Easter 2014 Brunch Menu

Easter Brunch Men

Served 11:00 am-6:00 pm, by reservation


Soup Du Jour (Cup: $4.00, Bowl: $5.00)
Red Pepper Bisque or Lamb Stew.

House Salad $7.50
Fresh mixed greens topped with walnuts, parmigiano reggiano cheeses, homemade croutons, tomatoes, and a homemade red wine vinaigrette dressing.

Artichoke Dip $11.00
Artichoke hearts, fresh garlic, a proprietary blend of cheeses, served warm with Story’s homemade poppy seed crackers.


Story’s Basic Breakfast (Bacon or Sausage $7.50, Ham $8.00)
Two locally-produced eggs any style, with your choice of bacon, sausage patties, or country pit ham.

Biscuits and Gravy (Half Order $6.00, Full Order $8.50)
A generous portion of our hearty cream gravy loaded with sausage and seasoned with Story’s own basil, ladled over fresh, homemade buttermilk biscuits.

Three-egg frittata with fresh leeks, Red Peppers and Spinach $9.50

Seasoned Omelet $9.50
Our legendary three-egg omelet filled with grilled crimini, shittake and oyster mushrooms with gruyere cheese, tomatoes and spinach.

Three-Berry Crepes $13.50
Sweet cream cheese wrapped in fresh hot crepes and topped with fresh blueberries, strawberries and raspberries.

Crab Cake Benedict $14.00
Two grilled crab cakes and two poached eggs served atop a bed of fresh spinach, and drizzled with hollandaise sauce, and served with fresh fruit and toast.

Grilled Artichoke Sandwich $9.50
Our famous artichoke blend grilled and served on a croissant. Served with fries and three-bean salad.

Turkey Ruben Sandwich $11.50
Ruben-style, on multi-grain, but with turkey. Served with fries and three-bean salad.

Prime Rib Sandwich $13.50
Savory hand-shaved prime rib on multi-grain, with grilled onions and gruyere cheese and horseradish sauce. Served with fries and three-bean salad.

Ham Steak $20.00
Thick-cut boneless ham steak served with mashed potatoes and fresh asparagus.

Spinach, Goat Cheese and Mushroom Roulade $18.00
Herbed goat cheese with spinach, grilled mushrooms wrapped in a puffed pastry.

Seafood Lasagna $28.50
Shrimp, scallops and crab meat layered with fresh spinach and blended cheeses, in a white sauce.