2017 Brunch Menu

From the Bake Shop

  • Assorted Breakfast Pastries and House Croissants, Creamery Butter and Preserves

Composed Salads

  • Local Mixed Greens, Seasonal Shaved Vegetables
  • Willamette Valley Quinoa Salad with Blueberries, Corn, Basil and Shallots
  • Fruit Salad, Yogurt-Infused with Local Honey and Granola

Main Plate

  • Hand-Carved, Cranberry-Honey-Glazed, House-Cured Ham
  • Scalloped Potatoes with Local Chives and Grand Chu Cheese
  • Roasted Asparagus with Garlic Olive Oil
  • Scramble with House-Made Ricotta and Seasonal Vegetables
  • Scramble with Fennel Sausage and Local Vegetables
  • Vegan Scramble Upon Request
  • Buttermilk Pancakes with Bourbon-Infused Maple Syrup

Sweets

  • Assortment of Seasonal Cupcakes, Pies and Fruit Tartlets
  • Local Strawberry Shortcake, Whipped Cream

Quenchers

  • Starbucks Coffee
  • Numi Teas
  • House-Made Spa Waters
  • Orange and Cranberry Juices