Chef’s Weekend Features – Saturday, 5/10 and Sunday 5/11

Chocolate Covered Cherry 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

May Pancake: “Blueberry Buckle” with butter and whipped cream. $6.95

Cold Soup of the Day: Gazpacho with a dollop of sour cream $5.50

Hot Soup of the Day: Cream of Asparagus and Cheddar $5.50 bowl, $6.50 bread bowl

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

Sandwich of the day: “Earth Harvest Wrap“: Cooked julienne vegetables – daikon radish, zucchini, Portobello mushrooms, yellow squash, seared spinach and roasted red pepper with feta cheese in balsamic vinaigrette wrapped in a flour tortilla with shaved lettuce. Served with fruit. $8.95

Crème Brule’ French Toast: Our honey white bread caramel glazed then soaked in crème Brule’

Custard, baked then topped with our honey berry sauce and whip cream. $9.95

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

“The Neptune Breakfast”: A split buttermilk biscuit topped with two over-easy eggs, a crabmeat cream sauce, steamed asparagus, grilled shrimp and sliced green onions. $10.95

“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 Cheddar Jose Benedict”: A split buttermilk biscuit topped with two chorizo patties, two eggs over-easy, a cheddar sauce with cilantro and jalapenos, and finished with diced tomatoes. $9.95

Homemade Granola Bars $2.00

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