Menu for May
Brunch
Buckwheat Crêpes
Clifton Mill buckwheat is used to create these delicate, earthy crêpes. Two crepes are stuffed with Nueske’s apple wood smoked ham and creamy Gruyère. Served with scrambled eggs and steamed asparagus. 13.
Migas
A regionally revered Southwestern breakfast dish that scrambles tortillas, eggs and roasted green chiles shipped special from New Mexico into a delicious amalgam embellished by jack cheese, sour cream, chopped lettuce, and cilantro. Drizzled with smoky, spicy chipotle gravy. 12.
Shrimp and Cope’s Dried Corn Ragout
This is our Yankeefied version of shrimp and grits. Juicy, sweet domestic shrimp are sautéed in butter with mushrooms, green onion, a little garlic, a squirt of lemon and a pinch of dirty spice mix, poured over a bowl of creamy Cope’s corn ragout. Served with a biscuit. 14.
Buttermilk Pancakes
Four fresh flapjacks served with pure maple syrup. 9.
Omelettes
Our omelettes are made with organic eggs locally raised by Dale Filbrun in West Alexandria. They are cooked and flipped the traditional way in French iron pans. Check the special card. Served with home fries and a biscuit.
Red Lentils with Raita and Honey Almond Green Sauce
This recipe comes to us via one of our favorite customers, Tina Wingate. She found this recipe in the New York Times and passed it on to me this winter. I’ve tweaked it a bit and added Winds condiments. The red lentils are seasoned with carrots, cumin, cilantro and lemon making a brightly flavored spring dish. Served with hot rice and steamed greens. Accompanied by a biscuit. 10.
Fried Egg Sandwich with Cheddar and Bacon
Our terrific organic eggs are shown off when fried till the yolk is firm then put together on toasted focaccia bread with Nueske’s bacon, sharp white cheddar, lettuce and our own house mustard and mayonnaise. Choose home fries or dressed greens. 10.
House Salad
Dressings - balsamic vinaigrette, yogurt herb, lemon gorgonzola, sesame miso or blue cheese. Served with a biscuit. 5.
Caesar Salad
Romaine lettuce, Manchego cheese, homemade croutons and plump Spanish anchovies with the traditional garlic and lemon dressing. What could be better you ask? Well, we’ve tweaked and updated our presentation a bit as a present for one of our favorite customers. 8.
House Granola
Old-fashioned organic oats baked with maple syrup and mixed with almonds, pumpkin and sunflower seeds and dried fruit. Served with milk or yogurt. 6.5
Home Fries
Organic Yukon gold potatoes cooked in butter with onion and green pepper, fresh-ground pepper and spices. 3.5 (with sour cream or cheese, add .50)
Fruit
Bowl of seasonal fresh fruit. Check table card for today’s selection. 4.50
Sides
biscuit 2.
short stack of pancakes 5.5
one egg, any style 2.
one pancake 3.5
side of beans 3.5
side of rice 2.5