Breakfast Menu
CONTINENTAL BREAKFAST
a bounty of local and imported artisanal items including; straus yogurt, sliced and whole farm fresh fruit, cheese, house cured meats, homemade pastries, granola, breads, and preserves. Served with blue bottle french press coffee, teance teas, and a selection of juices. 19
SPECIALITIES
FALLS MILL GRIDDLE CAKES
multigrain, seasonal preserves, sweet butter 13
CLASSIC BREAKFAST
farm eggs, grilled bread, traditional accompaniments 13
CROQUE MADAME
house cured ham, gruyère cheese, fried farm egg, mornay sauce, mesclun salad 14
STEEL CUT OATS
irish steel cut oats, brown sugar, seasonal compote 9
FARM EGG OMELETTE
barret farm organic eggs, preparation inspired daily, crispy little farm potatoes 15
"VOYAGE"
food inspired by experiences in Puebla, Mexico
CHILAQUILES VERDES CON POLLO
confit clucky plucky chicken, green mole, queso fresco 14
COFFEE
BLUE BOTTLE COFFEE "HAYES VALLEY" ESPRESSO
café latte 3.75
cappuccino 3.75
café au lait 3.25
espresso 2.5
macchiato 2.5
americano 3
mocha 4
valrhona hot chocolate 3.5
blue bottle coffee 'three africans' french press
17 ounces, 2 cups 6
32 ounces, 4 cups 12
TEA 6
TEANCE TEA
Gen Mai Cha Green - Japan
Toasty pop rice with Sencha green tea base
Yellow Gold Oolong - China
Orchid filled fragrance, golden liqueur medium roast Oolong
Wild Greek Mint - Greece
Invigorating yet soothing and calming at the same time
High Elevation Black Tea - Nepal
Dark and malty with mild astringency, grown at 12,000 feet
Earl Grey Superior - Sri Lanka
Finest Italian bergamot oil infused in Ceylon black tea
Chamomile Flowers
Calms the nerves, aids digestion
JUICE 5
freshly squeezed orange and grapefruit
apple, tomato, cranberry and pineapple
Download the menu in PDF format
we use sustainable, organic and biodynamic products whenever possible.
a service charge of 18% will be added to all parties of 8 or more.
