2013 Brunch Menu
Pastries
- Caramel Apple Coffee Cake
- Petit Carrot Cake Muffins
- Petit Roasted Jalapeno-Cheddar Muffins with Flying Bee Honey Butter
- Petit Blueberry Muffins
Fruits, Vegetables and Salads
- Grain Salad with Colusari Red Rice, Grano, Wild Rice and Sprouted Brown Rice, Candied Ginger, Dried Apricots, Chopped Parsley, Celery, Local Spinach Leaves and Kaffir Lime Vinaigrette
- Seared Local Asparagus
- Wilted Spinach and Local Fried Leeks, Drizzled with Olive Oil, Sea Salt and Cracked Pepper Mix
- Caesar Salad with Local Romaine, Toasted Asiago Cheese, Tossed in Creamy Roasted Garlic Caesar Dressing — Cascade Baking Company Artisan Bread Croutons on Side
Entrees
- Griddled Russet Potatoes, Walla Walla Sweet Onion, Red and Yellow Bell Peppers, Chopped Parsley, Thyme, Rosemary, Salt, Pepper and Truffle Oil
- Cinnamon Spiced French Toast — Creamery Butter, Maple Syrup, House-Made Local Cherry Preserves
- Applewood-smoked and Rosemary-brined Turkey Breast with Willamette Valley Vineyards Pinot Noir and Local Cherry Reduction
- Local Free-Range Scrambled Eggs — Scrambled Eggs With Tillamook Smoked-Cheddar and Chive Batons
- Anderson Lamb and Tomatillo Chili Verde
- Vegan Scramble by Request
- House-made Chicken Turkey Sausage with Fresh Herbs Willamette Valley Cranberries, Smoked-Gouda Cheese and Roasted Garlic
Desserts
- Chocolate Fondue River with Pretzels, marshmallows, House-made Rice Krispies and Strawberries
- Vegan and Celiac-friendly Desserts Available
menu is subject to change due to availability of local products
The menu, designed by Bon Appétit, features local Willamette Valley artisans and farmers. A sampling of farmers, artisans and local businesses Bon Appétit will use includes:
Suppliers
Ace High Orchard, Hood RiverCascade Baking Co. – Salem, Oregon
Flying Bee Honey Ranch, Salem
Happy Harvest, Mt. Angel, Oregon
Hilltop Farms, Gresham
Tualatin Valley Farms, Tualatin
Willamette Valley Fruit Co., Salem
Zena Farm, Eola Hills