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

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

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

BATTERS UP. The chef’s special griddle creation of the day. Plated with your choice of ham,center-cut bacon, or sausage, with fresh fruit. 11

GABRIEL PLATTER. Two eggs any style, with choice of center cut bacon, ham, or local sausage. Served with Robert’s home-fries, toast, and fresh fruit. 10

HUNGRY TIGER OMELET. Three egg omelet with bacon, ham, onion, pepper, mushroom, cheddar and Swiss, served with home fries, toast, and fresh fruit. 11

QUICHE DU JOUR. The chef’s daily selection made with house-made puff pastry and fresh herbs, served with wheat toast and fresh fruit, or tossed salad. 10

BUTTERMILK PANCAKES OR FRENCH TOAST. Served with your choice of ham, center cut bacon, or sausage, along with fresh fruit and pure Pennsylvania maple syrup. 11

STEAK & EGGS. A 4 oz grilled beef tenderloin served your way with two eggs any style, home-fries, toast, and fruit. 14

SMOKED SALMON SCRAMBLE. Smoked salmon, capers, scrambled eggs and chives. Served on rye toast with creamed horseradish and fresh fruit. 13

VALLEY SCRAMBLE. Ham, center cut bacon, onions, scrambled eggs, and a three cheese blend served with home fries, toast, and fresh fruit. 11

FRITATA. Fresh vegetables, onions, and mushrooms blended with eggs and broiled with melted Swiss cheese. Served with fresh fruit and wheat toast. 10

GABRIEL’S GRANOLA PARFAIT. Fresh fruit du jour, organic non-fat yogurt and Gabriel’s house-made granola layered parfait style. 10

NEW YORKER. Toasted everything bagel with herb cream cheese and smoked salmon. Plated with fresh fruit. 9.50

GABRIEL'S BRUNCH

SOUP DU JOUR. Created by the chef's at Gabriel's. bowl 5

SHERRY FRENCH ONION SOUP. A hearty French onion soup with fresh vegetable, chicken and beef stock. Broiled with croutons and a crispy three cheese blend. 6

CAPRESE GARDEN PLATE. Fresh mozzarella, basil, tomato, and redonions, drizzled with extra virgin olive oil and a balsamic reduction. 8 With... jumbo lump crab 13

GABRIEL SALAD. Mixed field greens, caramelized pecans, warm inn-made 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 Smoked Salmon 13

FRIED OYSTERS & SALAD. Tender battered blue-point oysters served with fried leeks and homemade tartar & cocktail sauces, served with a tossed salad with honey mustard dressing. 16

NEW BERLIN BURGER. Local lean ground sirloin charbroiled with twice smoked bacon and Vermont cheddar, served with lettuce, garden fresh tomato, and potato chips . 10.50

STEAK SANDWICH. Thin sliced, seasoned tenderloin, with sautéed mushrooms, onions, and melted cheddar. Served on grilled garlic bread. Sided with potato chips. 13.50

AHI TUNA MELT. Served medium rare on grilled wheat bread with Swiss cheese, lettuce, tomato, and cusabi mayonnaise, served with potato chips. 13.50

ENTRÉES

SCALLOPS BUERRE BLANC. Pan seared jumbo sea scallops served with Jasmine rice and laced with lemon, bacon, horseradish, & dill butter sauce & fresh vegetables. 19

SALUTATION CHICKEN. Breaded boneless chicken breast stuffed with ricotta, fresh mozzarella, tomato, and fresh herbs. Served over vermicelli with a toasted almond pesto sauce. 19

BEEF TENDERLOIN BORDELAISE. Grilled filet mignon highlighted with a sauce of mush room, garlic, and veal demi-glace. Plated with smoked gouda au gratin potatoes and fresh vegetables. four ounce 19 eight ounce 26

AHI TUNA. Pan seared rare with Cajun spices and black and white sesame seeds. Presented over Jasmine rice pilaf with pickled ginger, fried leeks, and cucumber-wasabi cream. 19

CHILEAN SEA BASS. Sesame encrusted and pan seared with julienne vegetables, served over Jasmine rice pilaf and accented with orange and hoisin sauces. 28

WILD MUSHROOM RAVIOLI. Gabriel’s own ravioli, filled with wild mushrooms, roasted red bell pepper, and leeks. Presented on a bed of greens, summer vegetables, and roasted fennel vinaigrette. 15