Menu

Brunch Menu

Menu

Champagne Cocktails

Mimosa
Champagne & fresh squeezed orange juice

Poinsettia
Champagne & cranberry juice

The Hawaiian
Champagne & pineapple juice

Island Oasis
Champagne, Blue Curacao, & Grand Marnier

Absolut Bloody Mary’s

Fresh Juices
Cranberry, orange, pineapple, grapefruit, tomato

Lavender lemonade, strawberry lemonade

Hot chocolate, cappuccino & espresso

Menu

Appetizers

Creamy Crab Dip
Our Signature Dip with a blend of fresh herbs and roasted red peppers. Served with toasted French baguette and fresh fruit. *if served with Blue Chips

Jumbo Mushrooms
Stuffed with a blend of mild Arrezio Italian sausage, fresh herbs, smoked Gouda, and imported Parmesan Cheese.

Flatbread
Herb seasoned flatbread with caramelized onions, prosciutto, goat’s cheese, spiced pecans, and arugula.

Charcuterie Platter to Share
Assorted dried meats and Artisan cheeses – prosciutto, sweet sopressata, calabrese, pepper salami, wild blueberry goat cheese, rosemary and olive oil asiago, almonds, assorted olives, local honey, and parmesan crisps.

Asparagus Parmesan Puff
Locally grown Asparagus with imported cheeses & prosciutto, baked in a puff pastry and topped with a Harvarti Dill cream sauce.

Scallops
Wrapped in hickory smoked bacon, broiled, and topped with a bacon honey mustard sauce.

Baked Brie
French baked Brie topped with a pecan Kahlua compote and served with french baguettes and fresh fruit.

Menu

Salads

House Salad
Fresh iceberg and romaine mix with tomatoes, carrots, red onions, and homemade croutons and your choice of homemade dressings.

The Wedge
Iceburg lettuce wedge topped with hickory smoked bacon and crumbled Amish blue cheese. Served with buttermilk ranch dressing.

Michelina’s Salad
Organic mixed field greens topped with mandarin oranges, sliced green apples, pine nuts, goat cheese, and topped with homemade strawberry vinaigrette.

Specialty Salad
Organic mixed field greens topped with marinated Mushrooms, roasted red peppers sautéed colossal crabmeat, and warm goat cheese medallion encrusted with Italian breadcrumbs. Served with balsamic vinaigrette.

Soup of the Day

Menu

Entrees

Eggs Benedict
English muffins topped with poached eggs, canadian bacon, and hollandaise sauce. Served with a side of chef’s breakfast potatoes.

Steak and Eggs
6oz. Black Angus filet served with two eggs and chef’s breakfast potatoes.

Stuffed French Toast
French baguettes stuffed with chef’s homemade strawberry cream cheese. Dusted with powdered sugar and served with maple syrup.

The New Yorker
Potato pancakes topped with smoked salmon & poached eggs and hollandaise sauce.

Sausage en Croute
Hickory smoked sausage, eggs, cheddar cheese, and sautéed mushrooms baked in a puff pastry and served with chef’s breakfast potatoes.

Sweet Potato Pancakes
Topped with candied pecans and baked apples. Served with a side of warm maple syrup.

Praline Chicken
Chicken breast spiced and baked in a maple glaze and topped with a pecan Kahlua compote. Served with a red delicious apple stuffed with mashed sweet potatoes and vegetable du jour.

Steak Salad
Black Angus New York Strip over a bed of romaine with tomatoes, carrots, red onions, cheddar cheese and homemade croutons.

Coop’s Crabcake
Chesapeake Bay style crabcake drizzled with a garlic aioli and served with choice of side salad or chef’s choice of breakfast potatoes.

Pork Tenderloin in a Ginger Pomegranate Marinade
Grilled and topped with a warm apricot mango chutney. Served with a red delicious apple stuffed with mashed sweet potatoes and vegetable du jour.

Fresh Catch Ahi Tuna
Blackened and topped with a fresh mango salsa. Served with vegetable du jour.

Roasted Red Pepper Scallops
Wrapped in a bacon and topped with a roasted red pepper puree. Served on top of orzo pilaf.

 

Please remember some of our menu items change seasonally so these are Sample Menus.