Chef’s Weekend Features

Chef’s Weekend Features 

Saturday 4/18 /15 & Sunday 4/19/2015

White Chocolate Hazelnut Latte with whipped cream. $3.99

Homemade Sangria $4.00

The Agave Margarita $6.00

Peach & Pomegranate Champagne Bellini $6.00

April Pancake:  Banana’s foster sprinkled with almonds and topped with whipped cream. $6.95

Hot Soup of the Day:  Asian egg drop $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:  Broccoli, turkey bacon, sundried tomatoes, roasted garlic, fresh basil 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: Chicken Club Wrap: Thinly sliced dijon roasted chicken breast with tarragon.  Grilled with pancetta in a warm flour tortilla. Completed with diced tomato, chopped lettuce, cheddar cheese, and basil mayonnaise.  Served with a side of kettle chips.  $8.95 *Substitute loaded potato add $.95

The California Scramble:  Scrambled eggs on toasted English muffin halves. Topped with white cheddar, diced tomato, green and red onion, sliced avocado and sriracha cream. $9.95

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

Curried Vegetable Fritters:  Grated squashes and fresh vegetables with a curry spice blend. Bound with oat flour, eggs and butter milk. Served with fresh tomato chutney, sriracha cream and sriracha. $7.95

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

Granola Bars $2.50



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