EASTER BRUNCH

March 17, 2017

Bakeshop

 

Cinnamon Roll 3.5

Pastry Chef Suman pastry

 Hand-Dipped Doughnut 3.5

Chocolate caramel donut

Muffin 3.5

Local fruit Muffin

Small Plate

 

Roasted Sweet Potatoes on Toast 8

Herb ricotta, almond and local honey

Home Fries & Cheese Curd 5

Organic potatoes and Frisian Farm gouda cheese

Buttermilk Biscuit 3

Homemade Biscuit

Toast 3

Whole-wheat bread

Brunch

 

Steak and Eggs 28

Tweed Croft Farm grass-fed steak, farm fresh eggs skillet potatoes and Hollandaise sauce

HoQ Omelet 15

Local spinach & organic squash, Milton Creamery white cheddar, whole-wheat bread toast and skillet potatoes

Sausage Gravy 13

Homemade buttermilk biscuit, homemade chicken sausage gravy, local spinach and sunny side up eggs

Eggs Benedict 16

Homemade English muffin, crab cake, poached eggs, Hollandaise sauce and skillet potatoes

Corn Beef Hash 15

Grass-fed corn beef, organic potatoes, sunny side up duck eggs and grass-fed cream sauce

Hamburger 15

Tweed Croft Farm beef, organic ham, local greens, Milton Creamery white cheddar cheese, organic house made brioche bun; home fries with cheese curd (hash brown/ bacon/egg 2)

Vegetarian Quiche 13

Organic winter vegetables and Lee’s green spinach, free-range eggs, local cream; side salad