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SUNDAY BRUNCH
2005

 

APPETIZERS

Jack’s Award Winning Chili
Cup $2.50 ~ Bowl $4.50

Fresh Fruit Plate
$ 6.00

Calamata Olive Spread
Imported olive & roasted garlic tapenade
served with toasted Pita points
$6.25

Herbed Tuscany Bruschetta
Toasted French bread topped with
warm herb-garlic-Chèvre & fresh tomato ~
drizzled with pesto & roasted red pepper sauce
$6.95

ENTREÉS

Cinnamon French Toast
With warm Madeira maple crème, fresh
fruit & raspberry coulis
$9.00

Sheldrake Frittata
Fresh spinach, roasted red peppers, artichoke hearts
& Gruyère cheese folded into fluffy herbed scrambled
eggs. Served with potatoes au gratin
$9.00

Eggs Niagara
Smoked salmon & poached eggs in Cider-Béarnaise sauce
over toasted English muffins. Served with potatoes au gratin
$11.00

Turkey Broccoli Melt
Smoked Turkey Breast topped with broccoli and
Gruyère cheese, served on a croissant, with your choice
of potatoes au gratin
$7.95

Greek Salad
Fresh Romaine, Feta, Calamata olives & roasted red peppers
tossed in our house dressing. Anchovies upon request.
$7.95

French Dip
Select roast beef au jus on a toasted baguette with Chevre
served with potatoes au gratin or potato salad
$7.95

BBQ Pork Sandwich
Hickory smoked barbecue pork sandwich served with a
choice of potatoes au gratin or potato salad
$7.95

 

For dinner reservations ~ (607) 532-9401
Jack Carrington ~ jack@sheldrakepoint.com

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