest of linguine with a pinch of crushed red pepper

Mahi Mahi fillet over jasmine rice with a spicy green curry coconut broth with sweet peppers and cilantro

fresh virginia trout fillets rolled in french mustard and herbed bread crumbs sautéed in olive oil and served over jasmine white rice with a lime berre blanc

North Atlantic Maine Salmon topped with bleu cheese and mango salsa served with asparagus with sweet soy reduction

boneless chicken breast stuffed with feta cheese, spinach and roasted red bell pepper wrapped with apple wood smoked bacon roasted and finished with a fresh thyme reduction

House made vegetable cakes, browned in olive oil and baked over a puree of red bell pepper with asparagus and sweet potato chips

sliced aged hanger steak marinated in makers mark bourbon grilled, bar-b-qued and served with our southern style mac and cheese

tenderloin medallions seared golden brown with parmesan cheese and a garlic, lemon, butter and white wine sauce

godiva chocolate mousse cake, carrot cake, strawberry fleurette

Sautéed mushrooms and onions tossed in a savory bread and finished with cheddar cheese

With a tangy seafood lemon vinegar barbecue sauce

Chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds

Romano tomato and black olive relish with Brie, goat cheese and garlic toast

Served with blanched asparagus and goat cheese and a roasted poblano pepper puree

Sweet onions in a pie shell with Saga bleu cheese soufflé topped with Vermont cheddar cheese

served over mesclun greens with heirloom tomatoes (as available) and balsamic vinaigrette

apples and caramelized onions with Maple bourbon glazw

served with toasted naan

in a tomato broth

in a minced herb and lemon garlic butter broth

Romaine Greens with Caesar Dressing and house made crutons

Mixed Greens with tomatoes, cucumbers, kalamata olives and Blue cheese crumbles. With an Italian Vinaigrette

Mesclun Greens with Daikon radish, beets and Fresh fruit. With pear emulsion dressing

Grilled chicken over mixed greens with corn kernels, dates and ginger dressing

Grilled fresh fish of the day over Romaine and mesclun greens

Grilled Jumbo shrimp over green leaf lettuce with artichoke hearts and homemade shoestring potatoes drizzled with a balsamic cream vinegar dressing

Calamada olives, ring onions, Feta cheese and seared pork loin served over greens with balsamic vinaigrette

Broiled fresh filet of salmon over Romaine and mesclun greens with fresh fruit and pear emulsion

Chilled orzo salad with kalamata olives, feta and balsamic vinaigrette.

Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed

Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese

Jumbo shrimp and fresh clams, sautéed with a white wine butter over a nest of linguine with a pinch of crushed red pepper

Fresh salmon over fettuccini noodles with a dill infused cream

Shiitake and Button mushrooms tossed in olive oil with pimento and spinach over penne

reggiano and ricotta ravioli with buton and oyster mushrooms over a bed of marinara, topped with folded sweet basil

Sirloin steak medallion with scrambled eggs and hash browned potatoes with fresh asparagus and Hollandaise Sauce

Golden brown Brioche rolled in milled oats and almonds with fresh berry coulis and pure Vermont Maple syrup

Poached eggs and ham over toasted Brioche topped with Hollandaise Sauce

Seared Jumbo Sea Scallops, Shrimp and Talapia wrapped in a homemade crepe and draped in Amontillado cream

Fresh Virginia trout fillet rolled in French mustard and herbed bread crumbs,sautéed in olive oil and served over jasmine white rice with a lime berre blanc

Three egg frittata with roasted peppers, onions, prosciutto and reggiano Parmigiano

Tenderloin medallions seared golden brown with Parmesan cheese and a garlic, lemon, butter and white wine sauce

Two eggs any style with choice of bacon or sausage, grits or hash browns, toast, muffin or biscuit

Fresh fillets of Tilapia braised in Olive Oil and served with Dill, cucumber and yogurt relish and Jasmine rice

Served Over Spaghetti with a white wine garlic cream

Prepared with fresh ricotta, mozzarella, ground beef and the chef's tomato sauce, seasoned with fresh herbs and Parmesan cheese

Fresh fillet of Tilapia braised in olive oil served with dill, cucumber and yogurt relish and Jasmine rice

Chicken Breast and Italian sausage with fresh tomato and onion over spaghetti

Chicken breast sauteed and topped with tomato sauce and provolone cheese, served with pasta.

