Daily Brunch Features / Thursday Mar. 5
SMOOTHIE ~ Dark Cherry, and Banana ~ with your choice of: Plain or Vanilla Yogurt, Coconut, Almond, Soy, Oat, 0r 2% Milk ~8~
COCKTAIL ~ Raspberry Cosmopolitan ~ Vodka, Cointreau, Chambord, Cranberry and Lime Juice ~11~
BEER ~ Bridge Brewing ~ Bourbon Blood Orange Wheat Ale ~6~
ROTATING TAP ~ Driftwood Brewing ~ Arcus – German Style Pilsner ~
FRESH BAKED BREAD
Fresh Baked Sourdough, Served with Sweet and Savoury Butters
~6~
SOUPS
~Thai Coconut Vegetable~
~Turkey Sausage Vegetable with Fresh Tarragon~
~12~
VEGETARIAN
~Pan Roasted Vegetable Frittata~
Cage-free eggs infused with basil pesto, grilled asparagus, zucchini, tomatoes, arugula, scallions, and parmesan. Pan roasted and garnished with toasted pine nuts, and crispy basil leaves. Served with hand cut Yukon gold hash browns and fresh fruit.
~22~
PROTEIN
~Haida Gwaii Crispy Halibut Eggs Benedict~
Fresh halibut filet, in a crispy masa corn flour beer batter, with braised spinach, and warm slaw. Topped with cage-free poached eggs, dill infused hollandaise, and garnished with crispy capers. Served with Yukon gold hash browns and fresh fruit.
~25~
SOUP AND SANDWICH
~Baby Shrimp B.L.T.~
Fresh water shrimp, smoked maple bacon, crisp iceberg lettuce, heirloom tomatoes, jack cheese and smoked paprika aioli, on toasted artisan brioche bun. Served with Boston leafy greens and your choice of soup, or house cut fries.
~23~
LUNCH
~Pesto Penne with Halloumi~
Sauteed baby spinach, zucchini, snap peas, red bell peppers and shallots. Slow simmered in a fresh basil pesto cream sauce, with grana padano. Served over penne pasta and topped with grilled halloumi, with a side of rustic sourdough toast.
~26~
DESSERTS
Oreo-bailey’s cheesecake with Chantilly whip
Strawberry, Peach and Banana Bread Pudding à La Mode with Lemon Curd
Fresh Blueberry-Lemon Crumble à La Mode
Chocolate Molten Lava Cake with Vanilla Bean Ice Cream
~12~