We are now accepting Father’s Day reservations via phone (631) 315-5252, or OpenTable.
Father's Day Brunch Menu
Appetizers
Bagel and Lox Platter 17
EVERYTHING BAGEL, TOMATO, CRISPY CAPERS, PICKLED RED ONION, CREAM CHEESE
Soup Du Jour 12.00
ASK YOUR SERVER FOR TODAYS SOUP
Chef’s Oyster Rockefeller 19
PARMESAN, GARLIC, SPINACH, BACON, PROSCIUTTO
Fried Calamari 19
SALT AND PEPPER FRIED CALAMARI, FRIED BANANA PEPPERS, CHOICE OF CURRY AIOLI OR SWEET THAI CHILI
Crescent Farm Duck Wings 19.50
SWEET THAI CHILI & WASABI CREMA
Salads
Spring Arugula Salad 16.00
CANDIED WALNUTS, FETA, FRESH BERRIES, PICKLED RED ONION,
HEIRLOOM TOMATO, RASPBERRY VINAIGRETTE
> ADD GRILLED CHICKEN $7, ADD SAUTÉED SHRIMP $10
Windamere Salad 14.00
CITRUS BASIL VINAIGRETTE & LOCAL VEGETABLES
ADD GRILLED CHICKEN $7, ADD SAUTÉED SHRIMP $10
Brunch Entrées
CHOICE OF BREAD, BRIOCHE, MULTIGRAIN, GLUTEN FREE
Avocado Toast 19
TOASTED FOCACCIA, AVOCADO, LIME, JALAPENOS, PICKLED RED ONION, PEPITAS, HERBS
Vegetable Omelet 21
THREE EGG OMELET, SEASONAL VEGETABLES, GRUYERE, HOME FRIES AND TOAST
Omelet Lorraine 23
SUGAR CURED SMOKED BACON, GRUYERE, HOME FRIES & TOAST
Captains Platter 21
THREE EGGS ANY STYLE, BACON, SAUSAGE, HOME FRIES
Stuffed French Toast 20
STRAWBERRIES, NUTELLA, HAZELNUTS, HOME FRIES
Sausage & Biscuits 22
CHORIZO, 2 BUTTERMILK BISCUITS, PAN GRAVY, HOME FRIES
Grilled Chicken Paillard 32
CREAMY POTATO PUREE, SEASONAL VEGETABLES, ROCKEFELLER SAUCE
Inlet Burger 21
AGED WHITE CHEDDAR, SUGAR CURED SMOKED BACON, LETTUCE, TOMATO, ONIONS, SHOE STRING FRENCH FRIES
SUB FOR IMPOSSIBLE BURGER $2
Steak & Eggs 34
MARINATED SKIRT STEAK, TWO FRIED EGGS, HOME FRIES
Lobster Roll 39.50
HERB SPICED MAYONNAISE, TOASTED BRIOCHE ROLL OR POACHED LOBSTER, BUTTER, LEMON, HERB CHOICE OF SALAD OR FRIES
Drinks
COFFEE, TEA, SOFT DRINKS ARE INCLUDED
BRUNCH INCLUDES A COMPLIMENTARY MIMOSA OR BLOODY MARY WITH PURCHASE OF ENTRÉE
PLEASE INFORM YOUR SERVER OF ALL FOOD ALLERGIES BEFORE PLACING YOUR ORDER.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.