Chef’s Weekend Features – Saturday 7/12 & 7/13


Saturday 7/12 & Sunday 7/13

White Chocolate Caramel 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

July Pancake:  Pineapple upside down pancake with pecan caramel and whipped cream $6.95

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

Hot Soup of the Day:  Portobello and Chicken Chili with Lentils  $5.50 bowl, $6.50 bread bowl

Quiche of the Day:  “Lorraine” Bacon, onion, and Swiss 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:  “California Ruben”:  Grilled marble rye with Swiss cheese, sliced turkey, and our house cole slaw.  Served with a side of our loaded potato salad.  $8.95

“The Chef’s Chorizo and Mango Plate”: Chili white cheddar potatoes, topped with Chorizo scrambled eggs, finished with a mango salsa, and served with a flour tortilla.  $9.95

“The Woodsman Breakfast”:  Buttermilk biscuit halves topped with two eggs over-easy, elk sausage gravy, braised mushrooms, leeks, and grilled asparagus.  $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).

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

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

Eggs Benedict:  Two English muffin halves topped with Canadian bacon, poached eggs, and fresh hollandaise sauce.  $9.95

Homemade Granola Bars $2.50

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