Thank you Robin, for letting me post our summer schedual and addition of Sunday brunches. We are now serving dinner seven(7) nights a week starting at 5:00 p.m. Our brunch will be served from 11:30 a.m. to 2:30 p.m.
I look forward to seeing some of the familiar faces and those who have not visited us yet.
ALL TABLES SERVED CHEF'S BAKERY BASKET
ALL ENTREE'S SERVED WITH FRESH FRUIT CUP, HOUSE POTATOES & FRESH VEGETABLES
THREE EGGS YOUR WAY $12
Farm fresh eggs cooked to liking and choice of ham, bacon or sausage
OMELET $12
Three egg omelets filled with choice of tomato, pepper, cheddar, goat cheese, bacon, onion or spinach
ROASTED TOM TURKEY AND EGGS $14
Honey Basted roasted tom turkey atop sourdough bread with classic veloute and two eggs
SHRIMP AND KASSERI QUICHE $15
Garlic shrimp, Kassari cheese, fresh spinach and herbs baked in a traditional quiche pie with light lemon cream
EGGS BENEDICT $14
Two poached eggs atop English muffin, prosciutto ham and fresh basil with traditional sauce hollandaise
STEAK AND EGGS $18
Grilled Herbed Tenderloin of beef and eggs with a light basil and saffron oil
LEMON SOLE $17
Traditional English breakfast with Atlantic sole filled with jumbo crab and ricotta cheese. Served with shrimp veloute.
FRENCH TOAST $12
Custard dipped baguettes topped with maple syrup, fresh berries and butter
BUTTERMILK PANCAKES $12
House batter Chef de Cuisine topped with maple syrup and butter
VENISON MEAT LOAF $15
Wyoming regional favorite of venison meatloaf with brown onion gravy.
SMOKED SALMON AND BAGEL $11
Served with Minced red onion, divided egg white and yolk, onion, and capers.