Daily Brunch Features / Tuesday March 18
SMOOTHIE ~ Blueberry, Lemon and Banana ~ With your choice of: Plain or Vanilla Yogurt, Coconut, Almond, Soy, Oat, 0r 2% Milk ~8~
COCKTAIL ~ Aperol Spritz~ Aperol, Prosecco, sparkling water, orange twist ~10~
BEER ~ Okanogan Spring Brewing ~ 1516 Bavarian Lager ~6~
ROTATING TAP ~ Parkside Brewing ~ Motel-Hazy Pale Ale ~
FRESH BAKED BREAD
Fresh Baked Sourdough, Served with Sweet and Savoury Butters ~6~
SOUPS
~Black Bean and Corn Chowder~
~Potato Leek with Bacon and Mushrooms~
~11~
VEGETARIAN
~Mediterranean Breakfast Hash~
Bell peppers, red onions, spinach, olives, braised gem tomatoes, roasted potatoes, grilled zucchini, veggie links and feta cheese. Topped with free-run eggs any style, crispy chickpeas and fresh parsley. Served with grilled mini pitas, and fresh fruit.
~19~
PROTEIN
~Two Rivers Chorizo Scrambler Croissant~
Char-grilled pork sausage medallions, spring onions, bell peppers, baby spinach, wild mushrooms and gruyere cheese, scrambled with cage-free eggs. Served on a toasted croissant with a side of Yukon gold hash browns and fresh fruit.
~20~
SOUP AND SANDWICH
~Two Rivers Wild Boar and Gouda Melt~
Slow braised pulled wild boar, spring onions, baby spinach, gouda cheese, and smoked paprika aioli, on grilled artisan sourdough. Served with organic baby greens and your choice of soup or hand cut fries.
~20~
LUNCH
Fresh Wild Sockeye Salmon with Prawns~
Chargrilled salmon filet and jumbo prawns served with a Pernod cream sauce, rosemary fingerling potatoes, grilled asparagus, zucchini, bell peppers and roasted beet.
~25~
DESSERTS
Caramel Chocolate Cake with Ice Cream
Caramelized Apple, Raisin and Cinnamon Pie à la mode
Peach and Blueberry Crème Brûlée
Double chocolate Cookies and Cream Cheese Cake
~11~