2 pieces.

Individually prepared in a cast-iron skillet, all frittatas have our thin sliced crispy potato base with one of the egg combinations listed below, and then topped with a sourdough herb crust.

With real maple syrup.

2 organic eggs with choice of bacon, ham, or sausage.

Light and fluffy with sausage filled gravy.

The meat, soppressata, and laquicera prosciutto. The cheese, gouda cheese with an espresso rub, lavender goat, Parmigiano-Reggiano. Served with toast points, nuts, and guava cake.

Our version of mac and cheese, egg noodles with a creamy mixture of goat cheese, Parmesan and mozzarella with garlic, onion, and thyme.

Porcini, button, portobello mushrooms served in white wine, butter, cream, garlic, onion, and thyme reduction. Topped with sourdough bread and cheese.

45 year tradition.

New England style.

Old place cut. 12 oz. Served with a mixed green salad, and baked potato.

Served with a mixed green salad and baked potato.

Served with a mixed green salad and baked potato.

Served with a dollop of mashed potatoes in the center.

Served with mashed potatoes.

Zucchini, squash, carrots, and asparagus.

Oak-grilled sirloin served on our rustic sourdough toast with a blue cheese mayo and grilled onions.

Oak-grilled pulled then tossed with our own signature lemon herb marinade on sourdough toast.

Oak -grilled vegetables served on oak-grilled sourdough toast with a rosemary mayo, then drizzled with a balsamic reduction.

Sourdough bread grilled on the open fire. Filled with a mixture of goat cheese, Parmesan and mozzarella with a light spread of blue cheese mayo.

Rosemary mayo, heirloom tomatoes, lettuce, and applewood smoked bacon.

With hand-whipped cream.

With hand-whipped cream.

Topped with hand-whipped cream.

With hand-whipped cream.

IBC root beer, bubble up, Mexican Coke, and ginger brew.

Rosemary and white sage.