BRUNCH MENU

Fresh Seasonal Fruit Salad

Honeydew, Cantaloupe, Pineapple, Kiwi, fresh berries.

Greek Yogurt with PickleDilly’s in House Granola

House-made granola with pecans, walnuts, pumpkin seeds, steel-cut oats, coconut, sun-dried cherries, cinnamon, cardamom, and allspice. Finished withagave and fresh mint.

Gristmill Steel Cut Oatmeal

Garnish with fresh fruit, pecans, almonds, brown sugar and cream.

French Toast Soufflé

A slab of croissant and brioche baked in cinnamon-spiced vanilla custard. Served with hot Vermont maple syrup.

Buttermilk Sourdough Hotcakes

Two large hotcakes with fresh blueberries, lemon curd, and ricotta cheese. Served with hot Vermont maple syrup.

Belgian Sourdough Waffle

Diced applewood-smoked bacon and extra-sharp cheddar folded in, topped with honey butter. Served with hot Vermont maple syrup.

The Outlaw Bowl

Spicy herb-roasted red potatoes, grilled hamburger patty, one egg over easy, sliced avocado, pico de gallo, and sour cream.

OG CA Breakfast Burrito

Large flour tortilla filled with scrambled eggs, sharp cheddar, bacon, avocado, black beans, sour cream, and chile de árbol sauce.

Avocado Toast

Thick-cut grilled sourdough topped with bacon, heirloom tomato, sliced avocado, one egg over easy, fresh parsley, and shaved heirloom radish.

Three Egg Omelet

Sautéed spinach, bacon, and chef’s selection of cheeses. Served with roasted potatoes and sourdough toast.

Bert and Erne

Two eggs over easy, three slices of bacon, roasted potatoes, and toasted sourdough bread.