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 most Sundays. Call to confirm if central to your dining experience. Reservations recommended.
— Sunday Brunch —
Menu for November 19th:
$16 per person with coffee or tea; $19 per person with mimosa.
— French Toast —
Albemarle Baking Company brioche with mixed berries and organic maple syrup
— Basque Piperade —
farm eggs softly scrambled with peppers, onions, tomatoes, piment de’espelette, feta and herbs
— Lox and Bagel —
everything bagel, smoked salmon, avocado spread, sliced tomato, red onion, capers
— Basics Clafoutis—
farm eggs, cream, milk, fresh blueberries, sugar, vanilla
— Breakfast Quiche —
spinach feta or bacon Parmesan from Albemarle Baking Company