Hampton’s Sunday Brunch includes complimentary house Champagne,
Kir Royale, Mimosas and freshly squeezed orange or grapefruit juices. Select your choice of appetizer and entrée, then enjoy our buffet table filled with fresh fruit and cheeses. Relax and finish your morning with
a wide selection of Pastry Chef Kepner’s creative desserts.

Appetizers

Sweet Potato Vichyssoise
banana flan and walnut flat bread

House-smoked Atlantic Salmon
Asparagus blini, pan fried quail egg, champagne hollandaise

Hampton's Housemade Lean-Smoked Sausage and Pancetta
lightly smoked over alderwood, accompanied by house cured pancetta,
sweet roasted apple preserves, grain mustard and toasted brioche

Cast Iron Seared Leg Of Duck Confit
with baby spinach and Maui sweet onions, lime vinaigrette
cinnamon beignet, cranberry- ginger relish

Buckwheat Fried Oysters
coddled egg, gaufrette potatoes, curried crème fraiche

Smoked Blue Crab Crepe
Toasted fennel seed crepe, smoked blue crab salad of buttermilk
aioli, chives, and fried onions.
Garnished with baby greens and blood orange marmalade

Entrees

Grilled Black Angus Beef Filet with Puff Pastry
topped with a puff pastry lattice and mushroom duxelle with baby carrots, pearl onions, crispy potato cake and sauce Mornay

Set in a sweet honey glaze accompanied by a dried fruit waffle,
and grilled fennel

Sunday Brunch Omelet
Choice of ingredients: onions, bell peppers, plum tomatoes, mushrooms, artichokes, fresh herbs, lump crabmeat, smoked salmon, bacon, asparagus, cheddar, Swiss, smoked gouda, or Chèvre cheeses

Vanilla Battered French Toast
Griddled Challah bread dipped in vanilla custard,
served with fresh seasonal berries
and Vermont maple syrup

Eggs Benedict
Two poached eggs on toasted english muffin
with thinly sliced house-smoked salmon or Canadian bacon
and topped with hollandaise sauce and steamed vegetables

Sautéed Shrimp with Cheddar Grits
Andouille sausage, asparagus and spicy tomato sauce

Lemon Poppy Seed Pancakes
Served with seasonal berries and raspberry whipped crème

Roasted Rack Of Lamb
With pumpkin butter, vanilla bean risotto, French green beans
and sauce au jus

Market Fish
Chef’s daily preparation