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BREAKFAST
- PASTRIES -
(subject to availability)
croissant 3.25
almond croissant 4.25
pain au chocolat 4.00
ham & gruyère croissant 4.50
walnut bundle 4.25
blueberry muffin 3.00
bran muffin 3.00
dry fig & blue cheese scone 3.25
pecan sticky bun 4.25
suzanne-style (with bacon) 5.75
- MAIN COURSES -
Challah French toast
with Vermont maple syrup 8
add berries +3
add bacon or ham +2
Scottish oatmeal
with dried fruit compote and steamed milk 8
House-made granola
with milk 7
add berries +3
- EGGS -
Soft-scrambled eggs or Omelet
served with potatoes or toast
with fontina and crème fraîche 9
with broccoli and sharp cheddar 9
with smoked salmon & capers 11
*egg whites available
Chorizo and eggs
with sweet pepper sofrito, queso iberico and fried potatoes 11
Two eggs any style
with fried potatoes or tomato and toast 8
add bacon or ham +2
- BREAKFAST SANDWICHES -
CHOICE OF CROISSANT, SOURDOUGH, WHOLE WHEAT
soppresata, scrambled egg and fontina 8
turkey, jack, fried eggs 8
broccoli, cheddar, egg whites 8
- SIDES -
Farmers’ market fruit 4
Farmers’ market berries 6
Fried potatoes 4
Vande rose bacon or ham 4
