Chef’s Weekend Features! Saturday 3/29 & Sunday 3/30

Saturday March 29th & Sunday March 30th

White Chocolate Tangerine Latte with whipped cream $3.99

Homemade Sangria $4.00

The Agave Margarita $6.00

“The Petrov” Screwdriver $6.00

Peach & Pomegranate Champagne Bellini $6.00

March Pancake: “Strawberry Romanoff”, a warm strawberry sauce with orange liqueur, vanilla, and honey on our original pancake and topped with whipped cream. $6.95

Hot Soup of the Day: Cream of Mushroom $5.50 bowl, $6.50 bread bowl

Sandwich of the Day: “Pot Roast”: Four-hour braised

pot roast served on Texas toast with horseradish mayonnaise and Muenster cheese. Served with a side of our Loaded Potato Salad $8.95

Quiche of the Day: Mushroom, leek, turkey bacon, and white cheddar mixed with an egg custard and baked in a pastry crust. Served with a side of fresh fruit. $8.25

“Cheddar Toad in a Hole”: Two slices of wheat bread with the centers punched out with a fried egg in each, then topped with cheddar cheese, diced tomato, green and red onions, and chopped bacon. $8.95

Crab and Asparagus Strata: an Italian style casserole breakfast casserole with snow and Surimi crab, asparagus, dill, red pepper, potato and Swiss cheese finished with hollandaise sauce $9.95

“Breakfast in Burma”: Eggs scrambled with peppers and onions, topped with cheddar cheese, fresh tomato chutney, and Sriracha cream sauce. Served with braised Indian-style lentils and a warm flour tortilla. $9.95 (Note! lentils contain beef).

“The Southwestern Bumpkin”: Two Chorizo sausage patties sandwiched between two pieces of Texas toast, topped with pepper jack cheese, two eggs over-easy, a cheddar cheese sauce, diced tomatoes, and sliced green onions. $9.95

Root Vegetable Hash and Eggs: Roasted beets, redskin potatoes, rutabaga, garlic, and red pepper mixed with balsamic and fresh herbs, then grilled and topped with two eggs over-easy and served with a buttermilk biscuit. $9.95

Homemade Granola Bars $2.00

 

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