Weekend Brunch Features
Oct. 24 / Oct. 25

VEGETARIAN
~Button Mushroom Breakfast Skillet~
Baby spinach, rosemary fingerling potatoes, English peas, caramelized onions, sun-dried tomatoes, and fresh parmesan cheese. Topped with garlic button mushrooms, and served with free-run eggs any style, roasted pumpkin seeds and grilled sourdough.
~24~

 PROTEIN
~Two Rivers Leg of Lamb Eggs Benedict~
Pasture-Raised pulled braised lamb, on toasted English muffin with wild mushrooms, bell peppers, jack cheese, poached free-run eggs, and house made hollandaise, garnished with fresh chopped mint, and smoked paprika. Served with a side of hand cut Yukon gold hash browns, and fresh fruit.
~25~

LUNCH
~Mushroom Carbonara with Wild Sockeye Salmon~
Braised wild mixed mushrooms, baby spinach, fresh basil, parsley and sage, sautéed in a fresh herb carbonara sauce with linguini noodles, topped with seared salmon filet. Served with grilled sour dough toast.
~27~