Daily Brunch Features / Tuesday Oct. 27
SMOOTHIE ~ Strawberry, Avocado, and Banana ~ with your choice of: Plain or Vanilla Yogurt, Coconut, Almond, Soy, Oat, or 2% Milk ~11~
COCKTAIL ~ Grand Mimosa ~ Prosecco, Grand Marnier, Fresh Orange Juice, Orange Zest ~11~
BEER ~ Okanogan Spring Brewing ~ 1516 Bavarian Lager ~6~
Rotating Tap ~Hoyne Brewing ~ Dark Matter-Brown Ale ~
FRESH BAKED BREAD
Fresh Baked Sourdough, Served with Sweet and Savoury Butters
~6~
SOUP
~Wild Mushroom and Sage with Parmesan~
~Tomato-Basil with Roast Chicken~
~12~
VEGETARIAN
~Baby Bella Mushroom and Cheese Omelette~
Sautéed mushrooms, caramelized onions, bell peppers, baby arugula and parmesan cheese. Folded into free-run eggs, garnished with fresh basil pesto, and toasted pine nuts. Served with hand cut Yukon gold hash browns and fresh fruit.
~22~
PROT
~Greek Style Leg of Lamb Breakfast Scrambler~
Cage-free eggs soft scrambled with braised pulled Lamb, English peas, Bell peppers, red onions, baby spinach, olives, grape tomatoes, and feta cheese. Served with Yukon gold hash browns, grilled mini pitas and fresh fruit.
~24~
SOUP AND SANDWICH
~Asparagus Grill Cheese~
Chargrilled asparagus spears, baby spinach, brie cheese and fresh basil pesto. Served on toasted artisan sourdough, with a side of organic Boston leafy greens and your choice of soup, or hand cut fries.
LUNCH
~Blackened Wild Sockeye Salmon with Prawns~
Seared blackened salmon filet, served with grilled jumbo prawns, roasted fingerling potatoes, maple glazed baby carrots, grilled asparagus, and zucchini medallions.
~27~
DESSERTS
Fresh Blueberry, Dried Cranberry, and Banana, Bread pudding à la mode
Raspberry-Mango Cheesecake with Chantilly Whip
Sticky Toffee Pudding with Vanilla Bean Ice Cream
Earl Grey and Lavender Crème Brûlée
~13~