Fillet cut and topped with fresh,sweet basil, drizzled with garlic white wine sauce

Tossed with baby clams, parsley and white wine sauce

True Italian meat sauce simmered all day with his herbs and spices

Herb roasted chicken braised with an orange glaze

Served Over Spaghetti with a white wine garlic cream

Prepared with fresh ricotta, mozzarella, ground beef and the chef's tomato sauce, seasoned with fresh herbs and Parmesan cheese

Fresh fillet of Tilapia braised in olive oil served with dill, cucumber and yogurt relish and Jasmine rice

Chicken Breast and Italian sausage with fresh tomato and onion over spaghetti

Chicken breast sauteed and topped with tomato sauce and provolone cheese, served with pasta.

Fillet cut and topped with fresh,sweet basil, drizzled with garlic white wine sauce

Tossed with baby clams, parsley and white wine sauce

True Italian meat sauce simmered all day with his herbs and spices

Herb roasted chicken braised with an orange glaze

6:00-9:00 Jim West Solo Piano

6:00- 9:00 Antonio James Solo jazz piano

6:00-9:00 1st Wednesday: Steve Ragsdale 2nd Wednesday: Ken Kilpatrick Band 3rd Wednesday: Ester Haynes 4th Wednesday: James Bazen Trio

6:00-9:00 Ken Kilpatrick and Friends; Contemporary Jazz

7:00-11:00 Satin Doll Trio; Torch Songs

7:00- 11:00 Sharon Clark Trio; Jazz Standards

Brunch: 11:30am- 3:00pm Various Artists Dinner: 6:00pm- 9:00pm Walt Johns Trio

Available on Sundays only 11:00-3:00

Available on Sundays only 11:00-3:00

Served Over Spaghetti with a white wine garlic cream

Prepared with fresh ricotta, mozzarella, ground beef and the chef's tomato sauce, seasoned with fresh herbs and Parmesan cheese

Fresh fillet of Tilapia braised in olive oil served with dill, cucumber and yogurt relish and Jasmine rice

Chicken Breast and Italian sausage with fresh tomato and onion over spaghetti

Chicken breast sauteed and topped with tomato sauce and provolone cheese, served with pasta.

Fillet cut and topped with fresh,sweet basil, drizzled with garlic white wine sauce

Tossed with baby clams, parsley and white wine sauce

True Italian meat sauce simmered all day with his herbs and spices

Herb roasted chicken braised with an orange glaze

in Tomato Broth

with minced herbs lemon garlic butter broth

with sopressata, ginger broth

With a tangy lemon vinegar seafood barbecue sauce

Roma tomato and black olive relish with brie, goat cheese and garlic toast

Sweet onions in a pie shell with Saga bleu cheese soufflée topped with Vermont cheddar cheese and almonds

Chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds

apples and caramelized onions, topped with maple syrup bourbon glaze

Served with Naan

with dry aged soppressata and capocollo

Chopped greens with Mint, granny smith apples, crushed peanuts, and ginger dressing Available in Small or Large

Romaine tossed with crouton and Caesar dressing Available in Small or Large

Mixed greens with Kalamata olives, ring onions, artichoke hearts, tomatoes, Feta cheese and creamy balsamic dressing. Available in small or large

Mixed greens with asparagus, dates, seared soppressata and terragon dressing Available in small and large

Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed

Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese

Jumbo shrimp and fresh clams, sauteed with a white wine butter over a nest of linguine with a pinch of crushed red pepper

House made Vegetable Cakes, browned in olive oil and baked over a puree of red bell pepper with asparagus and sweet potato chips

Mahi Mahi fillet over jasmine rice with a spicy green coconut curry broth with sweet peppers and cilantro

Fresh Virginia Trout fillets rolled in French mustard and herbed bread crumbs sautéed in olive oil and served over jasmine rice an lime beurre blanc

North Atlantic Maine Salmon topped with bleu cheese and mango salsa served with asparagus and jasmine rice with a sweet soy reduction

Boneless Chicken Breast stuffed with feta cheese, spinach and roasted red bell pepper wrapped in apple wood smoked bacon roasted and finish with a thyme reduction. Served with Savory Bread pudding. *Can Be made Gluten Free by request*

Sliced aged hanger steak marinated in Makers Mark Bourbon. Grilled, bar-b-qued and served with our southern style mac and cheese

Grilled twelve ounce Angus Beef Strip Loin on a bed of demi-glace with roasted potato and fresh vegetable

Tenderloin medallions seared golden brown with parmesan cheese and a garlic, lemon butter white wine sauce

with herbs, parmesan and garlic

made with mushrooms and onions and Vermont cheddar cheese

as available, with a tangy lemon vinegar seafood barbecue sauce

roma tomato and black olive relish with brie, goat cheese and garlic toast

sweet onions in a pie shell with a saga bleu cheese soufflée

chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds

apples and caramelized onions, topped with maple bourbon glaze

served with toasted naan

in tomato broth

with minced herbs lemon garlic butter broth

soppressata with ginger broth

tossed with croutons and Caesar dressing Available in small or large

Chopped greens with mint, granny smith apples, crushed peanuts and ginger dressing. Available in small or large

