2015 Brunch Menu


  • Made Without Gluten Banana Chocolate Chip Muffin
  • Herb and Aged Cheddar Biscuits with Whipped Butter
  • Lemon Berry Coffee Cake / Neander Bites / Apple Strudel Muffins


  • House-made Flying Bee Honey Granola, Greek Yogurt and Vanilla Yogurt, Strawberry Puree, Toasted Crisp Topping, Local Strawberry Rhubarb Compote, Roasted Apples
  • Orzo Salad with Yellow Bell Peppers, Cotija Cheese, Roasted Grape Tomatoes, Toasted Hazelnuts and Basil Shallot Vinaigrette
  • Local Mixed Greens, Rogue Creamery Blue Cheese, Roasted Pears, Balsamic Brined Sweet Onions and Grapeseed Oil, Blackberry Champagne Vinaigrette


  • Tarragon, Garlic and Sea Salt Roasted Golden Lake Farm French Fingerling Potatoes
  • Candied Streusel and Salted Caramel Pancakes – Creamery Butter, Maple Syrup, House Made Berry Preserves
  • Porcini and Sea Salt-Rubbed Turkey with Schilling Cider And Flying Bee Honey Reduction
  • Local Free-Range Scrambled Eggs 
  • Local Free-Range Scrambled Eggs with Dill Havarti, Wilted Kale and Smoke-roasted Northwest Steelhead (Vegan Scramble by Request)
  • House-Made Lamb and Chicken Sausage with Rosemary, Mint, Caramelized Onions, Ricotta Salata and Dried Cherries


  • Brownie Cups with Caramel
  • Mini Cheesecake Tarts
  • Made Without Gluten Carrot Cupcakes with Cream Cheese Frosting
  • Vegan Pie Pops

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:  


Ace High Orchard, Hood River
Cascade Baking Co. – Salem, Oregon
Flying Bee Honey Ranch, Salem
Happy Harvest, Mt. Angel, Oregon
Hilltop Farms, Gresham
Schilling Cider
Tualatin Valley Farms, Tualatin
Willamette Valley Fruit Co., Salem
Zena Farm, Eola Hills