Chef’s Weekend Features – Saturday 1/24 & Sunday 1/25

Chef’s Weekend Features  

Saturday 1/24/15 & Sunday 1/25/15

Crème Brûlée Latte (Caramel & Vanilla) with whipped cream $3.99

Homemade Sangria $4.00

The Agave Margarita $6.00

Peach & Pomegranate Champagne Bellini $6.00

January Pancake:  “Cherries Jubilee”:  Warm tart cherries, with a hint of orange liqueur and honey, on top of our house recipe pancakes and served with whipped cream and a cherry.  $6.95

Hot Soup of the Day:  Hungarian Goulash with a dollop of sour cream $5.50 bowl, $6.50 bread bowl    *Ask your server about other soups available to take home! Pint $6.55, Quart $13.10

Sandwich of the Day:  “Carmeldelphia Cheesesteak Sandwich”:  Sourdough bread with our house roast beef sliced and grilled, topped with sautéed peppers, mushrooms, onions, and melted muenster cheese.  Served with au jus, a pickle spear, and kettle chips.  $8.95

Add loaded potato salad for a $0.95

Quiche of the Day:  Sausage, peppers, mushrooms, onions, and Swiss cheese mixed with an egg custard and baked in a pastry crust.  Served with a side of fresh fruit.  $8.95

“The Neptune Breakfast”: (Chef’s Plate A):  A split English muffin topped with two over-easy eggs, a crabmeat cream sauce, steamed snow peas, grilled shrimp and sliced green onions. $10.95

The Canadian Skinny Egg Sandwich:  Lucy’s “The Works Bagel” with hard cooked eggs with black pepper, sundried tomato cream cheese, spring mix, and Canadian bacon.  $8.95

Chorizo Biscuits and Gravy with Eggs:  A spicy rendition of our regular biscuits and gravy with the addition of chorizo, cilantro, and jalapeño peppers, then topped with two over-easy eggs.  $9.95

Root Vegetable Hash and Eggs:  Roasted beets, redskin potatoes, rutabaga, garlic, and red pepper, mixed with balsamic and fresh herbs, all grilled and topped with two eggs over-easy and a buttermilk biscuit.  $8.95

Lucy’s Bakery “The Works Bagel” with sundried tomato and roasted garlic cream cheese $2.95

Homemade Granola Bars $2.50

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