A complimentary full breakfast is served to lodging guests
seven days a week.

Public seatings for breakfast & brunch are on Sundays only, seating from

10:00 a.m. until 2:00 p.m..

BREAKFAST OFFERINGS

BATTERS UP. The chef’s special griddle creation of the day. Plated with your choice of ham, bacon, or sausage. 9

GABRIEL PLATTER. Two eggs any style, with choice of twice smoked bacon, ham, or local sausage. Served with Robert’s homefries and toast. 9

HUNGRY TIGER OMELET. Three egg omelet with bacon, ham, onion, pepper, mushroom, cheddar and Swiss, served with home fries and toast. 9

WESTERN OMELET. Three egg omelet with ham, onion, pepper and cheddar, served with homefries and toast. 9

BUTTERMILK PANCAKES OR FRENCH TOAST. Served with your choice of ham, bacon, or sausage, along with fresh fruit and pure Pennsylvania maple syrup. 9

STEAK & EGGS. A 4oz grilled beef tenderloin served your way with two eggs any style, homefries, and toast. 12

VALLEY SCRAMBLE. Smoked ham, twice smoked bacon, onions, scrambled eggs, and three cheese blend served with home fries and toast. 9

QUICHE DU JOUR. The chef’s daily selection made with housemade
puff pastry, served with a croissant and fresh fruit, or a tossed salad. 9

FRITATA. Fresh vegetables, shallots and mushrooms blended with eggs and finished with melted Swiss. 8

GABRIEL'S BRUNCH

SOUP DU JOUR. Created by the chef's at Gabriel's. bowl 4

SHERRY FRENCH ONION SOUP. A hearty French onion soup with fresh vegetable and beef stock. Broiled with croutons and a crispy three cheese blend. 5

GABRIEL SALAD. Mixed field greens, caramelized pecans, warm innmade
brown sugar twice smoked bacon and cherry tomatoes flavored with a honey mustard vinaigrette. 7

CLASSIC CAESAR SALAD. Crisp romaine lettuce tossed in a buttermilk Caesar dressing, and garnished with rosemary asiago croutons, and fresh parmesan. 7 with… Grilled Chicken 11 Cajun Tuna 12 Scallops 12 Shrimp 12

NEW BERLIN BURGER. Local lean ground beef charbroiled with twice smoked bacon and Vermont cheddar, served with chips or cole slaw. 9

STEAK SANDWICH. Thin sliced, seasoned tenderloin, with sautéed mushrooms, onions, and melted cheddar. Served on grilled garlic bread. Sided with cole slaw and pickle. 13

NEW YORK STRIP BORDELAISE. Center cut 12oz strip, chargrilled
to order. Served with garlic mashed potatoes, fresh vegetables, and a mushroom, shallot, garlic, and veal demiglaze. 23

BLOCK ISLAND SWORDFISH. 8oz fillet, chargrilled and served over parmesan risotto with fresh vegetables and a smoked troutDijon cream sauce. 21

AHI TUNA. Pan seared rare with Cajun spices and black & white sesame seeds. Drizzled with a cucumber wasabi sauce and pickled ginger. Plated with fried rice and fresh vegetables. 19

PEACHES & CREAM CHICKEN. Boneless breast of chicken sautéed with scallions, peaches, heavy cream, and champagne. Served with parmesan, risotto and fresh vegetables. 16