Farm-to-Table Cuisine
Smashed avocado on artisanal sourdough with poached eggs, cherry tomatoes, and microgreens.
Fluffy pancakes served with Vermont maple syrup, fresh berries, and whipped butter.
Two eggs any style with smoked bacon, breakfast sausage, home fries, and toast.
Three-egg omelette with seasonal vegetables, goat cheese, and herbs. Served with roasted potatoes.
Scrambled eggs, black beans, chorizo, avocado, and jack cheese wrapped in a flour tortilla. Served with salsa.
Chef's daily preparation using seasonal ingredients. Served with crusty bread.
Local greens, heirloom tomatoes, cucumber, radish, and house vinaigrette.
Grass-fed beef patty with aged cheddar, caramelized onions, lettuce, tomato, and special sauce on a brioche bun.
Marinated grilled vegetables, hummus, mixed greens, and feta in a whole wheat wrap.
Quinoa, roasted sweet potatoes, chickpeas, avocado, kale, and tahini dressing.
Selection of local cheeses, honey, preserves, and artisanal crackers.
Flash-fried brussels sprouts tossed with bacon, balsamic reduction, and parmesan.
Wild-caught salmon with lemon herb butter, roasted fingerling potatoes, and seasonal vegetables.
Slow-braised beef short rib with red wine reduction, creamy polenta, and glazed root vegetables.
Arborio rice with a medley of wild mushrooms, white wine, parmesan, and truffle oil.
Free-range half chicken with herb butter, garlic mashed potatoes, and roasted seasonal vegetables.