~February 20 – February 28~
~All entrées include a fresh fruit plate and morning pastry~
~Cinnamon Vanilla French Toast~
Sourdough bread soaked in eggs, cinnamon and vanilla. Seared and served with Uli’s blueberry breakfast sausage links and eggs.
~Thai Vegetable Pancake~
A mix of snap peas, carrots, scallions, rice and eggs baked until fluffy. Topped with fresh bean sprouts, fresh cilantro and spicy Thai red coconut curry sauce.
~Biscuits & Gravy~
Buttermilk biscuits topped with Tasso ham and spicy jalapeño Jack cheese gravy. Served with pan-fried potatoes and eggs.
~Ham & Cheese Omelette~
French ham and Gruyère cheese omelette topped with fresh sliced tomatoes. Served with pan-fried potatoes and asparagus.
~Smoked Salmon Frittata~
A mix of smoked salmon, asparagus, shallots, capers, potatoes and eggs baked until fluffy. Topped with sour cream and fresh dill.
~Selection of Desserts~
Pear Frangipane Tart
Blood Orange Chocolate Tart