Brunch Menu

EGG DISHES

Quiche:

Quiche Loraine: Prepared with bacon and Swiss cheese. Served with roasted rosemary baby potatoes

Spinach Quiche: Prepared with spinach, mushrooms, and Smokey Fontina cheese. Served with roasted rosemary baby potatoes

Frittatas: Are authentic Italian Omelets. You may choose from the following 

Grilled Vegetable with roasted rosemary baby potatoes, served with reduced balsamic butter.

 Spaghetti: tomato and basil, served with fresh tomato sauce.

 Mushroom Risotto: with asparagus, served with reduced balsamic butter.

Savory Flan -  Matthew serves his flan in a flaky pastry shell.     

Crab and chive with multi colored bell peppers and sherried chardonnay from Le Cuvier winery. 

Lobster and thyme, roasted corn cut off the cob, roasted red bell peppers and grilled asparagus in a savory custard. 

Omelets:  Served with roasted rosemary baby potatoes  

California : Prepared with onions, tomatoes, avocado, Humboldt Fog cheese and a touch of sautéed garlic.

Denver: Sauteed onions peppers, and ham.

Kentucky: Wild Turkey whiskey, broccoli, sun dried tomatoes and west Pride cheese.

Shirred Eggs:  Which are oven baked. Served with roasted rosemary baby potatoes.   

Asparagus, mushrooms, and Smokey Fontina cheese

Sun Dried tomatoes, roasted garlic, julienne potatoes and goat cheese.

OTHER BREAKFAST ENTREES

Filet of Beef Tournedos:  Two 2 ounce filets, seared and topped with sauce Béarnaise and two eggs and style on crustini and glace de viande, accompanied with rosemary baby potatoes.

Filet of Salmon: House cured and smoked over pinot noir vines served with corn cakes, red onion, sieved hard cooked eggs, capers, lemon wedges and tarragon crème frâichè.

Grilled Vegetables: Eggplant, crooked neck and zucchini squashes, portabella mushrooms, roasted red peppers and grilled red onions, topped with two eggs any style and Sauce Béarnaise. Served with roasted rosemary baby potatoes.

Pancakes 

New Mexico: Blue corn cakes with fresh corn from the cob, mixed with blue berries for a unique Southwest style.

Massachusetts: potato pancake topped with fresh fruit and crème frâichè.

Hawaiian: whole-wheat buttermilk cakes with caramelized bananas cashews and cane sugar

American Style French Toast

Sour dough:  three slices, with your choice of syrup

Stuffed toast comes with golden raisins, sultanas, nutmeg, walnuts, apples and Mascarpone cheese.

SIDE ORDERS

Cappuccino, Espresso and flavored Latte’s also available