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Ophelia's Brunch Menu
Served Sundays 10:30am-2:30pm
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STEAK AND EGGS 17.
6 oz. filet, poached egg, spinach and béarnaise sauce
SEARED SALMON 13.
with fingerling potatoes, asparagus and Roquefort beurre blanc
PAN SEARED CHICKEN 13.
with fingerling potatoes, green beans and lemon-thyme jus
EGGS BENEDICT 12.
Ophelia’s made English muffin, Canadian bacon and poached egg topped with hollandaise sauce
CRAB BENEDICT 13.
lump crab meat, potato blini and asparagus with béarnaise sauce
SMOKED SALMON BENEDICT 13.
traditional eggs benedict with smoked salmon and dill hollandaise sauce
CALIFORNIA BENEDICT 12.
Ophelia’s made English muffin, shaved smoked turkey breast, bacon and avocado with hollandaise sauce
APPLE FRENCH TOAST 9.
thick cut sourdough bread, served with sautéed apple and brown sugar butter sauce
BISCUITS AND GRAVY 7.
two Ophelia’s made buttermilk biscuits with country sausage gravy
BREAKFAST CASSEROLE OF THE DAY 9.
CHICKEN CRÊPE 11.
thin and delicate crepe filled with shredded chicken, mushrooms, cranberries, walnuts and brandy cream sauce
An accompaniment bar is available
for all menu selections.
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BELGIAN WAFFLE 8.
with seasonal fruit, whipped cream and maple syrup
BREAKFAST MONTE CRISTO 10.
ham, gruyere cheese, apricot compote and fried egg
OPHELIA’S OMELET 9.
traditional omelet with your choice of three toppings: ham, bacon, crab, gruyere, cheddar, blue cheese, asparagus, spinach, mushrooms or peppers
OPHELIA’S CLUB 10.
smoked turkey, shaved ham, smoked bacon, aged white cheddar, lettuce, tomato and roasted garlic aioli on country white bread
CHICKEN SALAD SANDWICH 10.
cilantro and apple chicken salad on whole grain wheat bread
SANDWICH OF THE DAY 9.
SMOKED SALMON CAESAR SALAD 11.
romaine, shaved Grana Padano cheese, sourdough croutons and capers with Ophelia’s Caesar dressing
GRILLED BEEF TENDERLOIN SALAD 11.
arugula, pickled red onion, blue cheese and red wine vinaigrette
À LA CARTE
Ophelia’s made English muffin 3.
White, Wheat or Sourdough toast 2.
Bacon 3.
Sausage 3.
Potato cakes 3.
Two eggs, cooked to order 3.
Fruit 3.
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