Chef’s Weekend Features – Saturday 8/23 & Sunday 8/24


Chef’s Weekend Features

Saturday 8/23/14 & Sunday 8/24/14

Chocolate Covered Cherry Latte with whipped cream $3.99

Homemade Sangria $4.00

The Agave Margarita $6.00

Peach & Pomegranate Champagne Bellini $6.00

August Pancake: “Summer Berry”: A berry sauce containing, blueberries, blackberries, raspberries, strawberries, honey, vanilla, and orange zest topped with whipped cream. $6.95

Cold Soup of the Day: Cold Avocado and Cucumber with a dollop of sour cream $5.50

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

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

Barbeque Pork Sandwich: Pork wet rubbed overnight, then slow cooked in its own barbeque sauce, and served on Texas toast with a mango pineapple slaw. Served with a side of loaded potato salad and a pickle spear. $8.95

“Café Scotsman”: Our version of a scotch egg … a hard cooked egg encased

in elk and pork sausages served on split buttermilk biscuit halves, topped with fresh tomato chutney, and surrounded with sausage gravy. $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).

Crème Brûlée French Toast: Our honey white bread caramel glazed then soaked in crème brûlée custard, baked then topped with our summer berry sauce and whipped cream. $9.95

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

“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

Homemade Granola Bars $2.50


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