Brunch Menu

Brunch is served from 9AM to 3PM, Saturday, Sunday and some Holidays
prices and menu change seasonally
updated for 31 August 2009

House-Made Granola: Rolled Oats, Rolled Spelt, Wheat Germ, Flax Seeds, Almonds, & dried fruits, served w/ plain yogurt, fresh fruit & honey.

Biscuits:  Cheddar scallion biscuits topped with soft scrambled eggs and sausage gravy. Served with hash brown potaoes and grapes. (Food Network's Guy ate this)

Breakfast Burritos: Veggie scrambled eggs rolled in flour tortillas, covered with a guajillo pepper sauce & cheddar cheese, baked in a casserole and served with hashbrowns.

Shipwreck: A blissful blend of hash browns, eggs, seasonal veggies, bacon, and cheddar cheese, served with house-baked como toast & fresh fruit.

Canoewreck: Curried Tofu, hash browns, seasonal veggies, and Brewers yeast, served with Como toast and fresh fruit. (Vegetarian)

Waffles:Vanilla Bean Waffle topped with roasted peaches and rhubarb, honey whipped cream and striped with house-made caramel sauce.

Baked Mac-N-Cheese: Cheddar, brie, parmesan, and mozzarella cheeses, baked with pasta and cream topped with brioche bread crumbs and served with house-made apple sauce.
            Add local bacon (optional)

Lemon Pancakes:  Topped with a warm summer berry compote, honey whipped cream and house-made black currant caramel sauce.

Omelette: Spinach, mushrooms, zucchini and white cheddar cheese, served w/ hash browns & banana bread.

Tuna Salad: On a warm croissant with Swiss cheese, served with a pickle & potato salad.

Vietnamese Grinder: Black Forest Ham, pork pate, pickled pumpkin, fresh cilantro cucumber and mayo (diced jalapeno optional), served w/ pickle and potato salad.

Bruleed Steel Cut Oatmeal: Topped with winter fruit compote, served with eggs en croute (eggs baked in cream, spinach and parmesan), served with a side of house-made multi grain toast.

Pecan Bacon or Sausage Patties

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