Brunch

14

1905 Chef's Salad   - Arugula tossed with goat cheese in a sherry vinaigrette dressing, with hardboiled egg, chilled lobster, and pepper cured bacon

12

Brioche and Brie - Rum laced and egg battered brioche French toast, baked with brie and finished with maple-berry syrup,
blackened candy pecans, and pepper cured bacon

11

Chef Wilder’s Omelette du Jour - Finished with crème fraîche and chives, served with potato hash

14

1905 Burger - Pure bred prime Hereford beef with Vermont cheddar and pickled red onions, served on a rosemary bun with
arugula salad on the side

10

Blueberry Pancakes - Topped with whipped citrus butter and maple syrup

1905 Breakfast Fry - Center cut sugar cured pork loin, white boudin sausage, pepper cured bacon, and two fried eggs, with white cheddar stone grits and fried apples