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BRUNCH BUFFET
SAMPLE MENU
Toast Bar with local sourdough and sweet batard, about 20 loaves
Spreads
peanut butter
almond butter
goat cheese
Nutella
homemade rhubarb-cherry jam
homemade apricot-peach jam
lemon curd
mascarpone
cream cheese
Toppings
avocado
strawberry
banana
berries
sliced apple
Goji berries
cacao nibs
coconut flakes
cherry tomato
seeds, chopped dates, dried figs, nuts
mint
sprouts
cucumber
chives
QUICHES (28, and 2 gluten-free frittatas)
bacon, goat cheese, spinach, mushroom, savory (8)
kale, asparagus, parmesan, thyme, marjoram, rosemary (8)
prosciutto, gruyere, ramps, sage (9)
cheddar, jack, cracked pepper (3)
GLUTEN-FREE AND VEGAN
Banana tea bread with cherries and dried figs
FRUIT PLATTER
Seasonal; grapes, cherries, melon, strawberries
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