Second Sundays - March 8th

Breakfast

Spring Vegetable Strata - Asparagus, Spinach, Leeks, Feta

Tomato and Herb Baked Eggs

Maple Pepper Bacon

Chicken Apple Sausage

Spring Herb Roasted Breakfast Potatoes - Lemon, Chive, Parsley

Warm Spring Vegetable Hash - Peas, Baby Carrots, Spring Onion

Market Bakery Basket - Assorted Breakfast Breads, Housesemade Berry Jam and Whipped Butter

Yogurt and Granola - Seasonal Fruit

Market Preserves and Cheese Display - Local Cheeses, Pickled Vegetables, Herbed Ricotta, Honey, Crostini

Lunch

Tri Tip Roast - Chimichurri and Au Jus

Roasted Salmon - Dill Lemon Cream Sauce

Baked Pasta Primavera - Spring Peas, Asparagus Tips, Roasted Tomatoes, Lemon, Parmesan, Herbs

Parmesan Roasted Baby Potatoes

Roasted Spring Vegetables - Snap Peas, Baby Carrots, Broccolini

Spring Greens Salad - Radish, Cucumber, Croutons, Lemon Vinaigrette

Shaved Fennel and Citrus Salad

Oyster Station - Oysters with Mignonette Trio of Classic, Citrus & Spicy

Desserts

Carrot Cake Bites with Cream Cheese Icing

Chocolate Creme Cups