Suggestions & substitutions always welcome!

Breakfasts:

Butternut Squash Hash …………….. Sautéed with crispy bacon, roasted jalapeños & a poached egg

French Toast ………………. Thick sliced challah bread fried in batter, topped with honey & berries

Chorizo Sweet Potato Quiche ……………….. Served with a seasonal fruit salad

Crab Cake Benedict ……………….. With a lemon aioli & fresh arugula salad

Appetizers:

Cauliflower Trio……………….. Grilled romanesco, purple, & white cauliflower served with toasted baguette and herb aioli

Charcuterie Board ……………….. A trio of french cheese, Moroccan olives, cornichons, salami, prosciutto, dried fruit, & toasted baguette

Maple Bacon Brussel Sprouts ……………….. Caramelized maple syrup & thick cut bacon

Apple Arugula Salad ……………….. With a balsamic vinaigrette, sliced apples & candied walnuts

Entrees:

Moroccan Lemon Chicken ……………….. Served with a preserved lemon herb sauce & garlic eggplant puree

Grilled Romain ……………….. Sprinkled with goat cheese, thick cut bacon, & balsamic glaze

Wild Alaskan Scallops ……………….. Served with garlic herb mashed potatoes & a side salad

New York Steak ……………….. With couscous & root vegetables in a brown sugar butter sauce
Wild Sockeye Salmon……………….. Smothered in pistachio pesto, roasted on a cedar plank & served greek salad with a lemon dressing

Desserts:

Raspberry Cheesecake ……………….. Drizzled with a raspberry reduction & fresh berries

Strawberry Rhubarb Pie ……………….. Served with house made vanilla bourbon ice cream

Chocolate Cup ……………….. Hard chocolate shell filled with chocolate mousse

Ice Cream Sandwiches ……………….. Vanilla ice cream sandwiched between two of your choice of cookies (chocolate chip, white chocolate chip macadamia nut, peanut butter chocolate chip)

Suggestions & substitutions always welcome!