Brunch

B L U N CH’
“RAW BAR IS ALWAYS OPEN!”
*S E A F O O D  T O W E R S
Nashoba … 40  Wachusett …75

brunch  stuff
*The Benedict
…served w/ home fries or arugula salad
>classic  …14
>lobster …18
>grilled hot house tomato & sautéed spinach …14
French toast …15
corn flake crusted, warm custard center
maple pecan butter, maple syrup & berries
3 egg omelet …12
goat cheese, roast mushrooms, sautéed spinach home fries, toast
Huevos rancheros …14
corn tortillas, black beans, chorizo
2 eggs over easy, pico de gallo, cotija, chipotle, cilantro <sub smoked tofu>
corned beef hash …12
2 poached eggs, toast
cast iron eggs …15
loaded breakfast potatoes, bacon, sausage
cheddar, two eggs over easy, hollandaise


B L O O D Y  M A R Y’ S
>classic …9
>bacon infused …10
>habernero …10
>add shrimp cocktail $4.5


lunch stuff
baby arugula …6 <gf>
lemon thyme vinaigrette, parmesan reggiano
*chopped Caesar …8 <gf>
challah parmesan crumbs, anchovy dust
add to any salad…
>grilled shrimp 7
>grilled chicken 5
*grilled steak salad …21
baby arugula, crumbled blue cheese, cherry tomatoes, chipotle ‘ranch’, crispy onion strings
*’Baja’ white fish tacos …16
cabbage slaw, guacamole
*GRK brunch burger …16
Fried local egg, VT bacon, NH cheddar
house-made fries
*salmon burger ‘Rachel’ …15
           Marble rye, cole slaw, thousand island,                    sweet potato tater tots
the roast beef sandwich …13
½ lb house rare roast beef, horseradish sauce, spicy BBQ, USA cheese & crispy onion strings
steak frites …21
grilled bavette, house made fries,
whiskey onion better, demi glace
>make it steak -n- egg’s frites  +$4
sides
toast > white, wheat, marble rye, English muffin …2.5
home fries > crispy bliss, caramelized onions …4
eggs >  $3.5 ea  ‘cooked your way’
apple smoked bacon – breakfast sausage …5    
‘hand-cut’ Idaho fries …5
sweet potato tater-tots >  chipotle aioli …5
arugula salad > lemon thyme vinaigrette  parmesan reggiano …6
corned beef …6

*these items are cooked to order and/or may be served raw.  Consuming raw or undercooked meat, poultry or
fish may increase your risk of food borne illness
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**before placing your order please inform your server if anyone has a food allergy

Owner and operated by Marcus Palmer and  
              Executive Chef Chris Frothingham
                          >Chef de Cuisine Sean Smith