BRUNCH MENU
Fresh Seasonal Fruit Salad
Honeydew, Cantaloupe, Pineapple, Kiwi, fresh berries.
Greek Yogurt with PickleDilly’s in House Granola
Pecans, walnuts, pumpkin seeds, steel cut oats, coconut, sun-dried cherries, cinnamon, cardamom, allspice, garnished with Agave and fresh mint.
Gristmill Steel Cut Oatmeal
Garnish with fresh fruit, pecans, almonds, brown sugar and cream.
French Toast Soufflé The Outlaw Bowl OG CA Breakfast Burrito
A slab of Croissant and Brioche breads baked in a cinnamon and spice vanilla custard. Served with hot Vermont Maple syrup.
Buttermilk Sourdough Hotcakes
Two large cakes, with fresh blueberries, lemon curd and ricotta cheese, served with hot Vermont maple syrup.
Belgian Sourdough Waffle
Diced applewood smoked bacon, extra sharp cheddar cheese, honey butter, searved with hot Vermont maple syrup.
The Outlaw Bowl
Spicy herbed roasted red potatoes, grilled hamburger patty, one egg over easy, sliced avocado Pico de Gallo , sour cream.
Avocado Toast 18Three Egg OmeletOG CA Breakfast Burrito
Large Flour tortilla, scrambled egg, sharp cheddar, bacon, avocado, black beans, sour cream Chile de Arbol.
Avocado Toast
Thick cut grilled sourdough, bacon, heirloom tomato, sliced avocado, one egg over easy, fresh parsley and shaved heirloom radish.
Three Egg Omelet
Sautéed spinach, bacon, and goat cheese served with roasted potatoes, pico, and sour cream.
Stacked!
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