three homemade hot cakes and choice of bacon, ham or sausage

ham, Cheddar cheese, egg bread and egg custard baked in an iron skillet with home fries and fresh fruit

scramble eggs, prosciutto, breaded eggplant, mozzarella cheese and roasted tomato butter

ham and bacon stuffed French toast sandwich with Vermont maple syrup and fresh fruit

two poached eggs, served in an iron skillet with whole wheat toast

Vermont maple syrup, pecan-honey butter and choice of bacon, ham, or sausage

Summer tomatoes, basil, garlic and extra virgin olive oil

Port wine-dried cherry compote and pecan raisin bread, 4-Star Cheddar (Grafton, VT, aged cow's milk cheese), Red Hawk (Petaluma, CA, washed rind triple-cream organic cow's milk cheese), Bayley Hazen Blue (Greensboro, VT, natural rind cow's milk blue chees

mixed greens, tomatoes, cucumbers and basil vinaigrette

mixed greens, tomatoes, cucumbers and basil vinaigrette

feta cheese, oregano and extra virgin olive oil

romaine lettuce tossed in classic Caesar dressing with garlic croutons

Blythedale Farm Camembert, arugula, toasted hazelnuts, blackberries, sherry vinaigrette and blackberry vinaigrette

with cocktail sauce

1# lobster, dozen Jonah crab claws, dozen clams, dozen oysters, dozen shrimp