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Served with cinnamon and brown sugar.
Served with scrambled eggs and gruyere cheese.
Served with choice of sausage, bacon or smoked ham and choice of toast.
Belgian waffle or pancakes served with hot vermont maple syrup.
Served with scrambled eggs, mixed peppers and scallions.
Served with poached egg and citrus hollandaise.
Served with sour cream and chives.
Bagel with cream cheese.
Served with cinnamon and brown sugar.
Served with caramel-pecan twist, pain au chocolat.
Served raisin bread and a blueberry muffin with assorted preserves.
Served with chestnuts and cumin.
Served with spring onion remoulade.
Served with cocktail sauce and lemon.
Served with pink grapefruit, avocado and toasted almonds.
Served wih honey and grain mustard.
Served with french beans, beet relish and kohlrabi sprouts.
Served with golden beets, pickled mushrooms and toasted hazelnuts.
Served with spinach, celery root and chilli-lime and cilantro sauce.
Served with nicoise potato salad, toasted brioche and lemon-caper aioli.
Served with baton of zucchini and squash with fresh tarragon and toasted pinenut butter sauce.
Served with millefeuille of port wine braised leeks and bacon-balsamic vinegar sauce.
Served on house made foccacia with mushroom and roasted red pepper salad.
Served with pancetta and parmesan.
Served with house made pork sausage, spicy sweet pea puree and pumpkin seed vinaigrette.
Served with apple smoked bacon and gauphrette potatoes.
Served with and fresh spinach with parmesan cheese.
Served with amaretto ice cream.
Served with toasted walnuts and sage.
Served with friendship farm apple cobbler.
Served with candied pecan ice cream and caramel sauce.
Served with oatcake crackers - allegheny chevre, mountain bleu, merry goat round, buche noire.
Served with cocktail sauce and lemon.
Served with crispy bacon and chipotle flavored chantilly cream.
Served with pink grapefruit, avocado and toasted almonds.
Served with fresh asparagus, wild mushrooms, salsify and spinach gnocchi.
Served with bluefish pate, cream of crab soup & flounder tempura.
Served with yukon gold potatoes and curly parsley.
Served on toasted brioche with mache and quince compote.
Served with fall vegetables and tropical mango honey & grain mustard dressing.
Served with butternut squash, dried cranberries and toasted pumpkin seed vinaigrette.
Served with firefly farms bleu cheese, toasted walnuts and poached pears with an aged red wine & port vinaigrette.
Served on creamed leeks with baby vegetables and a cured lemon and black pepper butter.
Served with monkfish with baked vegetable pave, caramelized chestnuts, wilted endive and a red wine veal jus.
Served on white beans & apple smoked bacon with grilled chorizo, parsnip puree and smoked tomato sauce.
Served with italian lentils, wild mushrooms and a clam-maderia cream.
Served with maytag bleu cheese, smoked bacon & onion tart with sauteed kale, wild mushrooms and thyme scented jus.
Served with parmentier potatoes, leeks, glazed baby vegetables and sun dried tomato sauce.
Served with grilled jumbo shrimp on sauteed french beans with parsnip hash cake and crispy butternut squash chips.
Served on sauteed napa cabbage with duck confit, wild rice and mushroom strudel with honey-huckleberry jus.
Served with roasted tomatoes, baby fingerling potatoes & yellow tomato and basil vierge.
Dark chocolate ganache wrapped in marshmallow on a bed of crushed graham crackers.
Served with home-made cinnamon ice cream.
Served with vanilla anglise.
Served with mango chutney, kiwi, coconut foam and a banana spring roll.
Hazelnut custard with red currant jam and white chocolate ganache.
Fire fly farms goat cheese and chapel farms cave aged cheddar with oat cakes, grapes and celery.