MENU

BRUNCH MENU

BRUNCH CLASSICS

The Bay Omelet   21

Two Fresh Farm Eggs or Egg Whites / Choice of Bacon, Sausage, Tomatoes, Peppers, and Spinach, or  Mushrooms, House Potatoes, and Choice of Toast

All American Breakfast   19

Two Fresh Farm Eggs, House Potatoes, Choice of Bacon, Sausage, or Chicken Sausage, and Choice of Toast

Eggs Benedict    19

Artisan English Muffin, Two Poached Eggs, Canadian Bacon, Hollandaise, House Potatoes

Chef Harold’s Egg Frittata   16

Farm Fresh Egg Frittata With Potatoes, Peppers, Cheddar Cheese, Crispy Onion Strings, and Choice of Toast.  Add Steak for +6, Chicken +5

Yogurt and Granola Bowl    9

Greek Yogurt Topped With Vanilla Almond Granola.  Add Fresh Berries +3

Fresh Fruit Bowl     8

Seasonal Fresh Fruit

SPECIALITIES

The Hangover    22

Bacon And Cheese Waffle Topped With A Burger Patty, Cheddar Cheese, Maple Glazed Bacon, Sunny Side Up Egg, Sriracha Honey Sauce

Crab Cake Benedict    26

Artisan English Muffin, Two House-Made Crab Cakes, Poached Eggs, House-Made Bearnaise Sauce

Short Rib Potato Croquette    24

Poached Eggs, Beef Jus, Hollandaise Sauce

Hawaiian Burger    24

Brisket And Short Rib Burger Patty, Shaved Ham, Grilled Pineapple, Red Onion, Arugula, Luau Sauce, Broichie Bun, Steak Fries

Sweet Chili Shrimp Omelet   23

Crispy Sweet Chilli Glazed Shrimp, Green Onions, House Potatoes

Southwest Vegan Scramble    21

“Just Egg” Vegan Eggs, Corn, Black Beans, “Be Hive” Vegan Breakfast Sausage, Potatoes, Peppers, “Violife” Vegan Cream Cheese, Choice Of Toast

Beignets (3)

New Orleans Style With Raspberry Sauce, Powdered Sugar          9

Dubai Style with Pistachio Cream, Nutella, Crushed Pistachios     10

SAVORY

Shrimp and Grits     24

Cajun Red Pepper Spiced Grilled Shrimp, Creamy White Grits, Fried Kale

Smoked Salmon Platter    22

Smoked Salmon, Whipped Dill Cream Cheese, Sliced Avocado, Tomato, Cucumber, Capers, Hard-Boiled Egg, Red Onion, Hot Honey Sauce, Choice of Artisan Bagel

Fried Chicken and Cornbread     22

Fried Chicken Tenders, Jalapeno Cheddar Cornbread, Andouille Sausage Gravy, Sunny Side Up Eggs

Croissant Breakfast Sandwich    18

Fresh Baked Buttery Croissant, Bacon, Fried Egg, Fontina Cheese, Breakfast Potatoes

SWEET

Chocolate Fanatics Waffle    19

Warm Chocolate Waffle, Nutella, Chocolate Sauce, Powdered Sugar

Carrot Cake French Toast    25

Double Stacked Carrot Cake, Spiced Cream Cheese, Candied Pecans, Candied Carrots

Belgian Waffle   17

Fresh Baked Waffle, Choice Of Strawberries, Blueberries, Whipped Cream, Or Chocolate Chips

Large Cinnamon Roll    10

Warm Cinnamon Roll, Sweet Icing Drizzle, (Shareable)

Sides   5

Crispy Bacon (3) / Chicken Sausage Links (2) / Pork Sausage patty (2) / House Potatoes / Sliced Avocado / House Salad / Sliced Tomato

BOTTOMLESS

Mimosa      32

House Bloody Mary    34

BRUNCH COCKTAILS

Mimosa     12

House Bloody Mary    14

BEVERAGES

Fresh Squeezed Orange Juice 4 / Cranberry Juice 3 / Pineapple Juice 3 / Lemonade 3  / Coffee—Hot or Iced 3 / Tea—Iced or Hot 3 / Soft Drinks 3

Executive Chef Harold Norris

Tax and 18% Gratuity will be added to all menu items.

*Thoroughly cooking foods of animal origin, such as eggs, fish, poultry, or shellfish, reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

Gluten Sensitive Vegetarian Vegan.

Menu is subject to change without notice.

