Sunday Brunch

$17.95 Complete Brunch

Freshly-Brewed Coffees & Herbal Teas

One Complimentary Cocktail
Mimosa, Bloody Mary, Screwdriver, Cape Coder, or Spumante Champagne

Choice of one Brunch Entree

Choice of one house-made dessert
Chocolate Caramel Mousse Cake, Native Apple Strudel, Seasonal Fresh Fruits, or Napoleon with Fresh Berries



Brunch Entrees

Organic Eggs Your Style11.00
served with your choice of applewood-smoked bacon, country sausage, or grilled Canadian ham; Abigail's breakfast potatoes, and your choice of white or whole grain toast or a crisp English Muffin

Free-Range Four Egg Omelette 11.00
served with Abigail's seasoned breakfast potatoes and your choice of fillings; diced hot house tomatoes, Virginia honey ham, broccoli, baby leaf spinach, wild mushrooms, Vermont Cheddar, or Brie cheese

Abigail's Omelette 12.00
with baby leaf spinach, herb goat cheese, sun-dried tomatoes, diced asparagus, and tri-colored bell peppers; served with Abigail's breakfast potatoes and a basil pesto

Tavern Steak & Eggs 16.00
an 8 oz. Black Angus New York Sirloin, two free-range eggs prepared to your liking and Abigail's breakfast potatoes (add $5.00)

Belgian Waffles 11.00
with fresh whipped cream, seasonal fruits, and Vermont maple syrup

Challa Bread French Toast 10.00
prepared in our signature Rice Crispy's batter and served with Vermont maple syrup and your choice of applewood-smoked bacon or country sausage

Atlantic Ocean Seafood Crepe 12.00
with Maine crabmeat, diver sea scallops, shrimp, and scrod in a creamy Chardonnay sauce with wild mushrooms; served in a cassarole with a dill Hollandaise sauce

Traditional Eggs Benedict 12.00
toasted English muffin rounds topped with poached eggs, Canadian ham, and Hollandaise sauce, served with Abigail's seasoned breakfast potatoes

Filet Mignon Benedict 14.00
toasted English muffin rounds topped with grilled petit filet mignons, poached eggs, and Hollandaise sauce, served with Abigail's sesasoned breakfast potatoes (add $5.00)

Maryland Crab Cake Benedict 14.00
petit Maryland crab cakes with toasted English muffin rounds, poached eggs, and Hollandaise sauce, served with a salad of assorted baby field greens


Daily Raw Bar
composed daily


To Begin

Classic Calamari Fritti 9.00
Abigail's signature version with lemon Remoulade and caper marinara sauces

Twin Maryland Crab Cakes 10.00
with chive cream and lemon Remoulade sauces

P.E.I. Mussels Poulette 9.00
sauteed in a garlic and white wine sauce with a touch of cream

Garlic & Gorgonzola Bread 5.00
topped with melted Gorgonzola cheese, garlic aioli, and roasted red bell peppers

Italian Antipasti Assortment 12.00
with roasted tri-colored bell peppers, harvest squashes, eggplant, tomatoes, caperberries, assorted olives, artichoke hearts, sliced hard salamis, Provolone and Parmesan cheeses, Prosciutto di Parma, and aged balsamic

Seasonal Fruits for Two 15.00
an assortment of our freshest fruits, sliced and served with a vanilla bean dipping sauce

Smoked Norwegian Salmon Platter 18.00
with red onions, capers, field greens, garlic toast points, and a horseradish cream sauce

Artisanal Cheese Plate 15.00
an assortment of local cheeses, served with caramelized walnuts, toast points, and a sun-dried fig jam


Soups & Greens

The "BLT" Salad 7.00
Iceberg lettuce, warm applewood-smoked bacon, diced hot house tomatoes, and Great Hill Bleu cheese crumbles with an herb-infused buttermilk ranch dressing

Abigail's Spinach Salad 6.00
with crumbled goat cheese, diced country bacon, sun-dried cranberries, and roasted almonds with a citrus vinaigrette

Classic Caesar Salad 6.00
Romaine lettuce, shaved Parmesan, garlic croutons, and house-made Caesar dressing

Tuscan Salad 7.00
hand-gathered baby field greens, tomatoes, Vidalia onions, artichoke hearts, buffalo Mozzarella cheese, crisp polenta croutons, and a garlic-infused balsamic vinaigrette

