Breakfast served daily
Blueberry Sourdough Pancakes ~6.99
Lumberjack Special ~10.50
Pancakes, eggs and bacon
Lumberjacques Special ~10.50
French toast, eggs and bacon
Slice of Heaven Breakfast Sandwich ~5.99
Scrambled eggs with smoked bacon or maple sausage on a homemade croissant
Breakfast Burrito ~7.25
Scrambled eggs with black beans, guacamole, salsa and cheddar cheese rolled in a tortilla wrap
Grand Marnier French Toast ~9.99
Orange liquor dipped croissant topped with a cloud of whipped cream, fresh berries and pure Vermont maple syrup.
Hearty Oatmeal ~6.99
Steel cut oats and 9 grain cereal served with plump raisins, walnuts and fresh berries. Drizzled with pure Vermont maple syrup.
Salmon Bagel Works ~12.99
Toasted homemade sourdough bagel and smoked salmon. Served with capers, onions, tomatoes and cream cheese.
all omelets served with an English muffin and fruit salad
California Veggie: onions, peppers, mushrooms, zucchini, spinach, tomato and goat cheese topped with guacamole ~10.50
Western: ham, onion, green peppers and cheddar ~9.50
Greek: spinach, red onions, black olives, garlic, tomato and feta cheese ~10.50
Santa Fe: black beans, ham, salsa, guacamole and cheddar ~9.50
Denver: crisp bacon, cheddar and green peppers ~9.50
Pomelet: hash browns, onions, green peppers, ham, bacon, sausage and cheddar ~10.50
Denmark: onion, tomato, zucchini, smoked salmon and sour cream ~10.50
Egg whites add 1.50
Homemade Buttermilk Belgian Waffles, Served With Fresh Whipped Cream, Berries & Real Maple Syrup ~8.99
Additional Breakfast Options
If you want just the basics (eggs, bacon & toast), or a variation on a favorite above, please just ask!
Weekend Brunch Menu
Saturday & Sunday, indulge in the following items in addition to our full menu above.
Eggs Copenhagen ~10.99
Poached eggs and smoked salmon topped with hollandaise sauce, Served on a toasted English muffin.
Eggs Benedict ~9.99
Poached eggs and Canadian bacon topped with hollandaise sauce. Served on a toasted English muffin.
Veggie Benny ~10.99
Poached eggs on a bed of sautéed fresh garden vegetables and portabella mushrooms in a white wine cream sauce. Topped with hollandaise sauce.