Brunch Prix Fixe
$45 - $55 - $65

PERCH PRIX FIXE REQUEST
Available for party sizes
*Required for
Parties of 8 to 12

*All large party tables are inside tables
*All Guests at the table must order from Prix Fixe Menu selected
*Guests 12 and under may select A la carte

For Parties of 14 or more
(Make an Event Request here)

View Menus and Brunch Requests (Below)

Brunch Prix Fixe
(3 Course)
$45 per guest

Hors D’Oeuvre
( choice of one )

LITTLE GEM LETTUCES
avocado, radish, goat cheese, fine herbs, vinaigrette 

SEASONAL FRUIT PLATTER
lemon verbena syrup, mint 

BAKED BRIE
fennel apple pecan slaw, mache, wholegrain mustard aioli
 

Plate Principle
( choice of one )

 TWO EGGS ANY STYLE
choice of chicken apple sausage or apple wood bacon, PERCH potatoes

FRENCH TOAST
vermont maple syrup, applewood smoked bacon & fresh berries

THE PERCH BURGER
aged ground beef, brioche, shallot, lettuce, gruyere, garlic aioli & fried egg.
choice of rosemary thyme frites or green salad 

SHRIMP SCAMPI
linguine, heirloom cherry tomatoes, parmesan, white wine

Gourmandise

chef’s selection
to be shared for the table 

Brunch Prix Fixe
(4 Course)
$55 per guest

BEGIN
Chef selection
for the table to share

ASSORTED HOMEMADE BREADS
chef’s selection of scones, muffins, croissants, whipped honey butter, jam

Hors D’Oeuvre
(Choice of one)

 BABY BEET
arugula, endive, hazelnuts, blue cheese, banyuls vinaigrette 

SEASONAL FRUIT PLATTER
lemon verbena syrup, mint

BAKED BRIE
fennel apple pecan slaw, mache, wholegrain mustard aioli
 

Plate Principle
(Choice of one)

 THREE EGG OMELETTE
wild mushroom ragout, spinach, gruyere cheese, Perch potatoes

FRENCH TOAST
vermont maple syrup, applewood smoked bacon & fresh berries 

STEAK FRITES
flat iron, maître d’ butter, bordelaise, truffle cheese fries 

SHRIMP SCAMPI
linguine, heirloom cherry tomatoes, parmesan, white wine

Gourmandise
chef’s selection
to be shared for the table

Brunch Prix Fixe
4 Course
with Fromage + Charcuterie
$65 per guest

BEGIN
for table to share
FROMAGE + CHARCUTERIE PLATE
daily selection of two cheeses + two cured meats
with nuts, fruit, sour cherry mustard, bread

Hors D’Oeuvre
(Choice of one)

BABY BEET
arugula, endive, hazelnuts, blue cheese, banyuls vinaigrette

SEASONAL FRUIT PLATTER
lemon verbena syrup, mint

AVOCADO TOAST
roasted campari tomatoes, frisee, citronette, candied pepitas

 AHI TUNA TARTARE
avocado, ponzu, chili oil, cucumber, radish, gyoza chips
 

Plate Principle
(Choice of one)

 CRAB BENEDICT
two poached eggs, two Maryland blue crab cakes, chive hollandaise, Perch potatoes
 FRENCH TOAST
vermont maple syrup, applewood smoked bacon & fresh berries
STEAK FRITES
flat iron, maître d’ butter, bordelaise, truffle cheese fries
SHRIMP SCAMPI
linguine, heirloom cherry tomatoes, parmesan, white wine

Gourmandise
chef’s selection
to be shared for the table

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. 
A gratuity of 20% will be automatically added to your final bill. 

 *BRUNCH REQUEST FROM (below)
Please make selections and submit the booking details below.
A reservationist will contact you to confirm and reserve your time & table.
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