Brunch Menu
| basket of assorted fresh baked pastries served with butter and housemade jam | 9 |
| organic granola parfait with greek style yogurt, colorado honey and fresh fruitt | 7 |
| roasted veggie sandwich, red pepper, avocado, goat cheese and harissa | 9 |
| french toast with vermont maple syrup and pecan crunch | 9 |
| omelette of the day | 9 |
| poached eggs on ciabatta with hollandaise, house smoked ham, and wilted greens | 11 |
| seasonal garden scramble, mushrooms, wilted greens and pecorino | 8 |
| housemade pork sausage hash with poached eggs and red pepper compote | 11 |
eggs olivéa: two sunny side eggs on soft polenta with sage, pinenuts, and san marzano tomato sauce later riser, roasted potatoes, peppers, onions, housemade chorizo and gruyère cheese |
9
9 |
breakfast flatbread: crème fraîche, applewood smoked bacon, onions and skirt steak sandwich with caramelized onions, alioli and arugula |
9
12 |
| roasted chicken salad, cherry tomatoes, goat cheese, toasted almonds, polenta croutons and rosemary | 10 |
| SIDES | 4 |
creamy polenta with toasted pinenuts housemade pork sausage applewood smoked bacon ciabatta bread with butter and homemade jam |
|
| coffee with refills | 2.5 |
| housemade hot chocolate | 4.5 |
| cappuccino | 3.5 |
| latte | 3.5 |
| espresso | 3 |
| personal pot of hot tea | 3 |
| fresh squeezed orange juice | 3/5 |
| juices (pineapple, tomato, orange, cranberry, grapefruit) |
1.5 |
| caprese mary: a traditional bloody mary garnished with a tomato, basil and balsamic-marinated mozzrella |
7.5 |
| caldo mary: our caprese mary with a jolt of habanero |
7.5 |
| lemon-mint spritzer: limoncello and fresh mint blended with sparkling water over ice |
6 |
| red beer: billie’s chilies beer with spiced tomato juice and a salted rim |
6 |
| campari sunrise: campari and grand marnier with fresh-squeezed orange juice |
7 |
| blood orange: fresh squeezed blood orange juice with zacapa rum, disaronno almond liqueur and soda water on the rocks |
8.5 |
| seasonal housemade soda: |
3 |
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