breakfast menu
Two eggs any style with fried potatoes and toast
Soft-scrambled eggs with fontina and crème fraìche
Butter-crumbed eggs with parmesan, polenta and arugula
Chorizo and eggs with sofrito and fried potatoes

Priests pancakes with Vermont maple syrup
French toast with carmelized apples and cider

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
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

Ham and cheese croissant

Assorted muffins
Walnut bundle
Bran muffin
Monkey bread
Pecan sticky bun/suzanne-style (with bacon)
Blue cheese and fig scone

Basket of three pastries, chef's choice