Omelet du Jour
Chef's choice served with toast and fresh fruit.
Open Faced N.Y. Strip
8 oz. USDA Choice, grilled and topped with smoked paprika rosemary butter and sauteed garlic mushrooms served on a toasted garlic baquette roll with a side of battered onion rings.
Cedar Plank Salmon
- Lunch 13
- Dinner 19
Broiled on a cedar plank, topped with a black pepper-brown sugar brulee, served with a rice pilaf and fresh seasonal vegetable.
Smoked Salmon Benedict
Smoked salmon served on a toasted English muffin with a poached egg, topped with savory dill hollandaise sauce. Served with a side of fresh fruit.
Guinness battered haddock over house fries, served with malted cabbage slaw.