DINNER MENU

STARTERS

Short Rib Potstickers    17

House-Made Short Ribs in a Crispy Dumpling Wrapper with Hoisin Citrus Glaze, Fresh Green Onions, and Sesame Seeds

Ahi  Tuna Crudo     23

Fresh Ahi Tuna Seared Tableside on a 450 Degree Fahrenheit Himalayan Salt Block with Honey Hoisin Sauce and Topped with Crispy Fried Wontons

Pumpkin Hummus    12

Creamy House-Made Pumpkin Hummus dip topped with Spiced Pepitas and served with Warmed Pita Bread and Assorted Crudité

Southern Crab Cake    19

Lump Crab Meat, Bacon, Peppers, Onions, and Potato, Pan Seared and Served with Cajun Red Pepper Sauce and a Frisée and Lemon Salad

Classic Caprese    14

Baby Heirloom Tomatoes with Creamy Burrata Cheese, Fresh Basil and Balsamic Glaze

Caesar Salad    14/8

Fresh Romaine Lettuce with House-Made Garlic Croutons, Creamy Caesar Dressing, and a Parmesan Crisp

Wedge Salad     14/8

Iceberg Wedge with Blue Cheese Crumbles, Candied Walnuts, Crunchy Bacon, Fresh Tomatoes, and Blue Cheese Dressing

French Onion Soup    8

Caramelized Onions in a Rich Beef Broth with Melted Gruyère Cheese and a Crostini

New England Style Clam Chowder     12

Littleneck Clams and Potato in a Creamy Bacon Broth with Crusty Bread

COVE CLASSIC ENTREES SERVED WITH CHOICE OF TWO SIDES

To maintain the integrity of the chef’s entrées, entrées are not to be split.

Your Server can provide share plates.

Red Wine Braised Short Ribs       36

Slow Braised Short Ribs With Pearl Onions And Red Wine Demi Glace

Airline Chicken Breast       28

Herb Crusted Roasted Bone-In Chicken Breast

Faroe Island Salmon*     32

North Atlantic Faroe Island Salmon Served Grilled Or Blackened (add Lump Crab Meat Crust) +7

COVE CLASSIC SIDES

Garlic Mashed Potatoes, Baked Potato, Herb Rice, French Fries, Seasonal Vegetables, Sauteed Mushrooms

SAUCES

House-Made Chimichurri, Red Wine Demi Glace, House-Made Barbecue Sauce

CHEF’S COMPOSED ENTREES

To maintain the integrity of the chef’s entrées, entrées are not to be split.

Your Server can provide share plates.

Ribeye Steak*      44

6-Ounce New Zealand Grass Fed Angus Ribeye With Crispy Duck Fat Yukon Gold Potatoes, Roasted Brussels Sprouts, And A Smoky, Sweet Bourbon Demi Glaze

Suggested Wine Pairing:  RODNEY STRONG ALEXANDER VALLEY CABERNET SAUVIGNON                          16 /48

Rack of Lamb*      47

Welsh Herb Crusted Rack of lamb with Carrot Puree, Roasted Parsnips, Mint Chimichurri, and Pomegranate Arils

Suggested Wine Pairing:  CHATEAU ST. MICHELLE INDIAN WELLS MERLOT                                                    13 / 39

Oven Roasted Branzino *     43

Oven Roasted Branzino with Lemon and herbs atop a White Bean and Fennel Ragu

Suggested Wine Pairing : TENUTA REGALEALI  LEONE BLEND                     15 / 45

Pappardelle Bolognese      24                                                    

Slow Simmered Beef Ragu alla Bolognese with Fresh Pappardelle, Shaved Grana Padano and Ricotta Cheese

Suggested Wine Pairing:  SAN POLO ROSSO DI MONTALCINO                    19 / 60

Farro Risotto      24

Creamy Whole-Grain Farro Risotto with Roasted Butternut Squash, Mushrooms, Sauteed Kale, and Crispy Shallots

Suggested Wine Pairing: ERATH PINOT NOIR                                                  15 / 45

Pecan Crusted Steelhead Trout*     34

Maple Pecan Crusted Mar Andino Steelhead Trout with Wild Rice Pilaf and a Savory Braised Apple Glaze with Parsnip Ribbons

Suggested Wine Pairing:  FERRARI CARANO CHARDONNAY                        14 / 42

Gourmet COVE Burger*    26

Brisket and Short Rib Burger Patty on a Toasted Brioche Bun with French Fries and Choice of Toppings: Mushrooms, Grilled Onions, Bacon, Cheese, or Blue Cheese Crust

ADDITIONAL SIDE DISHES

Baked Potato with Accompaniments +5,  Garlic Mashed Potatoes +6,  Herb Rice +4,  Seasonal Vegetables +7,  Sauteed Mushrooms +7,  French Fries +5


*Thoroughly cooking foods of animal origin, such as eggs, fish, poultry, or shellfish, reduces the risk of foodborne illness.

Executive Chef Harold Norris

Tax and 18% Gratuity will be added to all menu items.

Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.

Gluten Sensitive Vegetarian  Vegan.

Menu is subject to change without notice.