additions to the brunch menu for sunday jan 11th

roasted red pepper bisque, smoked cheddar, scallions

skillet: sweet italian sausage, peppers, onions, scrambled eggs, potatoes o’brien, spinach, sharp provolone, hollandaise, scallions

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