Cappy's Brunch Menu Items

Front 1

Eggs Benedict

Back 1

2 poached eggs over Canadian bacon and toasted English muffins, topped with hollandaise sauce, and served with hash browns and fresh fruit.

Hint 1

Front 2

Eggs Commodore

Back 2

2 poached eggs over house-made country pork sausage and toasted English muffins, topped with hollandaise sauce, and served with hash browns and fresh fruit.

Hint 2

Front 3

Eggs Sardou

Back 3

2 poached eggs over brie cheese creamed spinach and artichoke hearts, topped with hollandaise sauce, and served with hash browns and fresh fruit.

Hint 3

Front 4

Eggs St. Charles

Back 4

2 poached eggs over crispy drum and toasted English muffins, topped with hollandaise sauce, and garnished with jumbo blue lump crab meat. Served with hash browns and fresh fruit.

Hint 4

Front 5

Eggs Ranchhand

Back 5

2 poached eggs over Texas chuck pot roast and a polenta cake, topped with Bearnaise sauce, and served with hash browns and fresh fruit.

Hint 5

Front 6

Eggs Louie

Back 6

2 poached eggs over panko crusted crab cakes and toasted English muffins, topped with hollandaise sauce, and garnished with jumbo blue lump crab meat. Served with hash browns and fresh fruit.

Hint 6

Front 7

Eggs Homard

Back 7

Jumbo blue lump crab and eggs scrambled with house-made truffle butter, topped with a 3.5 oz. butter-poached cold water lobster tail, and finished with beurre blanc.

Hint 7

Front 8

Spinach, Artichoke, and Brie Omelet

Back 8

Brie cheese creamed spinach and artichoke hearts mixture served in a 3 egg omelet, topped with sour cream and chopped green onions, and served with hash browns and fresh fruit.

Hint 8

Front 9

Shrimp and Avocado Omelet

Back 9

Sautéed gulf shrimp, jack cheese, and avocado in a 3 egg omelet topped with poblano cream sauce, and served with hash browns and fresh fruit.

Hint 9

Front 10

Beef Tenderloin Omelet

Back 10

Sautéed beef tenderloin and jack cheese in a 3 egg omelet topped with ranchero sauce, and served with hash browns and fresh fruit.

Hint 10

Front 11

Sunday Breakfast
and
Homestead Heritage Breakfast

Back 11

1) 3.5 oz. oak grilled prime tenderloin, scrambled egg with jack cheese, three buttermilk pancakes with real maple syrup (on the side), hash browns and fresh fruit.

2) Change to gluten free pancakes from Homestead Heritage Farms.

Hint 11

Front 12

Adult Breakfast

Back 12

(OFF MENU)

Three large pancakes, two pieces of country pork sausage,scrambled eggs, and fresh fruit.

Front 13

Surf and Turf

Back 13

3.5 oz. oak grilled prime tenderloin topped with Bearnaise sauce paired with a 3.5 oz. butter poached cold water lobster tail that is sauced with beurre blanc. Served with garlic mashed potatoes and asparagus.

Front 14

Skuna Bay Salmon

Back 14

6 oz. grilled Canadian salmon, served on a bed of sautéed spinach with garlic, rice pilaf, and a side of ginger soy sauce. Our Salmon at lunch, brunch and dinner is craft raised Skuna Bay Salmon.

Hint 14

Front 15

Steak Frites

Back 15

5 oz. oak-grilled USDA prime tenderloin, from Allen Brothers of Chicago, finished with herb butter and served on a bed of crispy hand cut fries along with a roasted Roma tomato with parmesan crisp.

Hint 15

Front 16

Fried Gulf Shrimp Platter

Back 16

5 jumbo shrimp hand breaded in seasoned flour and deep-fried until golden brown served with rice pilaf and chef’s vegetables, with a spicy chipotle remoulade.

Hint 16

Front 17

Texas Pot Roast

Back 17

Tender chuck roast served with mashed potatoes and chef’s vegetables, finished with Southern style brown gravy.

Hint 17

Front 18

Country Club Chicken Salad

Back 18

Traditional chicken breast salad, chilled fruit (strawberries and red seedless grapes) & vegetables (honey lemon vinaigrette topped broccoli and tomatoes) and a mango gelatin mold.

Hint 18

Front 19

Mustang Chicken

Back 19

6 oz. marinated chicken breast encrusted with fresh horseradish, parmesan cheese, fresh herbs and Panko bread crumbs, sautéed and finished with a Dijon cream sauce (Mustang sauce) and roasted red pepper coulis. Served with garlic mashed potatoes and chef’s vegetables.

Hint 19

Front 20

Cobb Salad

Back 20

Grilled chicken, shredded Monterrey Jack and aged cheddar, diced Roma tomatoes, hard boiled eggs, diced avocado, crispy smoked bacon, and parmesan croutons on field greens tossed in a buttermilk dressing.

Hint 20

Front 21

Heights Burger

Back 21

½ lbs. 50% chuck 50% brisket burger with aged cheddar or Gorgonzola, hickory smoked bacon, grilled to order on a toasted sourdough bun with Iceberg lettuce, red onions, pickles and tomatoes, and served with hand cut fries.

Hint 21

Front 22

Jumbo Lump Crab Cake

Back 22

¼ lbs. jumbo lump crab cake, panko crusted and sautéed,finished with chipotle aioli and lime cream and topped with guacamole. Served with a small field green salad tossed in guava lime vinaigrette, finished with shredded carrots, red and golden beets.

Hint 22

Front 23

New Orleans Gumbo

Back 23

Traditional dark roux gumbo with chicken, andouille sausage, gulf shrimp and okra, served with rice and topped with one jumbo shrimp, a 2oz. piece of blackened drum and green onions.

Hint 23

Front 24

Out of the Blue

Back 24

6 oz. fresh catch from the Atlantic, Pacific, or Gulf of Mexico

Sides: Garlic mashed potatoes and chef’s vegetables

Sauce: Citrus beurre blanc, or ginger soy if requested

Hint 24

Front 25

Brunch Bread Basket

Back 25

Poblano cornbreads, raisin bran muffins, cranberry orange scones, buttermilk biscuits.

Hint 25