Suggestions & substitutions always welcome!

Breakfasts:

Rainbow Chard Hash …………….. Sautéed with crispy bacon, potatoes & 2 eggs cooked to your liking

Smoothie Bowl ………………. Made with fresh fruit, homemade almond milk, and topped with dried coconut, berries, and chia seeds

Quiche Lorraine ……………….. With spinach! Served with a seasonal fruit salad

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

Appetizers:

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

Green Beans ……………….. Blanched and pan seared with garlic and herbs

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

Pulled Chicken Nachos ……………….. Layers of chicken, sharp white cheddar and salty tortilla chips – served with homemade guac and pico de gallo

Entrees:

Pulled Pork Lettuce Wraps ……………….. BBQ pork with butter lettuce, radishes, red onions, and a homemade salsa

Romaine Salad ……………….. Grilled and sprinkled with goat cheese, thick cut bacon, & a balsamic glaze

Fish Tacos ……………….. Made with fresh wild fish of the day & served with pico de gallo, guac, and roasted bell peppers and onions

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

Wild Sockeye Salmon……………….. Smothered in pistachio pesto, roasted on a cedar plank with a side salad & lemon dijon dressing

Desserts:

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

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

Aquafaba Mousse ……………….. Chocolate mousse with pistachios and raspberries *vegan*

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!