Sunday Brunch

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 sauce, and Saddle Peak potatoes – $15

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

Buttermilk waffle with starberry 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 pecans and Bananas Foster,
whipped cream and warm Vermont maple syrup – $14

Sides

Wild game sausage trio – $9

Chef’s goodie basket – $7

Saddle Peak potatoes – $5

Apple wood bacon – $5

Desserts

Apple beignets with rosemary crème anglaise – $7

Chocolate-coffee pot de crème with espresso crème – $7

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