Build your own omelet, with a choice of three ingredients and a cheese.
Spinach Artichoke Grilled Cheese, with spinach, artichoke, Boursin cheese, roasted red pepper, on sliced brioche
Scallops with coriander-fresno-spiced polenta cakes, blackberry ketchup, pickled fresno peppers, and arugula
Chef Justine’s decadent chocolate brownie sundae, wrapped in buttered phyllo with milk chocolate ganache and served warm with Mitchell’s ice cream.
Blueberry-lavender lemonade, a seasonally available mocktail, served on the patio.
Red, white, and rosé… oh my!