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.
— Easter Sunday Brunch —
Menu for Sunday, April 21st
— 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
—Breakfast Crepes —
scrambled eggs, prosciutto, fresh herbs and smoked tomato hollandaise
— Basics Frittata —
smoked salmon, goat cheese and dill OR chorizo, manchego, baby tomatoes, fresh thyme
Elderberry or Classic Mimosa also available.