Sunday, April 28, 2013

Good Morning May!

Hard-boiled Taproot Farm Eggs... lovely shades of rich pale, with cracks...

Wednesday, May 1


Strawberry-filled scones 3.50
Maple Walnut Scones 2.50
Lemon Ginger Scones 2.50

Gluten-free Lemon Ginger Scones 3.00

Muffins –Blueberry or Bran 1.50
Breakfast Sundae
Pompanuck Granola layered with strawberries and yogurt 4.9 5.
Today’s Frittata
Taproots Farm eggs, Spinach, Sautéed Mushrooms, Caramelized onion, Battenkill Creamery milk, Mozzarella cheese, Sliced ham, Cabot butter, Sea salt and cracked pepper. 5.95


Soups and Stews
Sausage, Kale and Cannellini Beans
Vegetarian/Vegan Fennel Pottage

Sandwiches and Salads
Vegetarian Mediterranean Roasted and caramelized veggies with melted provolone cheese on Rosemary Baguette

Cambridge Egg Salad! Salad or sandwich on bread of your choice.

Pizza Special!
Slice of pizza and a small house salad 4.95

Grilled Cheese: Cheese of your choice (Swiss, Cheddar, or Provolone)
on bread of your choice… Ask for ham, bacon, salami or avocado for a treat!
Crispy Kale: Kale, extra-virgin olive oil, sea salt

House dressings: Lemon Parmesan, Maple Balsamic, Creamy Garlic, Italian
All dressings are homemade and gluten-free


Lisa’s Famous Carrot Cake!

Gluten Free

~Quinoa Spice
 Served with fresh whipped cream

Music on Saturday Mornings: May 4: Cradle Switch

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