Daily Brunch Features / Wednesday Sept. 30
SMOOTHIE ~ Strawberry, Pineapple, and Banana ~ with your choice of: Plain or Vanilla Yogurt, Coconut, Almond, Soy, Oat, or 2% Milk ~8~
COCKTAIL ~ Raspberry Cosmopolitan ~ Vodka, Cointreau, Chambord, Cranberry and Lime Juice ~11~
BEER ~ Okanogan Spring ~ 1516 Bavarian Lager ~6~
Rotating Tap ~ Four Winds Brewing ~ Hazy Pale Ale ~
FRESH BAKED BREAD
Fresh Baked Sourdough, Served with Sweet and Savoury Butters
~6~
SOUP
~Potato-Leek, with Caraway~
~Two Rivers Hearty Bison Chili~
~12~
VEGETARIAN
~Wild Mushroom Eggs benedict on Croissant~
Fresh toasted croissant, topped with mix wild mushrooms, caramelized onions, bell peppers, parmesan cheese, free-run poached eggs, house hollandaise, and toasted pine nuts. Served with Yukon gold hash browns, and fresh fruit.
~22~
PROTEIN
~Two Rivers Cheeseburger Breakfast Omelette~
Pasture-raised lean ground beef, smoked maple bacon, baby spinach, tomato, aged cheddar and chives, folded into cage-free eggs, with a bbq drizzle finish. Served Yukon gold hash browns, and fresh fruit.
~24~
SOUP AND SANDWICH
~Boursin Tomato Grilled Cheese~
Fresh tomatoes, with fresh basil, baby spinach, boursin cheese, sea salt and cracked black pepper, on toasted artisan sourdough. Served with a of side of organic Boston leafy greens and your choice of soup, or hand cut fries.
~21~
LUNCH
~Spinach alfredo with Duck Confit~
Cage-free pulled duck, baby spinach, bell peppers, fresh basil, and sage, in seasoned alfredo sauce. Served over linguini noodles, with a side of crusty dough toast.
~26~
DESSERTS
Cranberry-Orange Cake Served Warm with Vanilla Bean Ice Cream
Bailey’s-Chocolate Cheesecake with Chantilly Whip
Chocolate Molten Lava Cake with Vanilla Bean Ice Cream
Granny Smith Caramelized Apple Crumble à La Mode
~13~