Sunday brunch is from 10 am to 2 pm.
Most dishes served with choice of Timbercreek Farm sausage or roasted potatoes, and a bowl of fresh fruit topped with a dollop of crème fraîche.
Virginia Schweninger on harp. Reservations required.
— Sunday Brunch —
Menu for Sunday, May 27th:
$16 per person with coffee or tea; $19 per person with a Classic Mimosa
— 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
— Blueberry Buttermilk Pancake Casserole —
with brown sugar crumb topping
— Smoked Salmon and Goat Cheese Frittata —
farm eggs, cream, fresh herbs
— Spinach Feta Quiche —
from Albemarle Baking Company