Sunday Jazz Brunch
9am - 2:30pm
Live music performance 12:00 - 2:00pm
July 18 - Craig Graham; July 25 - John Curtin
“Pick Me Up”
Fresh-squeezed Orange Juice, $5
Mimosa, $10
Bronx Cocktail, $8
Bloody Mary, $8
First Course
Amish Chicken and Dumpling Soup, $8
House Green Salad with Tamari Vinaigrette, $6
Charcuterie Plate, Mixed Cured Meats, $12
Fruit Salad, $7.50
Roasted Chicken and Cranberry Salad, $8.50
Entrées
Brioche French Toast, with fresh berries & Pennsylvania maple syrup 8.50
“Samaki” Smoked Salmon and Bagel, with cream cheese $9
Salad Nicoise, with fresh seared ahi tuna $14
10oz New York Top Sirloin & Frites, $16
Les Oeufs
Louis Fauchère Eggs Benedict, smoked pork loin & hollandaise $12
Quiche Lorraine, with fresh fruit $8
Omelet du Jour, Chef's creation $8
Eggs Any Style & Potatoes Lyonnaise, choice of bacon or chicken sausage $8
“Green” Eggs & Ham, smoked ham, poached eggs & chives $8
. . . . . .
Christopher Bates, Hotel Fauchère Executive Chef
David Pirozzi, Sous Chef
Benjamin Youngquest, Pastry Chef
