additions to the brunch menu for sunday november 2nd

soup of the day: italian wedding

skillet: smoked ham, asparagus, scrambled eggs, potatoes o’brien, smoked cheddar cheese with hollandaise and scallions on top

sausage gravy over biscuits with two fried eggs and potatoes o’brien

fried tomato and porkroll sandwich with scrambled eggs and cooper sharp cheese on brioche bun served with potatoes o’brien