Weekend Brunch Features
Mar. 7 / Mar. 8

VEGETARIAN
~Spring Breakfast Panzanella~
Sautéed peppers, cherry tomatoes, asparagus, onions, grilled zucchini, crispy capers, toasted pine nuts, fresh basil, and parmesan, drizzled with a balsamic reduction, and topped with fried torn crusty bread. Served with cage-free eggs any style, hand cut Yukon gold hash browns and fresh fruit.
~22~

 PROTEIN
~Country Ham Breakfast Croissant~
Soft scrambled free-run eggs, with grilled ham, sautéed spinach, sun-dried tomatoes, and aged white cheddar on a toasted croissant, with fresh avocado. Served with hand cut Yukon gold hash browns and fresh fruit.
~24~

LUNCH
~Mushroom alfredo with Duck Confit~
Cage-free pulled duck, braised wild mixed mushrooms, baby spinach, fresh basil, parsley and sage, sautéed in seasoned alfredo sauce, with linguini noodles. Served with crusty sourdough toast.
~26~