Restaurant Week Lunch

Loaded Potato Soup

Yukon potato, cherry wood bacon, yellow onion, Hook's cheddar, scallion

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Winter Vegetable Salad

Kale, roasted butternut squash, croutons, goat cheese, creamy Dijon dressing

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Maple Glazed Brussels

Sweet maple glaze, candied bacon

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Eggs Royale Benedict

Toasted English muffin, whipped chive cream cheese, cured salmon, poached eggs, hollandaise sauce, avocado, crispy bacon crumble. Served with greens or breakfast potatoes.

v *
Churro French Toast

Thick-cut challah dipped in cinnamon-sugar, topped with Nutella, fresh strawberries, and whipped cream

v
Hot to Tot Burrito

Scrambled eggs, bacon, tater tots, sharp cheddar, avocado, scallions, pico de gallo, jalapeno lime crema. Served with greens or breakfast potatoes.

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Donut Holes + Dip

Tossed in cinnamon sugar and served with blueberry and chocolate sauce

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Passionfruit Cheesecake

Raspberry coulis, mint

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Blood Orange Sorbet

Candied orange peel, mint sprig

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V-vegetarian VG-vegan GS-CAN be modified to gluten-sensitive

While items can be prepared gluten-sensitive, we do not have a gluten-free kitchen and some items may have come into contact with gluten during preparation. Our fryers are not dedicated to gluten-free products. Please notify your server of any allergies.

*Consuming raw or undercooked eggs and meats increases the risk of food-borne illnesses and will be served only upon customer request.