Saturday, May 27th
Creole Chicken (df/gf) rice garnish
Lorraine – Roasted Tomato – Spinach & Squash Blossom
Belgian Waffles – fresh berries, whipped cream, vermont maple syrup
French Toast – grand mariner custard, fresh berries, whipped cream, vermont maple syrup
Egg in a hole – topped with salmon rillet, fresh cucumber, radish and watercress
Grain Bowl – farro, roasted cauliflower, brussel sprouts and grapes, arugula and eggplant rotini served with ricotta cheese topped with tomato basil.