Brunch
Poached Eggs Ten 18 with spinach, red onion and bacon mixture, topped with fresh parmesan, served with roasted potatoes
 
Eggs Benedict with smoked salmon
 
Seafood Omelette with shrimp and scallops topped with a lobster cream sauce
 
Stuffed French Toast with walnuts, bananas and cinnamon

Dinner
Pan Roasted Chicken with smashed potatoes, sautéed spinach and white wine thyme pan gravy
 
Beet, Goat Cheese & Apple Salad
 
Lump Crab Cakes with pineapple salsa and remoulade
 
Stuffed Pork Chop traditional mushroom bread stuffing, mushroom gravy, Brussels sprouts with bacon and onion, smashed potatoes
 
Fresh Whole Market Fish changes daily, stuffed with lemon and dill, oven roasted and served with roasted fingerling potatoes, sauteed fresh bell peppers and spinach

Desserts
Ten 18 Brownie Sundae, a brownie with Merlot