Soup du Jour 5.00
seasonally-inspired selections, created daily

Four Onion Soup 6.00
with an herb crouton and three melted cheeses


Entree Salads

Schnitzel Salad 11.00
hand-gathered field greens, shaved Parmesan, grape tomatoes, diced cucumbers, and sun-dried cranberries,topped with an herb-crusted chicken shchnitzel and a light lemon and citrus vinaigrette

Classic Caesar Salad 11.00
crisp Romaine lettuce, shaved Paresan cheese, garlic croutons, and house- made Caesar dressing topped with oakwood grilled, pesto-marinated chicken Or, topped with cedar-plank grilled salmon 13.00
Or, topped with blackened jumbo Gulf shrimp 14.00

Chopped Shrimp Salad 13.00
diced Iceberg and Romaine lettuces, tomatoes, cucumbers, garbanzo beans, apples, carrots, avocado, bell peppers, hard-boiled egg, red onions, and Feta cheese tossed with a fresh lemon juice and herb-infused EVOO, topped with jumbo Gulf shrimp grilled with a lemon herb glaze

Pettibone's Chicken Salad 10.00
Iceberg and Bibb lettuces, crisp country bacon, diced cucumbers, grape tomatoes, aged Vermont Cheddar cheese, and a chicken salad with caramelized walnuts and raisins


Lunch Fare

Cedar Plank Wild Sock-Eye Salmon15.00
seared with native honey and local herbs and served with caramelized baby bok choy, garlic whipped Yukon Gold potatoes, and a mustard and honey sauce

Bell & Evan's Chicken Teriyaki12.00
grilled and served in a traditional sweet and tangy Asian teriyaki sauce with broccoli and rice pilaf

English-Style Fish & Chips12.00
with a crisp beer batter, herb-seasoned fries, jalapeno coleslaw, and house-made tartar

Black Angus Burger9.00
served on a grilled nine grain bun with applewood-smoked bacon, American cheese, pickles, Vidalia onions, Iceberg lettuce, and native tomatoes; accompanied by herb-seasoned fries and jalapeno coleslaw

Chicken Pot Pie11.00
our house-made special served with a crisp pastry shell and a salad of hand-gathered baby field greens

Spicy Asian Pasta13.00
with shrimp, chicken, baby bok choy, Shiitake mushrooms, and a spicy red bean and soy sauce tossed with linguini pasta

Block Island Cod Francaise15.00
sauteed and served in a light lemon, butter, and white wine sauce with rice pilaf and oven-roasted seasonal vegetables

Center-Cut Jersey Pork Chop Milanese12.00
pan-fried with an herb and Parmesan crust and served with a micro greens salad and oven-roasted hot house tomatoes

New York Sirloin Steak22.00
a 16 oz. New York sirloin steak grilled to order and served with an herb demi-glace and garlic whipped potatoes

Pappardelle Bolognese13.00
topped with our classic meat sauce and fresh Ricotta cheese

Rigatoni ala Vodka12.00
with grilled chicken, sweet Italian sausage, caramelized onions, baby leaf spinach, and a tomato ala vodka sauce with a touch of cream


Stone Pies

Classic Margarita 11.00
garlic, fresh diced tomatoes, Mozzarella, and basil pesto

Shrimp Scampi 12.00
caramelized onions, Roma tomatoes, shrimp, EVOO, capers, diced roasted garlic, and Mozzarella cheese

The Tuscan Pepperoni 11.00
red onions, Mozzarella, Asiago, pepperoni, marinara, and basil pesto

The Spanish Pie 12.00
with roasted chiles, Manchego cheese, black beans, avocado, and diced scallions

Abigail's Pie 11.00
diced tomatoes,sugar snap peas, Ricotta, Mozzarella, basil, and grilled pesto-marianated chicken tenders

The Italian vegetable 11.00
eggplant, bell peppers, spinach, escarole, garlic, caramelized onions, Prosciutto di Parma, Mozzarella, and Ricotta

Pettibone's Pie 11.00
with tomatoes, Ricotta cheese, Prosciutto di Parma, and wilted arugula

Stone Pie Combo 14.00
any of our stone pies are available in a smaller size with your choice of a Caesar, Tuscan, or Abigail's Spinach Salad

Throughly cooking meats, poultry, shellfish, or eggs reduces the risk of food-borne illness.
For all parties of 8 or larger, an 18% gratuity will be added.