Easter Brunch

2013

 

 

 

first course

 

Roasted Beet Salad  9

willapa hills blue cheese, levain croutons, celery vinaigrette

 

House Smoked Ham  10

country biscuits, cheddar, golden glen butter

 

 

 

second course

 

Spring Vegetable Frittata  12

asparagus, leeks, fontina

 

Smoked Sablefish Benedict  15

corn muffins, horseradish hollandaise

 

Lemon Ricotta Pancakes  11

lemon curd, blueberries, maple syrup

 

 

 

 

BOKA Mimosa  5

Jaillance Cremant de Bordeaux Brut Rosé  11/35

Matthews Blackboard Sauvignon Blanc, WA  10/30

Sozo “Balance” Rhone Blend, WA  11/35

 

 

 

available Sunday, March 31st

in addition to our regular brunch menu

8am-2:30pm