BRUNCH

Crab Cake Benedict Topped With Spinach, Avocado, Egg And Lemon-Dill Hollandaise

Served With Roasted Asparagus With Morels And Pecorino

Veggie Torta (Filo Pie Layered With Roasted Red Peppers, Spinach, Onion, Egg,

Fontina, Parmesan And Artisan Ham)

Duck Confit Hash (Sweet Potato, Yellow Potato, Wild Mushrooms, Shallots, Duck

Confit) Topped With Farm Eggs And Chive Flower Hollandaise

Roasted Prosciutto Wrapped Asparagus Bundles Served With Poached Farm Egg And

Hollandaise

Croque Madam With Forager’s Salad (Sliced Country Loaf Topped With Artisan Ham,

Bechamel, Gruyere And A Fried Farm Egg)

Eggs, Red Chili Sauce, Soft Tortillas, Chipotle Refried Beans, Guacamole, Sour Cream

Chili Breakfast Rellenos Stuffed With Cheese, Egg, Cilantro, Chorizo And Potato Served

With Green Chili Sauce, Guacamole And Chipotle Crema

Wild Mushroom, Spinach And Gruyere Quiche Served With Side Salad

Poached Eggs On Brioche Toasts With Bacon, Spinach, And Avocado With Gruyere

Mushroom Sauce Served With Rosemary Roasted Red Potatoes

Whole Artichoke Heart Stuffed With Wilted Spinach, Sorrel, Poached Egg, Mushrooms,

And Scallions Topped With Herbed Mascarpone

Smoked Salmon With Boursin And Avocado Served On A Potato Cake With Dill,

Lemon And Caper Hollandaise And Chive Flower Garnish

Crab And Artichoke Souffles With Brioche And Salad

Puff Pastry Quiche With Smoked Ham, Asparagus And Morels, Served With Side Salad

Roasted Vegetable And Egg Tart With Feta And Cream

Cheese And Butter Masa Cake With Fresh Tomato Salsa, Avocado And Eggs

Biscuits With Nueske’s Bacon Gravy

Chorizo, Potato And Cheese Frittata

Tomato, Spinach, Herb And Feta Frittata

 

Sweets

Crepes Stuffed With Meyer Lemon Mousse And Oregon Berry Compote

Strawberries And Cream Brioche French Toast With Bacon Or Sausage

Seasonal Fruit And Yogurt Parfait

Sour Cream Hazelnut Waffles With Oregon Berry Compote And Cream

Stuffed Croissant French Toast With Oregon Berry Compote

Cheese Blintz With Seasonal Berries

Seasonal Berry Clafouti – Firm Egg Custard Served Warm With Fresh Berry Sauce Over

Top

Baked Quick Breads With Honey Butter And Jam – Banana Bread, Cranberry Walnut

Bread, Pistachio Cake, Muffins, Popovers

 

Salad

Seasonal Fruit Salad

Chef’s Garden Greens Topped With Strawberries, Chevre And Toasted Almonds

Spinach, Pomegranate, Blue Cheese and Roasted Delicata Squash

Chef’s Garden Baby Chard And Beet Greens With Creamy Parmesan Dressing, Tomato,

Avocado And Sunflower Seeds

Chef’s Garden Baby Butter Lettuce Heads With Fresh Figs, Gorgonzola And Bacon

Beet, Orange And Parsley Salad

Date

March 5, 2017

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