Sunday Brunch

Honey Yogurt Bowl

Nancy’s Honey Yogurt with house granola, fresh fruit, cinnamon, & honey drizzle

Summer Harvest
olive oil granola topped with cardamom peaches, fresh ricotta, and blueberries

Brie en Croute
wedge of brie baked in puff pastry with peach conserve and walnuts, served with mixed greens, apple, red grapes, and seeded crackers

Lox, Potatoes, and Egg
wild Alaskan lox served on top of potato gratin, topped with two sunny-side eggs, served with toast and house jam

Egg White Omelet
with mushrooms, leeks, pecorino, and herbes de provence, served with tomato basil salad, and half a grapefruit

Black & Blue French Toast
challah French toast with local blackberry-blueberry compote, lime-curd butter, and real maple syrup

Buttermilk Biscuits and Rosemary Mushroom Gravy
Half portion…5.00
Sonny’s Special: full order, side of bacon, and large Orange Juice…13.00

Summer [Fried] Egg Sandwich
two eggs, Carlton bacon, feta cheese, strawberry-balsamic black pepper jam, and greens on ciabatta

Portabello Nicoise Pasta Salad
with portabello mushrooms, cherry tomatoes, nicoise olives, artichoke hearts, roasted red pepper, french green beans, and garbanzo beans

Oregon Tuna Melt
wild Oregon albacore tuna, lemon-herb mayo, cheddar, green onions, and farmhouse relish on Italian como bread, served with arugula salad
surf ‘n turf’ (add bacon)

VLT

smoked tempeh strips, arugula, tomato, vegan dill aioli, and avocado on toasted ciabatta, served with arugula salad