Brunch January 2015 Menu

Ricotta Stuffed French Toast 9
vanilla custard soaked, Maplebrook ricotta, fresh fruit, maple syrup
Baked Frittata 11
spinach, mushroom, cheddar, pastured eggs, mixed greens
Smoked Salmon Toast 10
baguette, creme fraiche, capers, hard boiled egg, mixed greens
*add Vermont Smoke and Cure Side bacon $

Turkey Brie 9
Creamy Brie Cheese, sliced Apple & homemade Ginger-Squash Chutney
Reuben Melt 9
Smoked Turkey or Braised Fennel Beef ($12) Swiss, Sauerkraut, Jewish rye, Spicy Russian
~Served on Rock Hill Bake House bread with a choice of waffle chips or green salad~

Baby Spinach and Lentil Salad 9
poached egg, leeks, Maldon sea salt
Ruby Red Grapefruit and Feta Salad (add chicken 3) 9
sugarloaf chicory, radicchio, mint, sheep’s milk feta, ruby grapefruit
Roasted Beets and Red Cabbage 9
creamy fennel dressing, honey crisp apples, red cabbage, walnuts, blue cheese

Hors d’oeuvre Plate 11
soft cheese, cured meat, spiced pecans, squash chutney, baguette slices
Homemade Hummus 8
garbanzos, garlic, tahini, lemon, warm pita bread
Kid’s Grilled Cheese choice of chips and salad, orange slices, or carrot sticks 5
Daily Soup seasonal soup served with Roundhouse Bakery baguette 6

We proudly support local farms and vendors: Long Days Farm, Battenkill Valley Creamery, Crandall’s Corners Farm, Owl Wood Farm, Roundhouse Bakery, Joint Venture Farm, Black River Produce, Mack Brook Farm, Rock Hill Bakehouse, Vermont Fresh Pasta

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Published in: on December 23, 2014 at 6:00 pm  Leave a Comment