Weekend Brunch Features
June 20 / June 21

VEGETARIAN
~Breakfast Panzanella~
Charred peppers, and asparagus, cherry tomatoes, red onions, pan-seared with fresh basil and bocconcini. Finished with toasted pine nuts, and balsamic reduction drizzle, topped with crispy fried croutons, and cage-free eggs any style. Served with hand cut Yukon gold hash browns and fresh fruit.
~23~

 PROTEIN
~Two Rivers Wild Boar Eggs Benedict~
Pasture-raised pulled boar, wild mushrooms, caramelized onions, aged white cheddar, poached free-run eggs and house made hollandaise. Served on toasted sour dough English muffin, with a side of hand cut Yukon gold hash browns, and fresh fruit.
~25~

LUNCH
~Seafood Pescatore~
Black tiger prawns, Hokkaido Sea scallops, Humboldt squid, market fresh seafood, Kalamata olives, sundried tomatoes, braised fennel and capers, sauteed in a mild spiced clam and tomato sauce. served over linguine, and finished with basil infused olive oil with fine herbs.
~27~