Rolls, seeded and baked to Yum.
Thursday, May 16
Breakfast
Pastries
Blue
Berry Filled scones 3.50
Maple
Walnut Scones 2.50
Lemon
Ginger Scones 2.50
Muffins
– Blueberry, Bran Raisin 1.50
Breakfast Sundae
Pompanuck
Granola layered with blueberries with yogurt 4.9 5
Breakfast Crepes!
Crepe with egg, cheddar cheese, bacon or ham 5.95
add avocado 1.
Today’s Frittata
Free-range eggs, sautéed organic potatoes and garlic,
sautéed mushrooms, cheddar and mozzarella cheeses, Battenkill Creamery milk,
Cabot butter, sea salt and ground pepper. 5.95
Lunch
Soups and Stews
Pompanuck
Chili
Ask
for with 1/3 baguette of your choice
Sandwiches and Salads:
Tarragon
Chicken Salad with Poached free-range chicken,
Vegetarian Mediterranean Roasted
and caramelized veggies with melted provolone cheese on Rosemary Baguette 7.95
Natural Wild
Caught Salmon Burger: with homemade lemon mayo dressing on
rosemary bread 9.95
Vegetarian
Organic Black Bean Burger: served with cheddar cheese and salsa
mayo on rustic bread. 7.95
Sesame Ginger
Grilled Chicken: salad or sandwich on rustic bread. 8.95
Grilled Cheese: Cheddar on Sweet Potato
Bread.
add
ham, bacon, salami or avocado for a treat! 1.
House dressings: Lemon Parmesan, Maple
Balsamic, Creamy Garlic, Italian, Sesame Ginger
All dressings are homemade
and gluten-free
Sides:
Crispy Kale Chips: Kale, extra-virgin olive oil
and sea salt
Desserts
Lisa’s Famous Carrot
Cake!
Honey Cake with Maple
Whipped Cream
Gluten Free
~Quinoa Spice
Served with fresh whipped cream
Music on Saturday Mornings:…May 18: Barry Hyman
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