 KRAZY KAT'S SUNDAY BRUNCH
8am - 2pm BEVERAGES
Mimosa, Bloody Mary, Kir Royale 6  Assorted Juices, Coffee, Tea, Soda 3 Espresso 3.50 Double Espresso and Cappuccino 4.50 Voss Bottled Water: Still or Sparkling 6 WINES BY THE GLASS
Santa Barbara, Chardonnay, Santa Barbara County, 20077 Chateau St. Michelle, Riesling, Columbia Valley, 2005 8 Wild Rock, Sauvignon Blanc, Marlborough, 2007 11 Santa Margherita, Pinot Grigio, Italy, 2006 12 Ferrari-Carano - "Tré Terre", Chardonnay, Russian River Valley, 2005 12 Christian Moreau, Chablis, Burgundy, 2006 12 Gruet, Brut Blanc de Noirs, Sparkling Wine, NV 12 Veuve Clicquot, Yellow Label, Champagne, NV 22 STARTERS
Cereal & Fruit5 Hot Oatmeal & Fruit 6 Krazy Kats Granola Parfait House-made Honey Roasted Fruit and Nut Granola, Goats Milk Yogurt, Fresh Berries 8 Fresh Ruby Red Grapefruit Half Caramelized with Cinnamon Sugar 4 Smoked Salmon Latke Torte Potato Chive Pancake, Tarragon Crème fraiche, caviar 10.00 Fresh Fruit Salad Medley of Sliced Macerated Fruit with Berries 6 Crab Bisque Jumbo Lump Crabmeat and Lemon Crème fraiche 9 Seasonal Greens Shaved Fennel, Navel Orange Supremes, Paprika Toasted Almonds, Pomegranate Emulsion 9 Smoked Pear and Arugula Goats Cheese Mousse, Port Cranberries, Hazelnut Oil, Honey Balsamic Syrup 9 Caesar Salad Toasted Brioche, Parmesan Tuille, Smoked Tomato 9 ENTRÈES
Krazy Kat's OmeletCrab, Tomato, Swiss Cheese, Asparagus 10 Quiche du Jour & Field Greens Salad Roasted Seasonal Vegetables, Herb Vinaigrette 12 Smoked Chicken and Spinach Buckwheat Crepes Exotic Mushroom Mornay, Field Greens Salad 12 Belgian Waffle Fresh Berries and Vermont Grade 'A' Dark Amber Syrup 9 Eggs Benedict Choice of Canadian Bacon, Smoked Salmon or Spinach, Hollandaise Sauce, Roasted Red Potatoes 12 Two Eggs Cooked to Order Smoked Bacon, Roasted Red Potatoes and Toast 10 Donna's Buttery Brioche French Toast Vermont Grade 'A' Maple Syrup 11 Krazy Gravy & Biscuit Buttermilk Biscuit Sausage-Spinach Gravy 10 Crôque Madame Brioche, Gruyere Cheese, Grilled Ham, Béchamel, Sunny Side Egg, Garden Vegetable Salad 10 Maine Lobster Yukon Hash Poached Eggs, Hollandaise, Caviar 12 Herb Filet Mignon and Caramelized Onions Arugula, Provolone, Horseradish Crème Fraiche, Grilled Focaccia, Gaufrettes 12 Seafood Mixed Grill Trio of Fresh Fish, Fingerlings, Haricot Vert, Fennel Chive Butter 17 Potato Gnocchi Toasted Pine Nut Brown Butter, Panko Fried Eggplant, Mozzarella, Red Pepper Syrup 12/18 Grilled Jumbo Shrimp and Grits Tasso, Poached Eggs, Creole Cream 15 Jumbo Lump Crab Cakes Tomato-Cucumber Relish, Lemon Verbena Beurre Blanc, Taro Chips 17 Additional Sides Breakfast Sausage, Apple Smoked Bacon, Canadian Bacon, Country Scrapple, Roasted Red Potatoes, Toast, English Muffin or Bagel 3 Executive Chef - Donny Merrill Brunch Chef - Donna Thompson An 18% Gratuity Will be Added for Parties of 6 or More. |