Breakfast Menu Spring 2018

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THE HEN HOUSE TWO EGGS ANY STYLE

9

Hashbrown Potatoes, Wrights Bacon, Housemade Sausage or Ham Steak, Choice of Toast

BISCUITS AND GRAVY

6

Housemade Buttermilk Biscuits, Country Style Gravy

EGGS BENEDICT STELLA

16

Poached Eggs, Shaved Prosciutto, Melted Spinach, Hollandaise

THE TOAD IN THE HOLE

11

Sourdough, Ham, Gruyere, Egg Center, Green Salad

BYO OMELET

11

Three Egg Country Style Omelet, Home Fried Potatoes Choose Three Onion, Bell Pepper, Tomato, Mushrooms, Spinach, Avocado, Cheddar, Gruyere, Bacon, Sausage

SKILLETS PULLED PORK HASH

11

CAMPFIRE HUEVOS RANCHEROS

Braised Pulled Pork, New Potatoes, Sunny Side Up Egg

11

Sunny Side Up Egg, Slow Stewed Black Beans, Bacon Lardons, Tomato Salsa

FROM THE GRIDDLE Served With 100% Maple Syrup

CAMPFIRE FRENCH TOAST

8

Housemade Brioche, Vanilla Anglaise

BUTTERMILK PANCAKES

8

Salted Butter, Fresh Berries

CRÈME FRAICHE WAFFLES

8

Fresh Strawberries

GRAINS AND MORE IRISH OATMEAL

8

Brown Butter Stewed Apples, Demerara Sugar

WILD OAT GRANOLA

8

Housemade Granola, Greek Yogurt, Assorted Berries

SELECTION OF COLD CEREALS

5

Choice of Milk

À LA CARTE SEASONAL SELECTION OF FRUITS 5 HASH BROWNS 5 HALF RIO STAR GRAPEFRUIT 5 CHOICE OF TOAST 3

WRIGHTS BACON, HOUSEMADE SAUSAGE, HAM STEAK 6 DAILY MUFFIN 3 BAGEL WITH CREAM CHEESE 4.5

T R Y O U R F R E S H LY M A D E M O R N I N G P O W E R J U I C E S ! VISION

5

Carrot, Honey, Gingered Lemon Elixir

GREEN MACHINE

5

Kale, Cucumber, Pineapple, Ginger

We re s p e c t f u l l y re s e r ve t h e r i g h t to a d d 1 8 % g ra t u i t y fo r p a r t i e s of m o re t h a n s i x o r w h e n s pl i t c h e c k s a re re q u e s te d. C o n s u m i n g ra w o r u n d e rc o oke d m e a t s , p o u l t r y, s e a fo o d, sh el l fi sh , e g g s o r u n p a s te u r i ze d m i l k m a y i n c re a s e yo u r r i sk of fo o d b o r n e i l l n e s s .