Weekend Brunch Features
June 6 / June 7

VEGETARIAN
~Grilled Zucchini and Corn Breakfast Crepes~
Cage-free eggs, Soft scrambled with  zucchini, charred corn, braised spinach, sweet bell peppers and jack cheese. Wrapped in house made crepes, and drizzled with pistachio and arugula pesto. Served with Yukon gold hash browns and fresh fruit.
~23~

 PROTEIN
~Philly Cheesesteak Eggs Benedict~
Two Rivers pastured beef striploin, pan seared with bell peppers, caramelized onions, wild mushrooms and mozzarella cheese. Served on grilled cheese bread, topped with free-run poached eggs, house hollandaise. Garnished with a chimichurri sauce, and served with Yukon gold hash browns and fresh Fruit.
~25~

LUNCH
~Portobello Mushroom Pasta~
Marinated portobella mushrooms, roasted and thinly sliced, sautéed with baby spinach, bell peppers and onions, in garlic and thyme olive oil. Served over rigatoni with freshly grated parmesan and garnished with flat leaf parsley
~26~