BRUNCH MENU

BRUNCH MENU

BRUNCH MENU

Featured seasonal menu item: WILD MARYLAND SEABASS Grilled and served on Piperade (hl) 29

Pancakes or French Toast with fruit 10 (v)

Scrambled Eggs & toast 8 (v)

 

Omeletes:

Spinach & leek 12 (v)

Wild mushroom 16 (v)

Fresh mozzarella & basil 12 (v)

Cheddar cheese, onions and mushrooms 12 (v)

Lobster 22

(served with home fries and toast)

 

Corned beef hash with over easy eggs and hollandaise 16

Frittata with mushrooms, onions, spinach & goat cheese 12 (v)

(served with herb salad & sour cream)

Deviled eggs & smoked salmon, salmon caviar & chive crème fraiche 9

Smoked salmon on toast, poached eggs, ricotta, romesco & herbs 15

Leek salad, mustard & caper vinaigrette, greens, arugula, poached egg, beet 12 (v)

Zaatar manoushe 7 with feta, olive, herbs 9, add fresh mozzarella & egg 14 (v)

Egyptian foul, tomato, onion & garbanzo bean stew

lemon, oil, garlic, parsley 12 (v) add egg 4 (served with herb salad and flatbread)

Spiced ground lamb kebab on flatbread, tomatoes, cilantro & serrano salsa, fried cauliflower, toum, yogurt 19

Steak & eggs 24 (served with home fries and toast)

Hamburger of grass-fed beef with french fries 16 add white cheddar 2; roasted poblano chilis 3; bacon 3; over-easy egg 4

French fries 7 (ve)  Gigante bean salad 7  (ve)

Fried cauliflower, sumac & mint yogurt 9 (v)   Bacon 5   Egg any style 4

Berry coulis & vanilla bean ice cream 9

Seasonal fruit galette 10   Walnut caramel tart 10

Bowl of fruit with honey & yogurt 9   Affogato 7

Bloody mary 11   Mimosa 11

Orange 3.50

Coffee 3   Espresso 2.50   Latte 3.75

Cappuccino 3.50   Chocolate Mocha 4

Black Tea 5   White Tea 6   Green Tea 5   Tisane 4

Consumption of raw or undercooked meat, poultry shellfish or eggs may increase the risk of food-borne illness

2018 © Lalime’s Restaurant