Weekend Brunch Features

February 27th & 28th

VEGETARIAN
Yorkshire Cups
Oven-baked house made Yorkshire pudding stuffed with broccoli, cauliflower, spinach, English peas, double cream brie, and scrambled free range eggs. Served with organic mixed greens and fresh fruit.
~ 17 ~

PROTEIN BREAKFAST
Duck Spring Roll Benny
Bean sprouts, bok choy, carrots, celery, galangal, cilantro, wild mushrooms, & red onion rolled in spring rolls and deep fried, finished with free range poached eggs and sweet & sour hollandaise. Served with organic mixed greens and fresh fruit.
~ 18 ~

PASTA FEATURE
~ Seafood Mac N’ Cheese ~
Smoked salmon & bacon with baby spinach, mozzarella, parmesan, and jalapeño havarti with a panko crust and capers over Tubetti pasta
~ 18 ~

LUNCH
Grass-Fed Meatloaf
Ground grass-fed beef and wild boar meatloaf with BBQ glaze, caramelized onion & mushroom gravy, seasonal vegetables, & potato purée
~ 17 ~