Sunday Brunch

STARTER PLATES

ShrimpCocktaila

WHITE HORSE TAVERN CLAM CHOWDER  cup 5/ bowl 8  Clams and potatoes, balanced with vegetables and dill

PETIT LETTUCES 7  Local field greens tossed with white balsamic vinaigrette, fresh herbs radishes, cucumbers, and chopped tomatoes.

CAESAR 8 Tossed with foccacia croutons and Reggiano Parmesan. Add white anchovies for $3.00

WHT CHOPPED SALAD 12  Roasted beets, apple-wood bacon, Great Hill blue cheese, tomatoes, pickled onions hard-boiled egg over petit lettuces. Add to any Salad – All Natural Chicken Breast 7 Add 4 oz Sirloin Steak  8 Add Cod Cake  7

MUSSELS FRITTE  12 white wine, cream, dijon, onions, cultured butter & hand cut fries

TASTING OF N.E. CHEESES  14 NE Small farm cheeses, Aquidneck Island honeycomb, candied nuts, fruit relish, & house crisps

NARRAGANSETT BAY CLAMS 14 Jorge’s chourico, white beans, roasted aromatics, white wine, grilled bread

DUCK SCOTCH EGG 9 Honey bourbon sauce, house made chili garlic sauce, tossed greens

TRUFFLE FRIES 7 Hand cut Idaho Potatoes, & truffle mayonnaise

PITTS PIZZA 11 Grilled whole wheat shell, mozzarella, tomato, basil pesto,

CRISPY FISH CAKE 12 charred scallion, arugula salad, lobster emulsion

Brunch Plates

CLASSIC BREAKFAST 8  2 RI Eggs any style, Bacon or Sausage

“EBLT” SANDWICH 11 2 over medium  RI eggs, bacon, lettuce, tomato, croissant, truffle mayo,& lyonaisse potatoes

EGGS BENEDICT 14  2 poached RI eggs, toasted English muffin, prosciutto, hollandaise, & lyonaisse potatoes

LOBSTER BENEDICT 20  2 poached RI eggs, toasted English muffin, arugula, lobster, hollandaise, & lyonaisse potatoes

CRANBERRY PECAN FRECNH TOAST 13 Vermont Syrup, fresh berries, apple wood bacon or sausage, & whipped honey butter

LOBSTER OMELETTE 18  3 RI eggs, native lobster, tomatoes, asparagus, Atwells Gold Cheese & lyonaisse potatoes

GRILLED BREAKFAST PIZZA 14  Scrambled eggs, organic mushrooms, asparagus, chard, lyonaisse potatoes, and fontina cheese Add breakfast sausage 2

Sides

WHT Lyonaisse Fingerling Potatoes  3

Apple-wood Smoked Bacon (3)  4

Breakfast Sausage Links  (2) 4

Toasted English Muffin   $2

Larger Plates

 *CERTIFIED ANGUS CHUCK BURGER 12 ½ lb chuck burger, grilled ciabbatta, lettuce, & tomato, Choice of hand-cut fries or tossed greens.  Add cheddar, Swiss, caramelized onions, raw onion, sautéed mushrooms .75 each. Add apple-wood smoked bacon, Great Hill blue, and porter cheddar add 1.50 each.  Add Sunny Side Egg or Truffle mayonnaise 3.00

LOBSTER SALAD BLT  20  Native lobster, dill-shallot aioli, croissant, lettuce, tomato, & apple wood bacon.  Choice of hand cut fries or greens

THE “RUEBEN CUBAN” 14  slow roasted pork shoulder, shaved black forest ham, gruyere, bread and butter slaw, &  pepperoncini smear

GOURMET GRILLED CHEESE  13  Cast iron griddled French Bread, aged gouda, artichoke pesto, & arugula. Choice of soup of the day or petit greens

BLACK FOREST HAM “SAMMIE” 12 Black Forest ham, caramelized shallots, & brie cheese on a crusty ciabatta roll

LOBSTER MAC & CHEESE 22 fresh orchiette, aged gouda, fontina and mascarpone cheeses, Native lobster, asparagus,  & truffled  brioche crumbs

*GRILLED SIRLOIN STEAK 16 bordelaise, squash puree, foraged mushroom-farro salad, and petit herbs

SEARED CHICKEN PAILLARD 14  potato puree, sautéed winter greens, tomato relish, extra virgin olive oil, and 12 year balsamic drizzle

*BEEF WELLINGTON39 foie gras pate, puff pastry, potato puree, petit vegetables & Perigueaux sauce     

We are committed to supporting local business and agriculture, as well as showcasing our native ingredients, therefore we strive to procure as much locally as possible when available and in season.

*Raw meat & shellfish or products not cooked to recommended internal temperatures will increase your risk of foodborne illness, especially with certain medical conditions.

20% gratuity added to tables of 6 or more

Checks cannot be split more than three ways

Executive Chef Richard Silvia