Rotating selection of local artisan cheeses, cured meats, and our house made crostinis.
Avocado Toast
Fresh basked brioche topped with creamed avocado, fresh tomatoes, shallots, red pepper flakes, and Fleur de Sel.
Sanctuary Toast
Poached duck egg, Wild Mushrooms, shallot and roasted pork belly on fresh baked brioche.
Maple Candied Bacon
1/2” Thick apple wood smoked Duroc bacon, candied in Vermont Maple Syrup and our spicy house seasoning.
Scottish Duck Egg
Soft boiled duck egg, wrapped in house made sausage & chorizo, and coated with our house seasoned bread crumbs and baked.
Wagyu Carpaccio
Thin sliced Wagyu Tenderloin from Snake River Farm. Seasoned with sea salt, rainbow pepper corn & black garlic. Garnished with anchovy aioli, capers, baby arugula, shallots and Cavendish Game Bird Farm quail egg yoke.
Brunch Favorites
American Breakfast
Two duck eggs, sanctuary breakfast potatoes, thick cut bacon, and our daily bread.
Sanctuary Omelet
Two duck egg omelet, cherry tomatoes, Kalamata olives, artichoke hearts, feta, and mint. Served with thick cut bacon.
Eggs Benedict
House made biscuit, topped with seared pork belly, poached duck egg, and hollandaise sauce.
Stuffed French Toast
Two slabs of our house made brioche stuffed with fresh fruit and mascarpone cheese. Served with thick cut bacon and Vermont Maple Syrup.
Steak & Eggs
Two duck eggs, sanctuary breakfast potatoes, our daily bread and a 12oz New York Strip garnished with tequila chimichurri.
Quail & Waffles
Buttermilk Rosemary & Sage Fried Quail over pearl sugar belgian waffles. Garnished with fried leek greens, peppers, and Vermont Maple Syrup. Served with thick cut bacon.
Bayou Grits
Tricolored Grits blend from Carolina Grits with our Vermont cheese blend, house cajun seasoning, peppers, fresh corn, fried heirloom tomato, okra, collard greens, shrimp, crawfish and a U5 prawn.
Biscuits & Gravy
Two house made buttermilk biscuits, smothered in creamy sausage & chorizo gravy. Served with thick cut bacon.
