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with citrus yogurt
with local honey, dried fruits, whole roasted almonds
egg whites, market vegetables, with avocado wedges and 7-grain toast
2 eggs any style, Canadian nitrate-free bacon, carrot hash browns, whole wheat buttermilk biscuit
Double smoked applewood bacon, one egg over medium, red oak lettuce, beefsteak tomato, on grilled sourdough with carrot hash browns
housemade Chicken-apple-rosemary sausage, sourdough toast & carrot hash
warm maple butter
caramelized bananas, roasted pecans, warm maple butter
soft scrambled eggs, farmhouse cheddar, roasted tomatoes, fresh herbs, whole wheat baguette
wild mushrooms, double smoked applewood bacon, chorizo, avocado, fontina, Vermont cabot cheddar, muenster, goat cheese, caramelized onions, roasted tomatoes, sautéed spinach, Canadian bacon
blue crumb, carrot apple bran, banana chocolate chunk, goat cheese herb scone, mixed berry scone
free range chicken
local heirloom beets, orange balsamic reduction, whipped goat cheese, toasted pistachios (endive)
bean sprouts, carrot, cucumber, radicchio, peanuts, cilantro & mint, sesame lime dressing, served with warm brown rice
avocado, radishes, radish sprouts, buttermilk vinaigrette, pumpernickel croutons
romaine hearts, carrots, celery, green apples, kirby cukes, radishes, chives, toasted sunflower seeds, French feta, mustard cider vinaigrette
candied honey walnuts, sweet cippolini onions, crumbled bleu, warm smoked tomato vinaigrette
marinated chicken, vermicelli rice noodles, golden pea sprouts, napa cabbage, radicchio, sugar snap peas, crushed cashews, hunan spice dressing
butter lettuce bed, artichokes, melted leeks, herbs, creme fraiche, sherry vinaigrette, cumin salt
house made butter crust with bacon, gruyere, leeks with mixed dressed greens
avocado “mayo” (dairy-free), spicy tomato jam, red onion, lettuce
pan seared fish, pickled fennel, lemon-caper mayo, green oak lettuce on a portuguese hero
double cut applewood smoked Bacon, organic egg, lettuce, tomato, mayo, sourdough toast, carrot hash
poached breast of chicken, red oak lettuce, radish sprouts, thin sliced cucumber and carrots, on buttered toast, Hunan spice dressing
caramelized onions and cabot vermont white cheddar
fontina and white cheddar, sourdough toast
avocado, meunster, beefsteak tomato, romaine, sprouts, herb mayo, on 7grain, with dressed greens
black vinegar dipping sauce
house bleu cheese dip
crispy chorizo, bobolink farm cheddar, pecan raisin toasts, sweet onion jam
lemon dipping sauce
(pan seared),with harissa yogurt crème
marinated and raw vegetables, olives, hummus, grilled syrian bread, spicy hot Swedish mustard, muenster cheese
house made dough, roasted mushrooms, fontina, garlic rosemary oil
avocado, radishes, radish sprouts, buttermilk vinaigrette, pumpernickel crouton
romaine hearts, carrots, celery, green apples, kirby cukes, radishes, chives, toasted sunflower seeds, French feta, mustard-cider vinaigrette
gulf shrimp, scallops, clams, & mussels, tomato garlic butter, with crusty bread
turnips “carbonara,” crispy bacon
buttermilk whole wheat biscuit crust
served dry-rubbed and sliced, with grilled cornbread stuffing, braised greens, sour cherry compote
maple orange-glazed carrots, potatoes and roasted roots, natural jus (thyme, rosemary, sage)
pumpkin and butternut squash, sage brown butter, crumbled parmesan
plum sauce, watercress and caramelized cauliflower
yogurt-marinated kebabs over crispy potato-zucchini pancakes, with rosemary mint sauce
with cabbage cider slaw, Yukon gold mash, and honey-Tabasco (coated in rice flour)
grass-fed Angelos’ farm boneless sirloin, choice of one side
chef’s preparation, choice of one side
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