Brunch

Entrees


House cured smoked wild salmon with bagel, cream cheese, cucumber, red onion, tomato and capers – 14

Goat cheese, sun dried tomato, and broccoli quiche with shaved asparagus, aged balsamic and Castelvetrano olive salad – 14

Rosemary roasted leg of lamb sandwich with caramelized onions, brie, arugula, herb focaccia and sweet potato fries – 16

Saddle Peak eggs benedict with croissant, spinach, bacon, hollandaise sauceand Saddle Peak potatoes – 15

Breakfast pizza with basil pesto, game sausage, bacon, Parmesan, fried egg, sundried tomatoes and fresh mozzarella – 16

Buttermilk waffle with strawberry compote, Nutella sauce, Vermont maple syrup and vanilla whipped cream – 14

Roasted line-caught salmon with sautéed brocolini, jumbo asparagus, baby radish, winter squash and haricot vert – 17

Ahi tuna salad, sesame dressing, almonds, scallions, bell pepper, oranges, peanuts, carrots, cilantro and shredded Napa cabbage – 17

Cobb salad with blue cheese dressing, eggs, bacon, carrots, avocado, corn, red onion, tomato and Bibb lettuce – 15

Thick sliced French toast with candied pecan and Bananas Foster, whipped cream and warm Vermont maple syrup – 14

 

Sides


Wild game sausage trio – 9

Saddle Peak potatoes – 5

Chef’s goodie basket – 7

Apple wood bacon – 5

 

Desserts


Peach beignets with bourbon caramel sauce  – 7

Chocolate coffee pot de crème with espresso crème – 7

Trio of homemade sorbets served in an almond cookie cup – 7

Posted in Article Archives