Daily Brunch Features / Wednesday June 24
SMOOTHIE ~ Raspberry, Lemon, and Banana ~ with your choice of: Plain or Vanilla Yogurt, Coconut, Almond, Soy, Oat, or 2% Milk ~8~
COCKTAIL ~ Grand Mimosa ~ Prosecco, Grand Marnier, Fresh Orange Juice, Orange ~11~
BEER ~ Hoyne Brew ing ~ German-Style Pilsner ~6~
Rotating Tap ~ Twin Sails Brewing ~ Dat-Juice Citrus Pale Ale ~
FRESH BAKED BREAD
Fresh Baked Sourdough, Served with Sweet and Savoury Butters
~6~
SOUP
~Thai Ginger Vegetable with Fresh Basil~ (Med. Spiced)
~Manhattan Seafood Chowder~
~12~
VEGETARIAN
~Pan Roasted 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.
~21~
PROTEIN
~California Eggs Benedict with Bacon~
Toasted sour dough English, smoked maple bacon, grilled heirloom tomato, fresh avocado, poached free-run eggs and house made hollandaise. Served with hand cut Yukon gold hash browns, and fresh fruit.
~23~
SOUP AND SANDWICH
~Grilled cheese Patty Melt~
Two Rivers ground beef patty, chargrilled and topped with caramelized onions, aged white cheddar, and smoked paprika aioli. Served on toasted artisan whole wheat, with a side of organic Boston greens, and your choice of soup, or hand cut fries.
22~
LUNCH
~Summer Succotash Gnocchi~
Hand rolled basil infused potato gnocchi, pan seared in herb butter with fresh rosemary and thyme, wild mushrooms, spinach, cherry tomatoes, charred corn, snap peas, and cannellini beans. Finished with, torn basil, pine nuts, and fresh parmesan.
~27~
DESSERTS
Warm Orange-Cranberry Cake with toasted Walnuts and Ice Cream
Chocolate Molten Lava Cake with Vanilla Bean Ice Cream
Sweet and Sour Dark Cherry Crumble à La Mode
Blueberry Cheese Cake with Chantilly Whip
~13~