Main Dish:

Mixed Flour Pancakes

Served with:

Rhubarb Compote, Fresh Strawberries and Mascarpone

Salted Fried Bananas with Sour Cream

Sides:

Steel Cut Oats with Peach Butter

Muesli with Yogurt

Drinks:

Locally Roasted Coffee

Home Brewed Kombucha

Main Dishes:

Honey Molasses Granola

Savory Fruit Salad

Muesli

Served With:

Home Made Sweet Lemon Yogurt

Home Made Sweet Vanilla Rosemary Yogurt

Home Made Greek Yogurt

Fresh Almond Milk

Possible Sides:

Lemon Bars with an Almond Oat Crust

Oven Roasted Shallots

Toasted French Bread Rubbed with Garlic and Braised with Olive Oil

Drinks:

Cold Filter Coffee

Locally Roasted Hot Coffee

Watermelon Punch

Fresh Whey Soda

Main Dishes:

Roasted Potato Mushroom Quiche

Roasted Potato Mushroom Vegan Quiche

Carrot Cupcakes with Cream Cheese Frosting

Zucchini Muffins with Orange and Hot Paprika Frosting

Meyer Lemon Black Sesame Seed Muffins with Ricotta Glaze

Ginger Molasses Muffins with Golden Raisin and Date Frosting

Side Dishes:

Beth’s Breadpudding

Really Awesome Potato Salad (brought by dan, recipe linked in comments)

Drinks:

Locally Roasted Coffee

Mimosas

Home Brewed Kombucha

Main Dishes:

Soft Boiled Egg Sandwiches on Whole Grain Bread

Savory Fruit Salad

Jewish Deli Biali Platter (raw & vegan!)

Served With:

Potato Bacon

Double Smoked Country Bacon**

Home Roasted Tomatoes

Green Olive Sage Spread

Munster Cheese

Homemade Rosemary Ricotta

Caramelized Onions and Garlic Slices

Mixed Greens*

Drinks:

Locally Roasted Coffee

Mimosas or Mead Mimosas

Hibiscus, Rose Petal, or Ginger Plum Kombucha

NOTA BENE: eggs and mixed greens from Overbrook Herb Farm, Double Smoked Bacon from Green Meadows

In celebration of beer week, this Sunday’s main dishes will be made with three different beers!

Main Dishes:

Egg Scramble with crispy maple potato bits, fennel and onion caramelized in  Vichtenaar Sour Ale, roasted garlic, avocado and sour cream

Tofu Scramble with crispy maple potato bits, fennel and onion caramelized in  Vichtenaar Sour Ale, roasted garlic, avocado and vegan sour cream

Sides:

Vegan Sausages made with La Binchoise Special Reserve

Roasted Stoudts Fat Dog Imperial Oatmeal Stout Potatoes

Allison’s Spiced Pumpkin Pecan Hot Cakes with a Cinnamon Maple Cream or Hard Cider Caramel

Homemade Yogurt

Homemade Granola

Rye and Barley Porridge topped with crystallized bitter orange

Drinks:

Home Brewed Mead Mimosas

Locally Roasted Coffee

Floral Kombuchas (jasmine, sakura, rose petal, lavender)