breakfast menu

Soft-scrambled eggs with fontina and crème fraîche
Butter-crumbed eggs with arugula and soft polenta
Chorizo and eggs with sofrito and fried potatoes
Priests pancakes with Vermont maple syrup
French toast with blood oranges and citrus syrup
Smoked fish with toasted rye & redwood hill goat cheese
Scottish oatmeal with dried fruit compote and steamed milk
Housemade granola with milk or yogurt +berries
Market fruit 6 Market berries
Fried potatoes
Vande rose bacon or ham
Country pork sausage patties
Toast basket with butter and seasonal jam

from the larder
(subject to availability)
croissant
almond croissant
pain au chocolat
walnut bundle
bran muffin
monkey bread
pecan sticky bun / suzanne-style (with bacon)
cornmeal blackberry shortcake
strawberry scone
basket of three pastries, chef’s choice