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| Executive Chef Christopher Stoye designed a menu for Café: Selmarie which offers its patrons contemporary American cuisine inspired by his own classical French training. Customers can enjoy breakfast, lunch and dinner all week long, and brunch on Sundays. Breakfast entrees includes daily specials such as corned beef hash topped with two farm fresh poached eggs and menu mainstays such as croissant French toast flavored with triple sec. Lunch offers sandwiches, specialty soups and satisfying entrees, while dinner options include Panko Crusted Tilapia, Hungarian Goulash, or Herb-Roasted Half Chicken with Polenta and Wild Mushrooms. Whatever you decide to eat, the focus is always on fresh, seasonal, high quality ingredients. |
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