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3 eggs scrambled with spicy greens, ricotta, Parmesan and breadcrumbs; served with library fries and toast.
Crisp romaine tossed with classic Caesar dressing, focaccia croutons and an Italian cheese blend.
House Made veggie burger, tangy remoulade, sharp cheddar, lettuce, tomato and onion on a brioche bun.
Cheddar, jack or provolone on Italian or whole wheat bread.
Organic greens, toasted pumpkin seeds, dried cranberries and bleu.
House-roasted pork loin nestled between 2 savory biscuits and smothered with peppery rosemary sausage gravy; served with library fries.
Two eggs scrambled and topped with cheddar cheese and thick-cut bacon on a brioche bun.
3 eggs scrambled with wild mushrooms, tillamook cheddar cheese and crumbled bacon; served with library fries and toast.
Batter-dipped pearl bakery brioche griddled with whipped honey butter, organic maple syrup and seasonal fresh fruit.
3 ample buttermilk cakes with whipped honey butter, organic maple syrup and seasonal fresh fruit.
3 eggs scrambled with roasted red peppers, spicy Italian sausage and an Italian cheese blend; served with library fries and toast.
3 scrambled eggs alongside library fries and toast.
Can't decide sample our menu by selecting 2: 1/2 sandwich, Caesar salad, librarian's salad or soup.
Think BLT on steroids: thick-cut bacon, tomatoes, lettuce and avocado on toasted levain.
Roasted turkey, avocado, thick-cut bacon, honey mustard spread, monterey jack, lettuce and tomato on levain.
Breakfast sandwich with braised local greens and an aardvark fried egg topped with extra-sharp white cheddar on toasted levain.
3 ample buttermilk cakes with whipped honey butter, organic maple syrup and seasonal fresh fruit.
Batter-dipped pearl bakery brioche griddled with whipped honey butter, organic maple syrup and seasonal fresh fruit.
Our signature dish. Painted hills natural beef braised overnight then sauteed with peppers, onions and potatoes; topped with a soft-scrambled Parmesan egg; served with choice of toast or scone.
Roasted seasonal veggies sauteed with potatoes and tillamook cheddar; served with choice of toast or scone.
3 eggs scrambled with roasted red peppers, spicy Italian sausage and an Italian cheese blend; served with library fries and toast.
3 eggs scrambled with spicy greens, ricotta, Parmesan and breadcrumbs; served with library fries and toast.
3 eggs scrambled with kalamata olives, roasted red peppers, braised greens and feta; served with library fries and choice of toast or scone.
House-roasted pork loin nestled between 2 savory biscuits and smothered with peppery rosemary sausage gravy; served with library fries.
3 eggs scrambled with wild mushrooms, tillamook cheddar cheese and crumbled bacon; served with library fries and toast.