breakfast menu

soft-scrambled eggs with fontina and crème fraîche 14
butter-crumbed eggs with arugula and soft polenta 13
chorizo and eggs with sofrito and fried potatoes 15
priests pancakes with Vermont maple syrup 12
french toast with bananas foster and hazelnuts 15
smoked fish with toasted rye & redwood hill goat cheese 16
scottish oatmeal with bing cherries and steamed milk 8
housemade granola with milk or yogurt 8 +berries 3
market fruit and Berries 6
fried potatoes 3.75
vande rose bacon or ham 5
country pork sausage patties 4.50
toast basket with butter and seasonal jam 4

from the larder
(subject to availability)

croissant 3.50
almond croissant 4.25
pain au chocolat 4
walnut bundle 4
bran muffin 3
monkey bread 4
pecan sticky bun 4 suzanne-style (with bacon) 6
cornmeal blackberry shortcake 4
dried cherry and almond scone 4
basket of three pastries, chef’s choice 11