Brunch

Brunch Starters

BREAKFAST SLIDERS  / $4.28
A perfect shareable appetizer – two mini bacon, egg, and cheese biscuit sliders.

BREAKFAST NACHOS / $14.54  
House fried black bean and smoky chili flour tortillas with chicken, apple wood bacon, onions, mixed and pepper jack cheeses and scrambled eggs with a swirl of hollandaise sauce.

BREAKFAST FLATBREAD / $14.18
House made flatbread topped with lemon mascarpone, roasted red peppers, fontina cheese, two sunny side up eggs, and a small arugula salad.

Specialties

POND HOUSE BREAKFAST SANDWICH  / $8.52
Two fried eggs on a toasted croissant with sausage patty, cheddar cheese, spinach and a sriracha aïoli. Served with a side of oven roasted potatoes.

EGGS RANCHEROS / $10.41  Add Vegetarian Chili / $1.50
Refried black beans, scrambled eggs, cheddar and pepper jack cheeses, tomatoes, ranchero sauce, cotija cheese and a dollop of sour cream served in a crispy tortilla shell.

CALIFORNIA GRILLED CHEESE / $11.99
Havarti cheese, apple wood smoked bacon, crisp arugula, guacamole spread, and sriracha aïoli grilled on pumpernickel bread.

CRÈME BRÛLÉE FRENCH TOAST / $9.03
Thick cut brioche bread dipped in crème brûlée batter and grilled to golden perfection. Available plain or ask about our special toppings.

CRISPY BRUSSELS SPROUTS SALAD / $10.59
Crispy brussels sprouts with apples, bacon, Gorgonzola cheese and a honey cider vinaigrette.

DUCK CONFIT / $14.63
A duck leg confit over a warm lentil salad served with a pancetta crisp and poached egg.

Egg Dishes

EGGS BENEDICT / $10.79
Two poached eggs on an English muffin, with Canadian bacon, topped with hollandaise sauce and a crispy potato pancake.

POND HOUSE BENEDICT / $15.30
Two poached eggs presented over a house made crab cake, topped with hollandaise sauce and a crispy potato cake.

EGGS FLORENTINE / $11.08
Two poached eggs on a toasted English muffin, with spinach, roasted red peppers, artichoke hearts and topped with hollandaise sauce. Served alongside a crispy potato pancake.

APPLE & BRIE OMELETTE / $10.78
Three egg omelet stuffed with roasted Granny Smith apples, spinach and Brie cheese. Served with our signature home fries.

BLT OMELETTE / $12.03
Three egg omelet stuffed with chopped apple wood smoked bacon, spinach, tomatoes and pepper jack cheese and topped with a dollop of freshly made guacamole, served with a side of oven roasted potatoes.

BREAKFAST QUESADILLA / $10.76
Flour tortilla filled with cheddar and pepper jack cheese, diced tomatoes, red onion and scrambled eggs. Served with pico de gallo and sour cream.

CUBANO OMELETTE / $11.09
Three egg omelet with pulled pork, roasted pork loin and Swiss cheese. Topped with hollandaise sauce and a house made pickle.

GREEN GODDESS OMELETTE / $11.53
Three egg omelet stuffed with spinach, brussels sprouts, onions, garlic and Parmesan cheese. Served with oven roasted potatoes.

POND HOUSE SCRAMBLE / $9.54
Three scrambled eggs with peppers, onions, spinach, mushrooms and cheese served with our signature home fries.

MY WAY / $10.10
Two farm fresh eggs (done your way) with bacon and oven roasted potatoes.

TUSCAN BREAKFAST / $13.50
Grilled house made focaccia bread topped with creamy scrambled eggs, goat cheese and chives. Topped with thinly sliced prosciutto and served with and arugula salad with shaved Parmesan cheese.

Gluten friendly items available.
Menus subject to change without notice.

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Café Menus

CONTACT US
1555 Asylum Avenue
West Hartford, CT 06117
Phone: 860.231.8823
cafe@pondhousecafe.com

HOURS
Lunch:
Tuesday-Saturday, 11AM-4:00PM

Dinner:
Tuesday- Thursday, 4:00PM – 7PM
Friday & Saturday, 4:00PM – 7:30PM

Brunch:
Saturday & Sunday 9:30AM – 2:30PM

Snack Shack
The Snack Shack take out is open May – September.

DIRECTIONS

The Pond House has always maintained a high-quality standard when it comes to health and safety measures in our restaurant.   With the current threat of Coronavirus we are taking additional precautionary measures to help deter the spread of the virus to our valued guests and employees.  The health and safety of our guests and employees is our top concern.  We will continue to review the most current information available from the CDC as well as follow state and local recommendations and base decisions and adjustments to our procedures accordingly.