Brunch Menu

{small plates}

Spiced Donuts – honey syrup, cardamom, cinnamon   5

Fruit Salad – orange blossom water, mint, greek yogurt   6

Baby Spinach Salad – apple, feta cheese, sumac vinaigrette   7

Fried Russet Potatoes – cilantro, preserved lemon, beef fat   5

Herbed Falafel – fava bean, lemon, cucumber   8

{large plates}

Currant Pancakes – date, chantilly, candied walnut   10

Wood Fired Breakfast Pizza – gruyere, fried egg, olive tapenade   11

Eggs Mornay – swiss cheese sauce, ham, poached eggs   11

Wood Fired Baked Eggs – spinach, bacon, harissa   10

Lamb Hash – potato, sweet pepper, egg   12

Grilled Zucchini & Feta Omelet – herbed yogurt, feta, squash   10

Local Asparagus Scramble – asparagus, spring onion, arugula   10

Skagit River Ranch Beef Burger – tomato-garlic sauce, pickled onion, fried russet potatoes   15
add a fried egg   2

 
 
{sides}
Bacon 4
Lamb Sausage 5
2 Eggs Any Style 6
Greek Yogurt 3
Toast with Honey and Butter 2

 
Certified Organic by Oregon Tilth

Many of our dishes contain nuts, please inform us of any serious allergies.

Chef/Owner Maria Hines
Chef de Cuisine Heather Muir
Sous Chef Lindsay Herschlip

Thursday, May 10th, 2012