Daily Brunch Features / Tuesday Apr. 29
SMOOTHIE ~ Strawberry, Peach and Banana ~ With your choice of: Plain or Vanilla Yogurt, Coconut, Almond, Soy, Oat, 0r 2% Milk ~8~
COCKTAIL ~ French Kiss ~ Vodka, elderflower, fresh pineapple and cranberry juice ~10~
BEER ~ Bridge Brewing ~ Bourbon Blood Orange Wheat Ale ~6~
ROTATING TAP ~ Parkside Brewing ~ Motel-Hazy Pale Ale ~
FRESH BAKED BREAD
Fresh Baked Sourdough, Served with Sweet and Savoury Butters ~6~
SOUPS
~Tofu Vegetable with Chickpeas~
~Country Ham and Lentil with caraway~
~11~
VEGETARIAN
~Caprese Eggs Benedict with Goat Cheese~
Grilled heirloom tomato, fresh basil and goat cheese on a toasted sour dough English muffin. Topped with poached cage-free eggs, house hollandaise, toasted pine-nuts and balsamic reduction drizzle. Served with hand cut Yukon gold hash browns and fresh fruit.
~19~
PROTEIN
~Yarrow Meadow Duck Confit Benedict~
Toasted sour dough English muffin topped with slow braised pulled duck, grilled asparagus, Brie cheese, free run poached eggs and house hollandaise. Served with hand cut Yukon gold hash browns and fresh fruit.
~21~
SOUP AND SANDWICH
~Lobster B.L.T.~
Poached Atlantic lobster, smoked maple bacon, crisp iceberg lettuce, heirloom tomatoes, mozzarella and smoked paprika aioli, on toasted artisan brioche bun. Served with organic Boston greens and your choice of soup, or house cut fries.
~23~
LUNCH
~Greek Orzo with Herbed Goat Cheese~
Kalamata olives, grilled artichokes, ripe tomatoes, red bell peppers, red onions, fresh garlic, oregano, and orzo pasta, slow simmered in virgin olive oil, lemon zest and fine herbs. Topped with goat cheese and served with grilled naan bread.
~23~
DESSERTS
Double Chocolate Fudge Cake with Ice Cream
Blueberry Lemon Lavender Crème Brûlée
Caramelized Apple and Mixed Berry Crumble à la mode
Cherry Brandy Cheese Cake
~11~