The Menu
Starters
BRANDT’S AWARD WINNING CRAB CAKES 12
Lump crab pan seared and served with Brandt’s Cajun aioli
SPINACH ARTICHOKE DIP 8
Artichoke hearts and baby spinach in a cream cheese and
parmesan sauce
TWICE COOKED CHICKEN WINGS 8
Brandt’s famous roasted wings in our renowned spicy teriyaki sauce G
BUFFALO CHICKEN WONTONS 8
Tender chicken breast pulled and tossed in a calypso buffalo sauce served with a bacon avocado ranch dressing
CHURIZO STUFFED DATES 7
House made chorizo stuffed in dates and wrapped in bacon with a tomato ragu G
GRILLED VEGGIE QUESADILLA 8
Local seasonal vegetables with a blend of cheeses served in a corn tortilla with a chipotle cilantro vinaigrette V G
BEEF WELLINGTON BITES 9
Tender beef with a duxelle wrapped in puff pastry and served with
a demi glace
CHEF SPECIAL FLAT BREAD 9
Chef’s choice utilizing seasonal, locally grown ingredients
CHEESE BOARD 16
An exotic blend of cheeses served with fruit, house made crackers, apple butter, and candied walnuts
PICK 3 SAMPLER PLATTER 25
Your choice of three separate starters from above
SALADS
CAESAR SALAD small 7 large 10
Romaine hearts, croutons, and shaved parmesan cheese with house made Caesar dressing
BRANDT’S HOUSE SALAD small 6 large 10
Mixed field greens, julienne carrots, cucumbers, and green onions
with white balsamic peppercorn vinaigrette G
SPINACH SALAD 8
Baby spinach topped with walnuts, brûlée onions, feta cheese, and mandarin oranges with mimosa vinaigrette G
CAPRESE SALAD 8 V
Fried heirloom tomatoes, fresh mozzarella cheese, and red onions
with a deconstructed balsamic vinaigrette
CHOPPED COBB SALAD 10
Mixed greens, chicken, blue cheese, tomatoes, red onions, deviled eggs, and bacon with creamy Dijon or blue cheese dressing
ASIAN CHICKEN SALAD 10
Spring mixed greens with carrots, green onions, spicy almonds,
and cucumbers tossed in sesame vinaigrette
SANDWICHES
all sandwiches served with a choice of chips or fries
B.L.T.A 10
Smoked salmon bacon, lettuce, tomatoes, with an avocado spread on wheat bread
PULLED PORK 8
Tender pulled pork simmered in our house made watermelon bar b que sauce on an onion Kaiser roll
CUBAN 9
Pork loin, shaved ham, thick cut bacon, lettuce, tomatoes, pepper jack cheese and a spicy aioli
BRANDT’S CHICKEN 9
Boneless chicken breast with pepper jack cheese, bacon, lettuce, tomatoes with a choice of avocado relish or spicy aioli
SEAFOOD POORBOY 11
A great blend of seafood blended with veggies and a Cajun remoulade on a French baguette
HUMMUS 8
House made hummus, feta cheese, tomatoes, sprouts, all folded in warm pita bread
B.L.T. 8
Thick cut bacon piled high with fresh local tomatoes and lettuce
LAMB BURGER 9
Spicy pineapple chutney on an onion Kaiser roll
BRANDT’S BURGER 9
Char grilled beef, grilled to temp, lettuce, tomato, pickle, and onion
on a Kaiser roll
Top your burger with American, white cheddar, Swiss, gorgonzola, soft cheddar, sautéed mushrooms, caramelized onions, thick cut bacon or goat cheese .50 each
TRADITIONAL CLUB 10
Three tiered sandwich with shaved ham and turkey, thick cut bacon, mayo, lettuce, and tomato on honey wheat bread
Entreés
CHICKEN POT PIE 14
Pan seared chicken breast with sautéed vegetables and a supreme sauce topped with puff pastry strips
LINGUINI WITH CLAMS 13
A delicate creamy clam sauce with oyster mushrooms, garlic, scallions, and parmesan
PENNE BOLOGNESE 13
A traditional Bolognese sauce served with garlic toast points
HERB CHICKEN 14
Oven roasted chicken breast served over a gold pomme puree with a pan jus G
VEGETARIAN LASAGNA 12
Roasted vegetables, house made tomato sauce, fresh basil, and various cheeses V G
SHRIMP AND CHEDDAR GRITS 13
Grilled jumbo shrimp served with sexy cheddar grits and a cream reduction G
SEAFOOD RAVIOLI 17
House made free form ravioli stuffed with an assortment of seafood
topped with Brandt’s special sauce and fried spinach
PORK LOIN 15
Dijon encrusted pork loin served with a sweet potato and apple gratin G
SALMON 15
Pan seared with honey lavender jus served with a celery root puree G
RIBEYE 19
12 oz. hand cut steak served with a mushroom ragout and Yukon potato cakes G
SIDES
SAUTEED SPINACH G
SWEET POTATO AND APPLE GRATIN G
YUKON POTATO CAKES
CELERY ROOT PUREE G
SAUTEED SEASONAL VEGGIES G
GOLD POMME PUREE
SUNDAY BRUNCH
CRAB BENEDICT 12
Grilled tomatoes topped with Brandt’s crab cakes and poached eggs covered with a choron sauce
ULTIMATE SANDWICH 8
Bacon, sausage, eggs, cheese with lettuce, tomato, and a creamy aioli
CINNAMON ROLLS 8 V
One pound of deliciousness, house made and topped with a cream cheese icing
FRUIT, YOGURT, AND SCONE PLATTER 7
A mixture of fruit and plain yogurt with honey candied oats and served with the scone of the day
HOMEMADE BISCUITS AND GRAVY 7
Fresh baked freeform biscuits topped with an abundance of sausage gravy
BRANDT’S PLATTER 9
2 eggs, home fries, bacon, sausage, and a biscuit with sausage gravy
FRENCH TOAST 8 V
Three thick cut pieces of bread with a hint of toasted vanilla and topped with powdered sugar and apple butter
QUICHE 7
Chef’s selection of ingredients from mild to wild topped with hollandaise
HAM AND SPINACH FRITTATA 8
Ham, spinach and goat cheese make this frittata very special
SPANISH OMELET 9
Chorizo and queso fresco topped with crème fresh salsa fresco and guacamole sauce
MEAT LOVERS OMELET 9
Bacon, ham, turkey, sausage, and chicken fill this omelet
VEGGIE OMELET 8 V
A delicate blend of fresh vegetables and Swiss cheese
CHEESE LOVER’S OMELET 8 V
Every cheese available in this house packed omelet
SIDES
BISCUIT 2
SAUSAGE GRAVY 2
BACON 2
2 EGGS 2
SAUSAGE 2
HOME FRIES 2
SCONE 3
V = Vegetarian
G = Gluten Free
“Brandt’s supports our local farming community.”
