Race Brook Lodge

sct-menus

CURRENT MENUS

JAZZ BRUNCH MENU: March 25th

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BRUNCH MENU

SAVORY

  • Cornmeal and buttermilk biscuit with a poached egg, with braised collard greens, and a chipotle hollandaise sauce 15 Add house-made breakfast sausage +3
  • Hearty tuscan ribollata soup with veggies, BMB bread and grated parmesan 12 With Pigasso Farms bacon +2
  • Huevos divoricados: Two sunny side up eggs on Mi Tierra tortillas, one with red sauce and one with green, with black beans, Chaseholm Farm queso fresco and micro cilantro 15
  • House-cured Steelhead salmon gravlax on a potato latke with crème fraiche, fried capers and fresh dill 18
  • Savory chickpea pancake with tahini cream, avocado, salsa fresca and shitake bacon (vegan and gluten free) 12

SWEET

  • Berle Farm yogurt with housemade brown butter and candied pecan granola and local Pink Lady apples 12
  • Warm cranberry clafoutis with SoCo Cinnamon ice cream, whipped cream and candied ginger 12
  • Brioche French toast with Old Chatham sheep’s milk ricotta, crumbled toasted hazelnuts and Anarchy Apiary lychee-longhan honey 12
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SIDES

  • House-made Pigasso Farms pork breakfast sausage 6
  • Pigasso Farms bacon 6
  • Egg any style 5
  • Papas bravas 6
  • Equinox Farm mesclun with a curry vinaigrette 5

Vita Kay Trio

Vocalist Vita Kay will be accompanied by Ricardo Borsatto Faria on guitar & Sam Stouffer on percussion. Vita grew up in the Soviet republic of Kazakhstan studying classical piano. She later sang in a variety of choirs, from classical to gospel, in Russia & UK. She got introduced to Jazz, Bossa Nova and traditional Indian call & response devotional singing (kirtan) in London, where she met some fabulous musicians.. she divides her time between London, NYC, The Berkshires & Greek island of Corfu..

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  Chef Laurel Barkan is passionate about local, sustainably-produced ingredients and slow food. She draws inspiration from a variety of world cuisines and uses whatever is fresh and in season to make real food, from scratch.  Read More>>>

Chef Laurel Barkan is passionate about local, sustainably-produced ingredients and slow food. She draws inspiration from a variety of world cuisines and uses whatever is fresh and in season to make real food, from scratch. Read More>>>



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