Mixed greens with asparagus, dates, seared sopressata and terragon dressing. Available in small or large

mixed greens with kalamata olives, ring onions, artichoke hearts, tomatoes, feta cheese and creamy balsamic dressing Available in small or large

penne pasta with italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed

julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and parmesan cheese

jumbo shrimp and fresh clams, sautéed with a white wine butter over a nest of linguine with a pinch of crushed red pepper

Mahi Mahi fillet over jasmine rice with a spicy green curry coconut broth with sweet peppers and cilantro

fresh virginia trout fillets rolled in french mustard and herbed bread crumbs sautéed in olive oil and served over jasmine white rice with a lime berre blanc

North Atlantic Maine Salmon topped with bleu cheese and mango salsa served with asparagus with sweet soy reduction

boneless chicken breast stuffed with feta cheese, spinach and roasted red bell pepper wrapped with apple wood smoked bacon roasted and finished with a fresh thyme reduction

House made vegetable cakes, browned in olive oil and baked over a puree of red bell pepper with asparagus and sweet potato chips

sliced aged hanger steak marinated in makers mark bourbon grilled, bar-b-qued and served with our southern style mac and cheese

tenderloin medallions seared golden brown with parmesan cheese and a garlic, lemon, butter and white wine sauce

godiva chocolate mousse cake, carrot cake, strawberry fleurette

Sautéed mushrooms and onions tossed in a savory bread and finished with cheddar cheese

With a tangy seafood lemon vinegar barbecue sauce

Chopped mushrooms sautéed in herbed lemon cream served with toasted buttered rounds

Romano tomato and black olive relish with Brie, goat cheese and garlic toast

Served with blanched asparagus and goat cheese and a roasted poblano pepper puree

Sweet onions in a pie shell with Saga bleu cheese soufflé topped with Vermont cheddar cheese

served over mesclun greens with heirloom tomatoes (as available) and balsamic vinaigrette

apples and caramelized onions with Maple bourbon glazw

served with toasted naan

in a tomato broth

in a minced herb and lemon garlic butter broth

Romaine Greens with Caesar Dressing and house made crutons

Mixed Greens with tomatoes, cucumbers, kalamata olives and Blue cheese crumbles. With an Italian Vinaigrette

Mesclun Greens with Daikon radish, beets and Fresh fruit. With pear emulsion dressing

Grilled chicken over mixed greens with corn kernels, dates and ginger dressing

Grilled fresh fish of the day over Romaine and mesclun greens

Grilled Jumbo shrimp over green leaf lettuce with artichoke hearts and homemade shoestring potatoes drizzled with a balsamic cream vinegar dressing

Calamada olives, ring onions, Feta cheese and seared pork loin served over greens with balsamic vinaigrette

Broiled fresh filet of salmon over Romaine and mesclun greens with fresh fruit and pear emulsion

Chilled orzo salad with kalamata olives, feta and balsamic vinaigrette.

Penne pasta with Italian sausage in a lightly spiced tomato sauce with red and green peppers and fennel seed

Julienned chicken tossed in olive oil with sun-dried tomatoes, pine nuts and Parmesan cheese

Jumbo shrimp and fresh clams, sautéed with a white wine butter over a nest of linguine with a pinch of crushed red pepper

Fresh salmon over fettuccini noodles with a dill infused cream

Shiitake and Button mushrooms tossed in olive oil with pimento and spinach over penne

reggiano and ricotta ravioli with buton and oyster mushrooms over a bed of marinara, topped with folded sweet basil

Sirloin steak medallion with scrambled eggs and hash browned potatoes with fresh asparagus and Hollandaise Sauce

Golden brown Brioche rolled in milled oats and almonds with fresh berry coulis and pure Vermont Maple syrup

Poached eggs and ham over toasted Brioche topped with Hollandaise Sauce

Seared Jumbo Sea Scallops, Shrimp and Talapia wrapped in a homemade crepe and draped in Amontillado cream

Fresh Virginia trout fillet rolled in French mustard and herbed bread crumbs,sautéed in olive oil and served over jasmine white rice with a lime berre blanc

Three egg frittata with roasted peppers, onions, prosciutto and reggiano Parmigiano

Tenderloin medallions seared golden brown with Parmesan cheese and a garlic, lemon, butter and white wine sauce

Two eggs any style with choice of bacon or sausage, grits or hash browns, toast, muffin or biscuit

Fresh fillets of Tilapia braised in Olive Oil and served with Dill, cucumber and yogurt relish and Jasmine rice