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Ham, naturally cured bacon, chicken or pork sausage.
Croissant, danishes, coffee cake, toast, English muffin, toast, bagel with cream cheese.
A banana and yogurt smoothies.
Whole 2%, chocolate.
An opened face omelet with prosciutto, peppers, basil, tomatoes, and mozzarella served with thyme roasted fingerling potatoes.
Two cage-free eggs any style, choice of naturally cured bacon, chicken or pork sausage or ham served with thyme roasted fingerling potatoes, toast, butter, and preserves.
7-grain with honey, infused turkish yogurt and vermont maple syrup.
Served with vermont maple syrup, topped with whipped butter and fresh seasonal fruit.
Served with crumbled local goat cheese.
Peppers, lemons with fresh basil aioli.
Crispy eggplant, jumbo shrimp, marinated artichokes and mornay sauce.
Fingerling potatoes, haricot verts, egg and lemon-infused oil.
With aioli and granny smith apple slaw.
Crisp romaine lettuce, parmesan cheese, traditional caesar dressing, and garlic bread.
Baby greens, feta cheese, kalamata olives, and balsamic reduction.
Freshly baked house bread, fresh mozzarella, basil and pickled pearl onions.
Rich and creamy chowder with corn and smoked paprika.
Crispy chicken breast, zesty marinara, mozzarella, and finger hot peppers.
House baked focaccia, fresh mozzarella, artichoke hearts, and roasted peppers.
With basil chipotle remoulade on a potato kaiser roll.
Turkey, capicola, applewood smoked bacon and sharp Italian provolone toasted sourdough with avocado aioli.
Crispy romaine, parmesan cheese, and garlic crouton.
Lemon confit dressing and shaved Italian provolone cheese.
Gorgonzola, bacon, tomatoes, eggs, avocados on crispy iceberg lettuce.
Mixed green salad, tomatoes, and marinated feta cheese.
With tomato jam, dill scented sautéed spinach and currants.
Tempura Atlantic cod, hand-cut steak fries tartar and asparagus salad.
Mediterranean baked orzo pasta, roasted chicken breast, marinara baby carrots, English peas, and mizithra cheese.
Asparagus, heirloom fingerling potatoes, garlic confit, and smoked tomato vinaigrette.
Whole wheat spaghetti, andouille, and smokey bacon, garlic cream, and parmesan.
Forbidden black rice, miso emulsion, soybeans, corn, and a sprout salad.
Vine ripe tomatoes, porcinis, garlic, basil and parmegianno reggianno.
Fried green tomatoes, broccolini, puttanesca sauce.
Whipped Yukon potatoes, sauteed spinach, grilled lemons, and onions.
Crispy calamari, peppers, lemons and fresh basil.
Crispy eggplant, grilled jumbo shrimp, marinated artichokes and mornay sauce.
Grilled flatbread topped with feta cheese, kalamata olives, tomatoes, and garlic spinach.
Tomato and basil bruschetta, capicola, salami, aged provolone, mozzarella, marinated artichokes.
Seared yellowfin tuna with fingerling potatoes, haricot verts, egg and lemon oil.
Crispy eggplant, grilled jumbo shrimp with marinated artichokes and mornay sauce.
Romaine, parmesan cheese and sliced crouton.
Baby arugula salad tossed with lemon confit dressing, marinated artichokes, and shaved Italian provolone cheese.
Mixed greens, feta cheese, kalamata olives, and balsamic reduction.
Vine ripe heirloom tomatoes, freshly baked house bread, fresh mozzarella, and pickled purple onions.
Chef's daily creation of soup.
Old bay crab chowder, rich and creamy with com and smoked paprika.
Vine ripe tomatoes, porcinis, basil, garlic and parmigiano reggiano.
Creole carbonara, blackened shrimp with whole wheat pasta, andouille and smoked bacon in garlic cream.
Saffron risotto Milanese, jumbo shrimp, English peas, grape tomatoes.
Mediterranean baked chicken and orzo "yiouvetsi" with marinara, English peas, and mizithra cheese.
Potato dumplings in a spicy marinara with aged Italian provolone.
Purse shaped pasta filled with black truffles and cheese in a pesto cream.
Grilled filet mignon, buttermilk mashed potatoes, melted gorgonzola cheese, jumbo asparagus, and truffle oil.
Jumbo lump crab cakes, tomato jam, currants, and dill scented sautéed spinach.
Grilled veal porterhouse, parmesan gnocchi, balsamic cipollinis, baby carrots and veal jus.
Grilled 16 oz. new york steak, demi glazed steak fries, crispy onions, and jumbo asparagus.
Pepper seared tuna, forbidden black rice, miso emulsion, soybeans, corn, and a micro sprout salad.
All-natural chicken marsala, buttery wild mushroom ragout mascarpone polenta and haricot vertee.
Grilled gulf red snapper, fried green tomatoes, broccolini, and puttanesca sauce.
Slowly braised lamb shank, saffron risotto Milanese, gremolata and baby carrots.
Pine nut crusted Chilean sea bass, asparagus, heirloom fingerling potatoes, garlic confit, and smoked tomato vinaigrette.
Grape leaf-wrapped filet of salmon, creamy ricotta polenta, baby carrots, and balsamic glaze.
Menu for Villa Christina At Perimeter Summit provided by Allmenus.com
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