WELCOME TO HAMILTON'S KITCHEN
Brunch
Monday through Friday: 7:00 AM to 2:00 PM
Saturday: 8:00 AM to 2:00 PM
Sunday: 8:00 AM to 3:00 PM
Dinner
Tuesday through Saturday from 5:00 PM to 9:00 PM
Lounge
Sunday and Monday from 4:00 PM to 9:00 PM - Drinks and Limited Menu
Tuesday through Thursday from 3:00 PM to 10:00 PM
Friday from 3:00 PM to 11:00 PM
Saturday from 9:00 AM to 11:00 PM
Happy Hour: Monday through Friday 1:00 PM to 7:00 PM - Draft beers, house Chardonnay, house Cabernet, and well cocktails.
A Message Regarding COVID-19 and Hamilton's Kitchen
BRUNCH HOURS
Monday - Friday: 7:00 AM to 2:00 PM | Saturday: 8:00 AM to 2:00 PM | Sunday: 8:00 AM to 3:00 PM
SNACKS
Seasonal house-made baked bread, honey butter, "Heavens to Betsy" jam, powdered sugar, fresh fruit.
Fresh chunky avocado, lime zest, EVOO, hemp seeds, pink salt on multigrain toast, fire-roasted basil tomatoes, and dressed arugula.
Greek yogurt topped with acai, crunchy granola, fresh berries.
Stone ground Irish oats, coconut milk, chai spice, hemp seeds, warm seasonal compote, berries.
Sullivan Street multigrain bread, rock shrimp, garlic, tomatoes, basil arugula, goat cheese, balsamic glaze, basil mayo and hemp seeds.
GREENS & SUCH
Brioche croutons, parmesan cheese, hearts of palm, shaved cured egg yolk, Caesar dressing.
Bleu cheese crumbles, grape tomatoes, cucumbers, drunken pear, honey balsamic dressing.
Baby iceberg lettuce, almonds, cranberries, chives, Dijon vinaigrette.
Crisp Bibb lettuce, grapes, apples, candied pecans, goat cheese, walnut vinaigrette.
EGGS & FRIENDS
3 Lake Meadows eggs your way, served with skillet potatoes & onions, choice of Irish bangers or pecan smoked bacon, and Sullivan Street toast.
3 egg omelette, white cheddar, country ham, served with skillet potatoes & onions, choice of Irish bangers or pecan smoked bacon.
Sliced brioche, topped with maple-bourbon syrup, fresh vanilla bean whipped cream, fresh berries, powdered sugar.
Canadian bacon, English muffin, Lake Meadows poached eggs, chive hollandaise served with skillet potatoes and onions.
Cured pastrami salmon, English muffin, Lake Meadows pooched eggs, bacon dust, hollandaise, served with skillet potatoes & onions.
Hot jumbo buttermilk biscuits, house-made black pepper sausage gravy, hot honey served with skillet potatoes & onions.
Baked goat cheese, blistered tomatoes, asparagus, dressed arugula, chili oil, basil pesto served with skillet potatoes and onions.
MAINS
Creekstone all-natural beef, pecan smoked bacon jam, Lake Meadows sunny side egg, avocado mash, white cheddar, LTO, on a brioche bun served with patatas bravas.
Creekstone all-natural beef, white cheddar, LT0, brioche bun served with french fries.
Sullivan Street multi-grain bread, pecan smoked bacon, turkey, country ham, tomato, crisp bibb lettuce, white cheddar, garlic aioli served with french fries.
Blackened grouper, flour tortilla, corn salsa, citrus slaw and crème fraiche dressing.
"Olde Time" Belgian waffle, buttermilk Bell and Evans chicken tenders, maple-bourbon syrup, fresh vanilla bean whipped cream.
Loaded Atkinson's stone ground yellow grits, blistered tomato, garlic lemon butter, bacon dust, green onion.
Fresh baked croissant, raisins, almonds, lettuce, tomato served with french fries.
Blackened grouper, house Mojo mayo, crisp Bibb lettuce, broccoli apple slaw, brioche bun served with french fries.
SIDES
Assorted delectable locally made pastries served with "Heavens to Betsy" jam.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne Illness, especially if you have certain medical conditions.
