Week Of March 8
BREAKFAST (served all day)
Lemon Ricotta Pancakes, with homemade lemon curd
Roasted Sweet Potato Hash — with applewood-smoked chicken sausage
Roasted Mushroom and goat cheese omlette — 3 varieties of mushrooms, slow-roasted with rosemary and sage, folded into a fluffly French omlette with goat cheese
Big Ol’ Southern Breakfast – Scapple (the Southern breakfast specialty of pork mixed with cornmeal and spices), eggs, hashbrowns, biscuits
Mushroom Hash — wild mushrooms roasted with sage and rosemary, served with eggs and toast
LUNCHÂ (11am-5pm)
Paella del Mare — the speciality of Spanish cuisine. Shrimp, clams, mussels, calamari and spicy sausage baked with rice, saffron, garlic and olive oil
Sausage & Peppers Sandwich — applewood-smoked chicken sausage, with sweet peppers and provolone cheese, plus handcut fries
Fish & Chips – tender, farm-raised catfish, deep fried and crispy, served with handcut, skinny fries.
SOUPS — chicken noodle with sundried tomato, white bean and smoked duck, split pea, vegan split pea, vegan chili
