Baked Strata -

Rich, oven-baked egg custard, layered with prosciutto, pancetta, sliced tomato, arugula pesto, moscarpone, Regiano parmesan.

Wild mushroom and fontina Frittata, served with a roasted pepper compote

Crispy polenta toasts with late summer fig preserves

Roasted yukon potato wedges, drizzled with olive oil, and a dash of sea salt

Macerated seasonal berries with creme fraiche

Menu # 2

Stuffed French Toast -

Thick slices of Challah egg bread, stuffed with seville orange preserves and whipped cream cheese, dipped in a batter of eggs, heavy cream, grated orange zest, and a hint of cinnamon, then fried to a golden brown, and dusted with powdered sugar.

Thick-sliced pepper bacon

Anduille sausage patties

Grilled chicken sausage links

"Brown Derby" broiled grapefruit:

Segmented grapefruit halves, drizzled with grenadine, topped with brown sugar, and broiled.

Menu # 3

Creamy cheddar grits with tasso ham

Poached eggs on buttermilk biscuits with spicy remoulade hollandaise

Fried green tomatoes

Warm pecan sticky buns

Chilled melon with mint

Menu # 4

Irish steel-cut oatmeal, served with the following condiments:

Raisins

Dates

Sauteed apples

Sliced banana

Sliced strawberries

Toasted almonds

Brown sugar

Honey

Cream

Scrambled eggs, made to order with the following "add-ins":

Minced chives

Smoked ham

Sauteed mushrooms

Gruyere Cheese

House-made molasses-carrot-bran muffins

Lemon-poppy seed scones

Menu # 5

Baked Breakfast Burritos -

Machaca (dried shredded beef), scrambled eggs, grated jack cheese, and salsa cruda are wrapped in flour tortillas, baked, then served with queso fresco, crema, and fresh guacamole

Refritos Negros

Sauteed Plantains

PIckled red onions

Churros

Sliced ripe mango with lime