Breakfast Menu

March 2018

Bread: Tangerine Honey Buns

Frittata: Farm Eggs fried over Wood Fired Vegetables

Salad #1: Roasted Cauliflower, Fennel, Mustard Greens, Herbed Vinaigrette

Salad #2: Roasted Carrots & Beets, Arugula, Smoked Tangerine Vinaigrette