Though brunch is thought of as an American tradition, H. L. Mencken tells us that it was popular in England around 1900, long before it ever came to the States. In fact, the first known reference to the term appeared in an 1896 edition of Punch, To be fashionable nowadays we must ‘brunch’. Truly an excellent portmanteau word, introduced, by the way, last year, by Mr. Guy Beringer, in the now defunct Hunter's Weekly, and indicating a combined breakfast and lunch.

Sunday Brunch Menu

Soups

Irish Seafood Chowder
Fish, scallops and shrimp

Potato Leek
With crispy shallots

Salads

Caesar Salad with Grilled Shrimp
Romaine and radicchio with toasted cornbread croutons

Grilled Ahi Tuna on Baby Greens
With marinated grilled vegetables and saffron couscous

Curried Chicken Salad
Served with toasted coconut and fresh fruit

Sandwiches

Grilled Chicken Breast, Smoked Bacon and Avocado
Served on croissant with fresh basil mayonnaise

Char Grilled Angus Burger
With pub chips and your choice of toppings

Brunch

Omelet of the day
Served with hash browns and fresh fruit

Eggs Benedict
Served with hash browns and fresh fruit

Eggs Chesapeake with smoked salmon and crabmeat
Served with hash browns and fresh fruit

French Toast
Served with bacon, fresh fruit and maple syrup

Norwegian Smoked Salmon
Served with bagel, cream cheese, chopped onion, chopped egg and capers

In case you were wondering what portmanteau means..from the Oxford English Dictionary....In the sense of ‘that into which things are packed together’; originally applied by ‘L. Carroll’ to a factitious word made up of the blended sounds of two distinct words and combining the meanings of both; hence used attrib., and subseq. extended to things that are or suggest a combination of two different things of the same kind.

For reservations contact us at 540-592-3848

The Blackthorne Inn
10087 John S. Mosby Highway
Upperville, Virginia 20184-1742