Plant based Sunday Brunch

by Chef Todd Gray

Every Sunday 10:30 AM - 2PM

 
 

BUFFET STYLE

                


Tidewater Sweet Corn and Coconut Soup
Roasted Sweet Peppers, Red Curry, Toasted Cashews (GF)

Red & Golden Beet Salad Figs, Avocado, Pickled Red Onion (GF)(NF)

Chieftain Wild Rice Salad Dried Cranberries, Green Grapes, Toasted Pecans (GF)

Early Autumn Squash Shakshuka Poblano Peppers, Roasted Butternut Squash, Cumin Tomato Jus (GF)

Crispy Cauliflower Tempura Corn Succotash, Black Eyed Peas

Turmeric Scented Fusilli with Forest Mushroom Bolognese Broccoli Rabe, Tomato Pomodoro, Cashew Cheese

Just Egg Scramble Roasted Sweet Peppers, Local Cherry Tomatoes, Grilled Scallions (GF)(NF)

Stuffed Walnut French Toast Tidewater Peach Jam, Maple Syrup, Powdered Sugar

House Made Granola Dried Cherries, Pistachios & Almond Milk

Manna Spiced Pita Chips Baba Ghanoush, Creamy Chickpea Hummus (NF)

Assorted Bites of Sweets

$35 for Adults
$15 Children under 12
(Tax & Gratuity & Beverages not included)

Executive CHef Todd Gray
Partner in Crime: Ellen Kassoff

 

Beverages

The Sunday Brunch Crew Welcomes You

The Sunday Brunch Crew Welcomes You