2018 Brunch Menu

From the Bake Shop

  • Assorted Breakfast Pastries and House Croissants, Creamery Butter and Preserves

Composed Salads

  • Willamette Valley Quinoa Salad with Seasonal Corn, Basil, Shallots and Peas
  • Fruit Salad, Yogurt-Infused with Local Honey and Granola

Main Plate

  • Hand-Carved, Local Berry Jam Glazed, House-Cured Ham
  • Scalloped Potatoes with Local Chives and Willamette Valley Cheese
  • Roasted Asparagus with Garlic Olive Oil
  • Scramble with Seasonal Vegetables
  • Scramble with Sage Pork 
  • Vegan Scramble Upon Request
  • Buttermilk Pancakes with Vanilla-Infused Maple Syrup


  • Assortment of Seasonal Cupcakes, Pies and Fruit Tartlets
  • Local Strawberry Shortcake, Whipped Cream


  • Starbucks Coffee
  • Numi Teas
  • House-Made Spa Waters
  • Orange and Cranberry Juices