THE BISTRO Brunch Menu

Executive Chef Justin Bernatchez
Chef de Cuisine Steve Shoemaker

Dietary Notations:
DF = Dairy Free | E = Egg | GF = Gluten Free | N = May Contain Nuts | V = Vegetarian

Belgian Waffle (V, E)
Topped with strawberry sauce, whipped cream, NH maple syrup
16

Lobster Benedict (E)
Claw and knuckle meat, house-made The Winemaker’s Kitchen Herbs de Provence biscuits, crispy prosciutto, poached eggs, brown butter hollandaise, home fried potatoes
28

Vegetable Frittata of the Day (V, E, GF)
Served with greens salad
18

New England Breakfast (E)
Two eggs any style, sourdough toast, bacon, breakfast sausage, grilled tomato, baked beans, The Winemaker’s Kitchen jam
24

Shakshouka (V, DF, E)
Two eggs poached in a spicy tomato and bell pepper sauce, potato, avocado, Za’atar dusted pita
20

Hot Pastrami Sandwich
Hot red pastrami and gruyere on Seeded Rye bread with Seyval mustard, french fries
26

Pistachio Poundcake French Toast (E, N)
Vanilla créme anglaise, strawberries, pistachio crumb, powdered sugar
18

Powdered donut, bacon scarf, buttermilk pancakes, with chocolate buttons.
12

Brunch Cocktails

Traditional Mimosa
Sparkling wine, orange juice
11

Pom-Orange Mimosa 
Sparkling wine, pomegranate liqueur, blood orange juice
13

LaBelle Bloody Mary
House-made Bloody Mary mix with fresh lime, Worcestershire and horseradish; garnished with celery, lemon, lime and olive
14