Chef’s weekend Features Saturday 3/28 & Sunday 3/29

Chef’s weekend Features 

3/28 & 3/29

White Chocolate Hazelnut Latte with whipped cream $3.99

Homemade Sangria $4.00

The Agave Margarita $6.00

Peach & Pomegranate Champagne Bellini $6.00

 March Pancake:  Carrot cake pancake with cream cheese icing and whipped cream. $6.95

 Hot Soup of the Day:  Southwestern chicken with tortilla strips $5.50 bowl, $6.50 bread bowl   

*Ask your server about other soups available to take home!  Pint $6.55, Quart $13.10

 Quiche of the Day:  Italian vegetable, peppers, onions, oregano, and parmesan cheese. Mixed with an egg custard and baked in a pastry crust.  Served with a side of fresh fruit.  $8.95

 Sandwich of the Day:  Thin sliced chicken tarragon and Dijon roasted chicken breast with caramelized onions. Served on grilled sourdough bread with melted Swiss cheese and Cajun remoulade sauce.  Served with a side of kettle chips.  $8.95 *Substitute loaded potato add $.95

 The Skinny farmer:  Turkey bacon, turkey sausage, two eggs over easy and a buttermilk biscuit.  Served with a side of root vegetable hash $9.95

 Graham Cracker Crusted Banana Split French toast:  Pullman bread that is French toast battered and coated in graham crackers.  Grilled and topped with berry sauce, a split banana, and chocolate syrup.  Completed with whip cream. $9.95

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

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

 Granola Bars $2.50



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