Lemaire

with Mixed Berries

with Spices Fruit

flavored with Cinnamon Schnapps

with Strawberries, Bananas or Pecans

with Blueberry Maple Syrup

Southern Potatoes, Spiced Peaches, Bacon or Sausage Toast, Juice and Coffee

Two Poached Eggs, Sauteed Crabmeat and a Slice of Tomato on an English Muffin with Hollandaise Sauce

Two Poached Eggs and Canadian Bacon on an English Muffin with Hollandaise Sauce

Choose from the Following: Cheese, Bacon, Onions, Ham, Tomato, Red and Green Peppers, Salmon and Dill

Served with Virginia Fried Potatoes, Bacon, Link Sausage Ham or Corned Beef Hash

with Cream Cheese on a Toasted Bagel

filled with Surry Ham, Green Onions and Cheddar Cheese

with Two Eggs Any Style

gourmet Virginia peanuts, green onions, Kite's country ham

Smoked Turkey, Cured ham, Aged Cheddar, Bacon

Chef's Seasonal Vegetables with Baked Provolone and Marinara

Swiss, Provolone, Vermont Cheddar or Maytag Blue Cheese

Romaine Lettuce, Balsamic Vinaigrette and Flour Tortilla

English muffin, romaine lettuce, lettuce, spicy house made remoulade sauce

Caramelized Onions, Mushrooms and Horseradish

Honey Mustard

Ranch Dressing

Traditional Cocktail Sauce

Creamy Grits and Baby Spinach

Lemon Balsamic Vinaigrette

"Caesar" dressing and Parmigiano-Reggiano

Cucumbers, Tomatoes, Blue Cheese and Mesclun Greens

Smoked Bacon, Caramelized Onion and Sweet Potato Hash

Asparagus and Wild Mushroom Orzo and Lemon Beurre Blanc

Fried Green Tomato, Arugula, Goat Cheese and Blistered Red Pepper Sauce

hazelnut cruted goat cheese, piquanté peppers, and mint oil

tomato concassé, homemade capellini, roasted garlic cream, Pecorino-Romano

Gulf shrimp, Yukon Gold potato gnocchi, tomato confit

creamy Virginia grits, housemade apple butter, rye toast, golden raisin emulsion

buttermilk cornbread, Kite's country ham,field arugula, Champagne hollandaise

Vermont cheddar grits, Surry Sausage, sauce gaspacho

shaved fennel, grilled D' Anjou pears, micro lettuces, Tahitian vanilla bean Aioli

white anchovies, "Caesar" dressing, shaved Parmigiano-Reggiano

Reggio Emilia balsamic vinegar, Belgian endive, and pine nuts, navel orange glaze

grilled pineapple relish, wild watercress, chipotle aioli

fiddlehead fern, sweetbread, and Hayman sweet potato hash, truffled corn pudding, Marsala jus

warm brie, caramelized onions, and field arugula, potato rösti, bourbon pecan demi-glace

roasted picholine olives, piquillo peppers, and spaghetti squash littleneck clams, aged Jerez sherry vinaigrette

grilled tomatoes, lamb shank, Dave and Dee's oyster mushrooms, Belgian endive, fennel-leek coulis

sweet English peas, baby carrots, and wild ramps, minted orzo, cucumber yogurt sauce

Granny Smith apples, duck confit, brandied apricots, curried spaetzle, navel orange gastrique

braised short rib ravioli, salsify mousse, broccolini, oven-cured tomatoes, blue cheese cream

local asparagus, Virginia ham, and morel mushrooms, garlic confit, fines herbes