Indulge in a charming and tranquil Sunday brunch experience that stands out from the rest! Chef Andrew has created one-of-a-kind menus, ideally complemented by our invigorating Berry Bellinis. Sunday, March 2 Menu: Eggs Benedict Royale Board Poached eggs and toasted English muffin with your favorite Benedict toppings: Canadian bacon, sautéed spinach, Salmon Gravlax, avocado, tomato, caramelized onion, Dry Creek Olive Oil Meyer Lemon Oil dressed arugula and traditional hollandaise. Sunday, March 9 Menu: Sweet & Savory Waffle Board One Italian Herbed Waffle and one Classic Waffle served with everything that should go with your favorite waffles: scrambled eggs, sausage, bacon, maple syrup, fresh berry compote, candied pecans, and fresh fruit. Sunday, March 16 Menu: Frittata Trio Board Classic egg frittata done 3 ways: Sonoma Frittata with peppers and onions, Classic Frittata with ham and cheddar, and Mediterranean Frittata with spinach and feta. Served with classic sauces like Trattore Farms romesco and gremolata, giving an Italian kiss to the dish. Sunday, March 23 Menu: Bagel Board Enjoy two house-made spreads to accompany a plain bagel and an everything seasoned bagel with eggs and bacon as well as Salmon Gravlax, avocado, sliced tomato, prosciutto, pickled onion, arugula, and capers. Sunday, March 30 Menu: Eggs Benedict Royale Board Poached eggs and toasted English muffin with your favorite benedict toppings: Canadian bacon, sautéed spinach, Salmon Gravlax, avocado, tomato, caramelized onion, Dry Creek Olive Oil Meyer Lemon Oil dressed arugula and traditional hollandaise.
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