Sunday brunch is from 10 am to 2 pm.
Most dishes served with choice of local farm raised sausage patties or roasted potatoes, and a bowl of fresh fruit with a dollop of crème fraîche.
Virginia Schweninger on harp. Reservations recommended.
— Sunday Brunch —
Menu for Sunday, May 19th
— French Toast —
Albemarle Baking Company brioche with mixed berries and organic maple syrup
— Basque Piperade —
farm eggs softly scrambled with peppers, onions, tomatoes, smoked paprika, feta and herbs
— Lox and Bagel —
everything bagel, smoked salmon, avocado spread, sliced tomato, red onion, capers
— Basics Tartine —
bacon, lettuce, tomato, pesto and fresh mozzarella on country french bread (vegetarian version: substitute fresh avocado for bacon)
— Breakfast Frittata —
smoked salmon, goat cheese and dill
Classic or Elderberry Mimosa available