Daily Brunch Features / Tuesday Oct. 6
SMOOTHIE ~ Raspberry, Lemon and Banana ~ with your choice of: Plain or Vanilla Yogurt, Coconut, Almond, Soy, Oat, or 2% Milk ~11~
COCKTAIL ~ Poinsettia ~ Prosecco, Cointreau, Cranberry Juice ~11~
BEER ~ Strange Fellows Brewing ~ Talisman Pale Ale ~6~
Rotating Tap ~ Four Winds Brewing ~ Hazy Pale Ale ~
FRESH BAKED BREAD
Fresh Baked Sourdough, Served with Sweet and Savoury Butters
~6~
SOUP
~Emerald Green Vegetable~
~New England Seafood Chowder~
~12~
VEGETARIAN
~Mediterranean Eggs Benedict~
Toasted English muffin, topped with braised baby spinach, sundried tomatoes, onions, feta cheese, poached free-run eggs and house hollandaise, garnished with smoked paprika and fresh basil. served with hand cut Yukon gold hash browns and fresh fruit.
~21~
PROTEIN
~California Breakfast Croissant~
Grilled sundried tomato turkey sausage, cage-free fried egg, avocado, and baby spinach. Served on fresh toasted croissant, with fresh basil pesto aioli, and a side of Boston leafy greens, and your choice of soup, or hand cut fries.
~23~
SOUP AND SANDWICH
~Two Rivers Wild Boar Melt~
Slow braised pulled wild boar, fried onions, wild mushrooms, aged cheddar, and smoked paprika aioli, on toasted artisan sourdough. Served with organic Boston greens and your choice of soup or hand cut fries.
~22~
LUNCH
~Fresh water Arctic Char with Prawns~
Arctic char filet pan-seared and served with an orange-fennel sauce, seared jumbo prawns, and a quinoa vegetable medley, with grilled zucchini, bell peppers, and kalamata olives, with a side of sugar snap peas.
~27~
DESSERTS
Fresh Blueberry Crumble à La Mode
Sour Cherry-Cognac Cheesecake with Chantilly Whip
Chocolate Mousse Cake with Vanilla Bean Ice Cream
Pumpkin-Orange Crème Brûlée
~13~