Daily Brunch Features / Thursday Nov 21

SMOOTHIE ~ Raspberry, Peach and Banana ~ With your choice of: Plain or Vanilla Yogurt, Coconut, Almond, Soy, Oat, 0r 2% Milk ~7~
DRINK ~
Blueberry Tea ~ Amaretto, Grand Marnier, Earl Grey Tea, Cinnamon ~10~
BEER ~ Bridge Brewing ~ Bourbon Blood Orange Wheat Ale ~6~ 
ROTATING TAP ~ Hoyne Brewing ~ Appleton ESB

FRESH BAKED BREAD
Fresh Baked Sourdough, Served with Sweet and Savoury Butters
~6~

SOUPS
~Roasted Red Pepper and Pear~
~Roasted Chicken Noodle~
~11~

VEGETARIAN
~Granny Smith Apple Omelette~
Grilled apple, baby spinach, and sharp smoke cheddar cheese, folded in free-run eggs, and garnished with candied walnuts. Served with Yukon gold hash browns and fresh fruit.
~18~

 PROTEIN
~Yarrow Meadows Duck Confit Eggs Benedict~
Toasted sour dough English muffin, topped with pulled duck, wild mushrooms, baby arugula, brie, poached free-run eggs and house hollandaise. Served with Yukon potato hash browns and fresh fruit.
~21~

SOUP AND SANDWICH
~Roast Beef Melt~
Shaved pasture-raised roast beef, red onions, baby arugula, gouda cheese, and mild Dijon aioli. Served on toasted artisan sourdough, with a side of organic baby greens and your choice of soup, or hand cut fries.
~20~

LUNCH
~New England Fisherman’s Pie~
Wild sockeye salmon, Arctic char, jumbo shrimp, scallops, leeks, and English peas, slow simmered in a creamy clam broth. Topped with house made butter pastry, and oven baked. Served with a side of seasonal market vegetables.
~23~

DESSERTS
Dark Cherry Chocolate Cake with Ice Cream
Peach and Cranberry Bread Pudding à la mode
Baileys Irish Cream and Chocolate Cheesecake
White Chocolate and Raspberry Crème Brûlée
~11~