**20% service charge will be added to all parties of 8 or more**
DINNER HOURS
Tuesday through Saturday from 5:00 PM to 9:00 PM
Beginnings
Cup or Bowl
roasted heriloom tomatoes, brie cheese, bacon jam, prosciutto dust, chiffonade basil, balsamic glaze
Lump Blue Crab meat, roasted red pepper marmalade, sauce Louis, roasted corn salsa
grilled octopus, spice roasted potatoes, chorizo, roasted tomatoes, and lemon caper vinaigrette
grilled naan bread, boursin cheese, honey caramelized onions, arugula, macerated blueberries, fig glaze, and drunken pears
chef's selection of boars head meats and cheeses, flatbread crackers, accouterments
goat cheese, cranberries, fig jam, hot honey, candied walnuts, orange zest, and flatbread crackers
creekstone pork belly, yuzu marmalade, brussels slaw, and toasted sesame seeds
whipped chevre, walnut dust, black garlic, EVOO
mussels, lemon garlic butter, crusty bread, and fresh barley
panko crusted brie, hot honey, pear chutney, and candied pecans
Salads
bibb lettuce, cranberries, grapes, apples, pecans, goat cheese, walnut vinaigrette
krunch lettuce, blackberries, pistachios, chevre, compressed grapes, pickled onions, honey Dijon vinaigrette
bleu cheese crumbles, grape tomatoes, and drunken pears tossed in honey balsamic dressing
brioche croutons, parmesan cheese, hearts of palm, shaved cured egg, caesar dressing
pickled fennel and onions, drunken pears, crispy prosciutto, sweet drop peppers, pecorino, raspberry walnut vinaigrette
Entrées
marinated airline chicken, jasmine rice, crispy chili broccolini, orange glaze, green onions, sweet potato hay, sesame seeds
rice linguine, wild mushrooms, sugar snap peas, napa cabbage, bean sprouts, sweet chili, yuzu marmalade, and sweet drop peppers
jasmine rice, fried plantains, coconut curry sauce, mango salsa
celery root and potato mach, prosciutto, asparagus, wild blend or mushrooms, and miso sauce
jumbo shrimp, U10 sea scallops, potato corn bacon chowder, fried leeks, parsley oil
celery root and potato mash, garlicky haricot verts with sauce diane
saffron tomato and new potato hash, asparagus, onion jam, fried leeks, and yellow pepper coulis
chili verde, stone ground cheesy grits, cotija cheese, fried tortilla strips, pickled jalapeno, and onions
candied pecan bacon, stilton pecan butter, celery root and potato mash, broccolini, and red wine gastrique
mascarpone and parmesan risotto, crispy prosciutto, baby spinach, asparagus, compressed grapes, and yellow pepper coulis
Vegetarian Dishes
jasmine rice, garlicky broccolini, spiced jackfruit
english peas, asparagus, broccolini, creamy Asiago risotto, parsley oil
trumpet pasta, english peas, spinach, asparagus, plum tomato, broccolini, basil beurre blanc, parsley oil
Sides
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne Illness, especially if you have certain medical conditions.
**20% service charge will be added to all parties of 8 or more**
LOUNGE HOURS
Sunday and Monday from 4:00 PM to 9:00 PM - Drinks and Limited Menu
Tuesday through Thursday from 3:00 PM to 10:00 PM | Friday and Saturday from 3:00 PM to 11:00 PM
The Lounge offers Happy Hour Monday through Friday 4pm-7pm with $6 draft beers, house Chardonnay, house Cabernet, and well cocktails.
Lounge Menu
tossed in asiago parmesan dressing, served with celery and carrots
lump blue crab meat, roasted red pepper marmalade, sauce louis, roasted corn salsa
creekstone all-natural beef, white cheddar, LTO, brioche bun, french fries
panko crusted brie, hot honey, pear chutney, candied walnuts, served with crackers
bleu cheese crumbles, grape tomatoes, drunken pear, honey balsamic dressing
creekstone pork belly, yuzu marmalade, brussels slaw, and toasted sesame seeds
chef's selesction of boars head meats and cheeses, flatbread crackers, accoutrements
fries tossed in truffle oil topped with parmesan cheese
goat cheese, cranberries, fig jam, hot honey, candied walnuts, orange zest, and flatbread crackers
whipped chevre, walnut dust, black garlic, EVOO
grilled octopus, spice roasted potatoes, chorizo, roasted tomatoes, and lemon caper vinaigrette
mussels, lemon galir butter, crusty bread, and fresh parsley
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne Illness, especially if you have certain medical conditions.
