Chef’s Weekend Features

Chef’s Weekend Features

May 2 & 3, 2015

 

Chocolate-Covered Cherry Latte with Whipped Cream    $3.99

Homemade Sangria  $4.00

The Agave Sangria  $6.00

Peach & Pomegranate Champagne Bellini  $6.00

 

May Pancake – Lemon Poppy Seed topped with Vanilla Glaze.   $6.95

 

Soup of the Day – Chicken Pot Pie bowl $5.50, bread bowl $6.50

 

Ask your server about our Take Home soups! pint $6.55, quart $13.10

 

Quiche of the Day – Sundried Tomato, Mushroom, Roasted Garlic & Feta:  mixed with

an egg custard and baked in a pastry crust.  $8.95

 

Sandwich of the Day – Toasted PB &B &B: multigrain wheat toasted and covered with

creamy peanut butter, fresh bananas, and crispy hickory-smoked bacon

served with kettle chips.  $8.95 substitute potato salad. $o.95

 

The Morning Mushroom – Two marinated Portobello mushrooms, grilled with the

centers cut out and an egg fried in each, topped with tomato chutney

and feta cheese.   $10.50

 

California Scramble – Two grilled English muffins topped with scrambled eggs

white cheddar, tomatoes, red onions, Sriracha cream, and avocado.  $9.95

 

Eggs Benedict – Two grilled English muffins topped with savory Canadian bacon,

over-easy eggs, and creamy hollandaise sauce.  $10.50

 

Lucy’s “Works” Bagel – A toasted and buttered “everything” bagel, served

with sundried-tomato and roasted garlic cream cheese.  $2.95

 

 

 

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