Brunch Menu
printable menu (pdf)
We use only the freshest produce, meats and seafood, and support organic, small family farms whenever possible. All seafood is sourced in accord with the Monterey Bay Aquarium's Seafood Watch Program, which emphasizes sustainable practices that are healthy for ocean wildlife and the environment. For more information visit www.mbayaq.org. We are happy to accommodate your specific dietary requests.
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ALL AMERICAN 2-COURSE BRUNCH / $17.95
Fire Roasted Tomato Soup ~ or ~ Caesar Salad
Grilled Salmon Sandwich ~ or ~ Scrambled Eggs with Sausage
S’More Shooter ~ or ~ Butterscotch Pudding add $2.95
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STARTERS
FIRE ROASTED TOMATO SOUP ~ with Parsley Croutons 6.75/8.75
CHICKEN SOUP ~ Iacopi Farms White Butter Beans, Mushrooms & Scallions 6.95/8.95
BASKET OF WARM HOUSEMADE BREAKFAST BREADS 7.95
FLATBREAD ~ Wood Oven Baked with Knoll Farms Figs, Roasted Garlic & Housemade Ricotta 12.75
MONTEREY CALAMARI ~ Fried Fresh with Housemade Cocktail Sauce 9.95
WHITE PRAWNS ~ Peppercorn Glazed with Roasted Eggplant & Crispy Shallots 13.95
HEIRLOOM TOMATO SALAD ~ with Housemade Mozzarella & Basil Balsamic Vinaigrette 11.50
CAESAR SALAD ~ Bradley Ogden's with Whole Leaf Romaine and Parmesan Croutons 8.75
BLACK JONATHAN APPLE AND ROMAINE SALAD ~ with Radicchio, Shaft Blue Cheese, Spicy Walnuts 9.25
Add to any Pasta or Salad: White Prawns 8.25; Chicken Breast 7.95; Salmon Fillet 8.95; Spicy Sausage 6.95
BREAKFAST MAIN COURSES
GLAUM RANCH EGG OMELETTE ~ with Oregon Bay Shrimp, Avocado & Heirloom Tomatoes 11.50
CINNAMON FRENCH TOAST ~ Layered with Cream Cheese Topped with Blueberry & Nectarine Compote 9.95
HUEVOS RANCHEROS ~ with Two Fried Eggs, Crispy Corn Tortilla, Chorizo Sausage and Fresh Salsa 11.95
CORNED BEEF HASH & POACHED EGGS ~ with Gypsy Peppers and Torpedo Onions 14.25
EGGS BENEDICT ~ with Black Pepper Biscuit, Shaved Ham,Heirloom Tomatoes & Citrus Hollandaise 14.95
NIMAN RANCH FLAT IRON STEAK ~ Grilled with Two Glaum Ranch Eggs “Any Style” and Home Fries 19.95
QUICHE ~ Served Warm with Eggplant, Hobbs Pancetta, Spinach & Feta 13.50
THREE SOFT SCRAMBLED EGGS ~ with Caggiano Chicken-Apple Sausage Links and Home Fries 11.50
BERKSHIRE HAM ~ Grilled with Two Eggs “Any Style” and Rosemary Potatoes 14.95
SIDES
Two Eggs “Any Style” 3.95
Blueberry Muffin 2.50
American Home Fries 3.95
French Fries 3.95
Sourdough or Wheat Toast 2.25
Caggiano Chicken-Apple Sausage Links 4.50
Hobb’s Applewood Smoked Bacon 4.50
LUNCH MAIN COURSES
LARK CREEK CHUCK BURGER ~ “Ground Fresh Here Everyday” with French Fries 11.95
Add: Sharp Cheddar, Jack, Swiss or Blue Cheese 1.25
CHICKEN SALAD SANDWICH ~ on Whole Wheat with Grapes, Bibb Lettuce & Spicy Walnuts 11.75
KING SALMON SANDWICH~ Grilled with Sorrel Cream Cheese, Cucumber, Watercress & Pickled Onion Spread 12.75
VEGETABLE WRAP ~ with Baby Spinach, Pea Shoots, Portobello Mushrooms & Creamy Garlic Spread 9.95
WILD KING SALMON ~ Grilled with Sauteed Brussel Sprout Leaves, Confit Potatoes & Mustard Vinaigrette 25.50
PENNE PASTA ~ with Vine Ripened Tomato Sauce, Kalamata Olives, Feta and Parmesan 13.95
SOUTHERN FRIED CHICKEN SALAD ~ with Pickled Beets and Shaft Blue Cheese 13.95
Village Bakery Sourdough Rolls available upon request
18% Service charge for parties of 7 or more.
All menu items available for take out.
Scott Wall, Chef/Partner
Jeff Berretta, General Manager
09.19.08
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