Brunch – May 19, 2013
Fresh-Baked Pecan Cinnamon Rolls
with a vanilla glaze
3.95
fresh strawberry Belgian Waffle
belgian waffle topped with fresh strawberries & whipped cream
6.95
blueberry buttermilk Pancakes
two made-from-scratch buttermilk pancakes filled with berries, served with two pork apple sausages & whipped butter
8.95
huevos rancheros
flour tortilla topped with black beans, cheddar cheese, over easy eggs, ranchero sauce, sour cream & green onions, served with roasted potatoes
9.50
traditional eggs benedict
two poached eggs & canadian bacon on a toasted english muffin, topped with hollandaise sauce, served with roasted potatoes
10.95
local asparagus & ham Frittata
an open-faced three-egg omelet filled with ham, asparagus, caramelized onions & emmenthal (real swiss) cheese, topped with a dijon cream drizzle, served with roasted potatoes & whole wheat toast
10.95
Desserts
apple tart
in a shortbread crust, served warm with house made almond brittle ice cream
6.95
Carrot Cake with Cream Cheese Frosting
a moist cake with carrots, pineapple, coconut & walnuts,
topped with a cream cheese frosting, served with rum anglaise
& caramel sauce
6.95
Hazelnut Brownie Sundae
chocolate brownie with hazelnuts,
topped with house made mocha ripple ice cream,
white & dark chocolate sauces & whipped cream
6.95
apple Crisp
fresh fruit baked with a nut crumb topping,
served warm with vanilla ice cream
7.50
Mango & Cherry Sorbets
5.95
Mother of the Month Dessert
Coconut Flan
creamy coconut egg custard served with a tropical fruit compote & toasted coconut
6.95
