Weekend Brunch Features
May 9 /May 10

VEGETARIAN
~Wild Mushroom and Halloumi Breakfast~
Warm rosemary flatbread, with caramelized onions, bell peppers, mix wild mushrooms, and grilled halloumi cheese. Oven baked, and finished with hot honey drizzle, baby arugula and toasted pine nuts. Served with cage-free eggs any style, hand cut Yukon gold hash browns, and fresh fruit.
~22~

 PROTEIN
~Haida Gwaii Halibut Eggs Benedict~
Fresh halibut filet, in a crispy masa corn flour beer batter, served over braised spinach, and fresh tomato. Topped with cage-free poached eggs, and lemon infused hollandaise. Garnished with fresh spring dill, and served with Yukon gold hash browns and fresh cabbage slaw.
~25~

LUNCH
~Fresh Valley Farms – Tomahawk Pork Chops~
Pasture raised center cut pork chop, chargrilled and finished with house made whiskey bbq sauce. Served with hand cut fries, baked beans, apple cider slaw, and fresh baked corn muffin.
~26~