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 house-made granola topped with a dollop of crème fraîche.
Virginia Schweninger on harp. Reservations recommended.
— Sunday Brunch —
Menu for Sunday, March 17th
— 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
— Sausage Gravy and Biscuits —
buttermilk biscuits with local country sausage
— Basics Frittata —
smoked salmon, goat cheese and dill