Route 68 Breakfast
Here we feature a side of trout dredged in cornmeal and sautéed crispy, drizzled with Choron sauce. Served with home fries, scrambled eggs and a biscuit. 14.

Southwestern Chorizo Quesadilla
A classic quesadilla is filled with our signature homemade chorizo sausage, black beans and shredded cheddar and a drizzled of smoky red chile sauce. Served with avocado orange salsa, sour cream and scrambled eggs.  13.

Corned Beef Hash
Made with the Cleveland’s best, the beef is simmered with aromatics and is hand-chopped. We serve a big plateful of hash, crispy and browned, full of Yukon gold potatoes, onions, peppers and a shake of house made Worschcester sauce and a side of homemade spicy chipotle ketchup. Served with a biscuit.   13.

Beaune Burger
Mary Kay and Kim went in search of this local legend at the end of an over-long day of wine tasting in Burgundy. A hand-pattied grilled beef burger garnished in the manner of the town of Beaune, with tomato sauce, mustard-spiked mayonnaise, fromage, and crisp, hot french fries ON the sandwich. Served with dressed greens.   12.

Pasta of the Day
Check the table card for today’s selection. Price will vary.

Buttermilk Pancakes
Four fresh flapjacks served with pure maple syrup.   9.

Scandinavian Omelette
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. Filled with silky Kendall Brook cold-smoked salmon and quark (a Swedish fromage blanc) flavored with chives, fresh dill and capers. Served with homefries and a biscuit. 12.5           A la Carte  11.

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 dish, perfect for these chilly afternoons. Served with hot rice, steamed greens and 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.   11.

House Salad
Dressings – balsamic vinaigrette, lemon Gorgonzola, sesame miso or blue cheese. Served with a biscuit.   5.

Caesar Salad
Romaine lettuce, Manchego cheese, homemade croutons and plump white 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. Accompanied by a biscuit.   9.

Steel Cut Oats
A bowl of steaming organic Irish-style oats, with seasonal fruit compote and                   maple syrup.  5.

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.  5.5

Home Fries
Organic Yukon gold potatoes cooked in butter with onion and green pepper, fresh ground pepper and spices.   4.  (with sour cream or cheese, add .50 each)

Fruit
Bowl of seasonal fresh fruit. Check table card for today’s selection.  4.5

Sides