Menus
BRUNCH
The Sunday Specialties section of the brunch menu changes weekly. The following menu is a sample of a typical weekly offering.
DRINKS
- Fresh Squeezed Juices
- Espresso
- Cappuccino
- Bloody Mary
- Mimosa
- Cocktails served after 1pm
SALADS
- Seasonal Fruit Plate with Banana Nut Bread
- With Walnut chicken salad
- With low-fat cottage cheese
- Dudley's Caesar Salad
- Chopped Chef's Salad
Julienne country ham, turkey, cheddar, Swiss, chopped egg, tomato and cucumbers tossed in a honey mustard vinaigrette
- Field Greens, Berries, and Blue Cheese Crumbles
Served with apple vinaigrette and candied pecans
- Niçoise Salad
Field greens in a sherry vinaigrette garnished with grilled Yellowfin tuna, French green beans, capers, olives, new potatoes, and anchovies
SUNDAY'S SPECIALTIES
- Eggplant and Portabella Mushroom Parmesan on Focaccia
Mozzarella, marinara sauce, and a small Caesar salad
- Pan Fried Crab Cakes
Charred tomato salsa, field greens and fried tortilla strips
- Pasta Dudley's Style
Sauteed chicken, sun-dried tomatoes, vegetables, fennel, lemon, and angel ahir pasta topped with Asiago cheese
- Country Ham Steak with Red-Eye Gravy
Weisenberger Mill stone ground white grits and country green beans
- Hurley's Burger with Lettuce, Tomato and French Fries
- Add Swiss, cheddar, Monterey jack or blue cheese
- Add bacon and cheddar cheese
- Fried Chicken Breast Strips
With cream gravy, country green beans and mashed potatoes
- The Downtown Debbie Brown
Layers of somked turkey, country ham, tomato and white cheddar cheese on toast topped with a mornay sauce and crisp bacon
BRUNCH FEATURES
- Sunday Quiche
Potato, bacon and cheddar
- Scallop, Leek and Mushroom Frittata
Served with herb roasted new potatoes
- Traditional Eggs Benedict
With fresh fruit and herb roasted new potatoes
- Blueberry Pecan Waffle
Served with applewood smoked bacon, fresh fruit and warm Vermont maple syrup
- Pan Seared Flounder
Served with crisp polenta, haricots verts and stone crab-tarragon beurre blanc
