2016 Brunch Menu

Pastries

  • Strawberry Lemonade Muffins, Made Without Gluten
  • Texas Roadhouse Rolls with Honey Cinnamon Butter
  • Glazed Chocolate and Plain Doughnuts
  • Cherry Cream Cheese Puff Pastry

Salads

  • Local Mixed Greens with Balsamic-Roasted Figs, Strawberries, Briar Rose Chevre, Fried Onions and Lemon Vinaigrette
  • Orzo Salad with Mushrooms, Caramelized Onions, Asparagus, Roasted Cherry Tomatoes and White Balsamic Rhubarb Dressing
  • House-made Quinoa Granola with Greek and Vanilla Yogurt, Brown Sugar Pear Puree, Local Berry Compote, Roasted Apples and Toasted Oregon Hazelnut Crisp Topping, Made Without Gluten

Entrees

  • Apple Cider and Maple-Glazed Turkey Meatballs with Roasted Cauliflower
  • Slow-Roasted Pork Loin Rubbed with Paprika and Herbs
  • Ricotta Pancakes with Oregon Blueberry Preserves, Honey Mandarin Reduction, Maple Syrup and Whipped Butter
  • Smoked Steelhead Frittata with Mushrooms, Spinach and Feta
  • Local Free-Range Scrambled Eggs (vegan scramble available upon request)
  • Roasted Fingerling Potatoes with Tarragon Pesto

Desserts

  • Chocolate Chip Cookie and Crème Anglaise “Shot” Cup
  • Pistachio Cake with Raspberry Mousse
  • Apricot Tart
  • Blackberry Rosemary Cupcake with Olive Oil Infused Frosting
  • Chocolate and Salted-Caramel Tarts, Vegan/Made Without Gluten

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
Schilling Cider
Tualatin Valley Farms, Tualatin
Willamette Valley Fruit Co., Salem
Zena Farm, Eola Hills