Breakfast Menus
STARTERS
SEASONAL FRUIT and Fresh Berries 14
PLAIN YOGURT with Granola and Fresh Berries 14
OATMEAL with Golden Raisins and Brown Sugar 12
SELECTION OF CEREALS with Fresh Berries or Bananas 12
BAKERY BASKET of Croissants, Muffins, and Danish 14
WAFFLES & PANCAKES
Served with warm Vermont maple syrup
BELGIAN WAFFLES
Berries and Bananas
16
BUTTERMILK PANCAKES
Blueberries and Orange Blossom Honey
16
BRIOCHE FRENCH TOAST
Cinnamon-Caramelized Apples
16
SPECIALTIES
Specialties served with Toast, fruit preserves and imported butter
TWO EGGS ANY STYLE *
Thyme Roasted Potatoes & Tomato Provencal
14
SMOKED SALMON
Cream Cheese & Toasted Bagel
20
EGGS BENEDICT *
Poached Eggs, Cheddar Biscuit, Spinach, Ham, Hollandaise
18
CORNED BEEF & POTATO HASH *
Sunny Side Up Eggs, Roasted Peppers, Cheddar
18
THREE EGG OMELET *
Your Choice of Three Fillings
16
“DOWNTOWN” BURRITO
Cheddar Scrambled Eggs, Peppers, Onion-Tomato Salsa
15
SIDES
APPLE WOOD SMOKED BACON 7
ROASTED CHICKEN MAPLE SAUSAGE 7
THYME ROASTED POTATOES 7
RUBY GRAPEFRUIT 6
BAGEL & CREAM CHEESE 7
PLAIN CROISSANT 4
WHITE, WHEAT, RYE TOAST W/BUTTER 4
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
