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Brunch Menu
Appetizers
White Horse Clam Chowder
cup 5.00 – bowl 8.00
Soup of the Day
cup 5.00 – bowl 8.00
Sauté of Mixed Mushrooms
Tossed with sherry, chopped Italian parsley and sweet cream butter, served in a flaky pastry cup
9.00
Goat Cheese Spring Rolls
Wrapped in a spring roll wrapper and served warm over an apricot-almond relish, garnished with endive leaves
10.00
Iced Shellfish Sampler
Fresh-shucked littlenecks, Island Creek oysters and chilled Gulf shrimp served with horseradish cocktail sauce and lemon
13.00
Roasted Beet Carpaccio
Served with a warm potato crusted goat cheese cake and an arugula salad tossed with shaved radishes, asparagus and a cider vinaigrette
18.00
Classic Caesar Salad
Tossed with herbed croutons and Reggiano Parmesan
9.00
White Horse Tavern Field Green Salad
Mixed field greens, tossed with radish, cucumbers, fresh raspberries, and our house raspberry-dill vinaigrette
6.00
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Entrées
White Horse Tavern Eggs Benedict
Poached eggs and speck ham over Tuscan bread topped with hollandaise served with potatoes Anna and mushroom stuffed tomato
13.00
Steak & Egg
Petit filet of beef with béarnaise sauce served with White Horse Tavern egg Benedict, potatoes Anna and mushroom stuffed tomato
25.00
Eggs Newport
Poached eggs over lobster and Johnny cakes topped with a harissa hollandaise sauce served with potatoes Anna and mushroom stuffed tomato
28.00
Ham and Cheese Fondue
Poached eggs in a puff pastry cup with speck ham topped with a warm Swiss cheese fondue served with potatoes Anna and mushroom stuffed tomato
14.00
Eggs and Mushrooms on Toast
Scrambled eggs finished with crème fraîche and chives topped with a sauté of wild mushrooms over toasted brioche served with house made sausage patties
16.00
Spiced Apple Babka French Toast
Spiced apple babka French toast served with roasted apples Vermont maple syrup and apple wood smoked bacon
13.00
Lobster Mac and Cheese
Fresh local lobster meat tossed with asparagus, fontina and marscapone cheese over penne finished with a truffled lobster oil
21.00
Lobster Roll
Fresh cooked native lobster served on a warm buttered New England style roll with hand cut fries, coleslaw and pickle
21.00
Pan Seared Jumbo Sea Scallops
Served with an English pea and smoked risotto and a truffled Belgian endive salad
38.00
Individual Beef Wellington
Tenderloin of beef topped with paté de foie gras, wrapped in puff pastry and served with Sauce Perigueux
39.00
Persiade Crusted Blue Cod
Served over a chic pea panise with sautéed spinach finished with a tomato consommé, saffron infused onion and roasted artichoke
32.00
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A gratuity of twenty percent will be added to parties of six or more
There will be a charge of $2.00 to split an entrée, a salad, or sandwich
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