2014 Brunch Menu

Pastries

  • Lemon Scones with Raspberry Butter
  • Mini Bacon Cheddar Corn Muffins with Whipped Butter
  • Mini Chocolate Chip / Blueberry / Banana Nut Muffins

Salads

  • Fresh Fruit Salad with Cantaloupe, Honeydew, Strawberries, Blueberries, Raspberries, Currants, Dried Apricots, Dried Cherries and Flying Bee Honey Yogurt Dressing
  • Watercress, Arugula, Shaved Carrot, Jicama, Strawbery and Orange Salad with Coriander White Wine Vinaigrette
  • Local Mixed Greens, Fresh Green Beans, Cucumbers, Tomatoes, Rainshadow El Rancho Heirloom Eggs, Rogue Creamery Blue Cheese and Avocado Buttermilk Dressing

Entrees

  • Potato Au Gratin with Herb and Garlic Boursin Cheese Cream Sauce Topped with Asiago Cheese
  • Thick-Cut Praline Pecan French Toast — Creamery Butter, Maple Syrup, House-Made Berry Preserves
  • Rosemary and Citrus-Brined House-Smoked Turkey with Doug-Fir Shoot-Infused Sweet Onion Jam
  • Local Free-Range Scrambled Eggs 
  • Local Free-Range Scrambled Eggs with Queso Fresco, Smoked Tomatoes and Cilantro (Vegan Scramble by Request)
  • House-Made Turkey Sausage with Smoked Paprika, Jack Cheese, Roasted Pablano, Epazote and Roasted Garlic

Desserts

  • Coconut Apricot Macaroons — (Made Without Gluten)
  • Vegan Brownie Triangles
  • Cherry Meringues
  • Fresh Fruit Tartlets
  • Tiramisu Chocolate Cups

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 River
Cascade 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