**20% service charge will be added to all parties of 8 or more**
Chef's Table
An intimate evening for up to six guests featuring a customized menu of five expertly prepared courses.
$129 per person, plus tax and gratuity | $169 per person for a Sommelier curated wine pairing with each course, plus tax and gratuity
Reservations are required a minimum of five days in advance. To make a reservation for a Chef's Table please contact the restaurant at 407.998.8090 or email Chef Stephen at sdoyle@thealfondinn.com.
Sample Menu
This is a sample menu. All Chef’s table are unique and are created solely by the Chef & Sous Chef and is at their discretion as to what it will contain. All allergies and dietary restrictions will be honored.
Portuguese grilled octopus | hummus | fire roasted tomatoes | pickled onions | Mt. Vikos feta | scallion | fig balsamic
Pair with: The Veuve Cliquot , Yellow Label, Reims-Champagne, France
bibb lettuce | cranberries | grapes | Vermont apples | pecans | Cypress Grove goat cheese | walnut vinaigrette
Pair with: Riff, Pinot Grigio, Delle Venezie, Italy
Dingle Bay cold water prawns | scallop | Zellwood corn & bacon chowder | fried leeks | parsley oil
Pair with: 2015 Cakebread, Chardonnay, Napa Valley, California
rosemary potatoes | butter caramelized brussels | red wine gastrique
Pair with: 2017 Ken Wright, Pinot Noir, Willamette, Oregon
Deckle steak rolled with fresh baby spinach & house dried tomato | bed of mascarpone & parmesan risotto | viognier demi | crispy asparagus
Pair with: La Varenne, Tradition, Chinon, Loire, France
Pair with: La Fleur D'or, Sauternes, Bordeaux, France
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne Illness, especially if you have certain medical conditions.
**20% service charge will be added to all parties of 8 or more**
SUNDAY, APRIL 9th, 2023
*Please Note This Event Is Sold Out*
THE EASTER BUNNY AND OUR EGG HUNT ARE BACK - AT 11:30 AM AND AT 2:30 PM
$89 per adult | $29 per child ages 5 - 12 | plus tax and gratuity
Family Style Service | Tables will be assigned based on the number of guests in your party
SEAFOOD DISPLAY
Cocktail Sauce and Lemon Ginger Aioli
SALAD STATION
Fresh kale, strawberries, broccoli, fennel, sesame seeds, red cabbage, strawberry vinaigrette.
Romaine lettuce, shaved parmesan, ciabatta croutons, Caesar dressing.
Kalara Bibb lettuce, bacon, eggs, blue cheese, tomatoes, Green Goddess dressing.
BRUNCH DISPLAY
Dices ham, mushrooms, peppers, onions, tomatoes, cheddar
Bourbon Syrup
MAIN COURSE
Roasted fingerling potato, sage, craisin, walnut rice, southern grits, roasted seasonal vegetables, broccolini, creamed corn
KIDS BUFFET
DESSERTS
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne Illness, especially if you have certain medical conditions.
**20% service charge will be added to all parties of 8 or more**
SUNDAY, MAY 14th, 2023
$89 PER ADULT | $29 PER CHILD AGES 5 TO 12
TICKETS MUST BE PURCHASED IN ADVANCE BY CLICKING HERE
BREAD DISPLAY
seasoned olive oil, compound buttes
SEAFOOD DISPLAY
cocktail sauce and lemon ginger aioli
SALMON DISPLAY
pickled ginger, greek olives, ponzu sauce
SALAD STATION
compressed honeydew, pomegranate seeds, mozzarella, pistachios, roasted pear vinaigrette
romaine lettuce, shaved parmesan, ciabatta croutons, classic caesar dressing
fresh seasonal greens, carrots, cucumbers, grape tomatoes, house croutons, balsamic vinaigrette
BRUNCH DISPLAY
diced ham, mushrooms, peppers, onions, cheddar
bourbon syrup
MAIN COURSE
CHILDREN'S BUFFET
DESSERTS
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne Illness, especially if you have certain medical conditions.
**20% service charge will be added to all parties of 8 or more**