Penelope

Fresh berry preserves.

Melon and berries, yogurt and granola.

Bananas, brown sugar, cinnamon and golden raisins.

Sourdough toast, goat cheese, quinoa, grape tomatoes, pickled red onion, poached organic brown egg, sunflower seeds and evoo.

Scrambled egg with cheddar cheese and pesto on a fresh baked croissant or toasted brioche bun.

Three farm fresh eggs any way you like ‘em. Applewood smoked bacon or chicken apple sausage. Served with sourdough toast and savory home fries.

Choice of three: mushrooms, asparagus, tomatoes, red peppers, spinach, onion, bacon, or cheese (cheddar, swiss, goat, feta or blue) Served with sourdough toast and savory home fries.

Two farm stand eggs any style with power greens, asparagus, cucumber, French beans, English peas, roasted butternut squash, avocado and red quinoa. Served with sourdough toast. Add applewood smoked bacon or chicken apple sausage for additional up charge.

Fluffy buttermilk pillows served with fresh blueberry compote and Vermont maple syrup.

Pastrami hash with red potato, sweet potato, red pepper, caramelized onion, and pickled mustard seed. Topped with two poached eggs, frisse and savory hollandaise.

Brioche French toast with warm chocolate hazelnut drizzle served with fresh seasonal berries and Vermont maple syrup.

Smoky three bean, summer squash, pico de gallo, avocado, cheddar, with corn chips.

Gruyere, cheddar, fontina and asiago cheese.

Blended with arugula, golden raisins, basil and parmigiana.

Double-patty with sweet melted onion and gruyere .

House-made with fresh summer veggies and grains and a smoky jalapeno pineapple glaze.

Lettuce, tomato and shaved red onion and pickle.

Sweet and sour kimchi slaw with our special sauce.

Double bacon, arugula, and tomato with a savory mayo on toasted sourdough.

Shaved ham, gruyere, fines herbs and poached organic egg.

Touch of savory mayo, celery, lemon zest, sea salt on a warm lightly buttered brioche roll.

Power greens, chicken breast, bacon, asparagus, grape tomato, hardboiled egg, avocado and Danish blue.

Zante currants, toasted hazelnuts and turmeric and curry yogurt drizzle.

Fresh buffalo mozzarella and local lemon basil.

Power greens, local pear, roasted butternut squash, ruby beets, pickled grapes, goat cheese, red quinoa, spices walnuts.

Jumbo shrimp and seared yellowfin tuna with power greens, hearts of palm, avocado, grape tomato, smoky red pepper.

Danish blue, dried cranberry, toasted walnuts with brown butter.

Linguine with sun-dried tomato and Herbes de Provence.

Old world Italian ragu of beef, pork and veal.

Grilled asparagus and artichoke hearts with a lemon emulsion.

Pasture grazed New York strip with house cut French fries.

Low-cooked with dirty ‘rice’.

Old Bay fries and cole slaw.

Green apple, cucumber, celery, baby spinach, pineapple, and ginger.

Fresh seasonal berry compote.

a la mode; vanilla ice cream.

a la mode; vanilla ice cream.

With pesto.

With fig and onion jam, ricotta salata with toasted hazelnuts.

With beet hummus, pea shoots with cured yolk.

Romaine, croutons, pecorino, vegan Caesar dressing.

Summer on a plate with edamame, pine nuts with balsamic reduction.

A little bit of shindig on your plate. Tuscan kale, peruvian quinoa, roasted beets, goat cheese, avocado, and toasted pine nuts with lemon pesto with balsamic vinaigrettes. Our take on a woodstock classic.

Chopped green leaf, red onion, chopped grilled veggie burger, green apple, goat cheese, roasted garlic balsamic vinaigrette.

Greens, asparagus, grilled onion, roasted tomato, hardboiled egg, avocado, grilled chicken, bacon, champagne vinaigrette and green goddess dressing, croutons with a stilton crumble.

Cheddar, pecorino, fresh peas, white truffle with breadcrumbs. Served with a side salad.

Yia yia’s greek country recipe with rich cheeses and flaky filo dough. Served with a side salad.

Fresh lobster meat tossed in a light lemon-mayo, tucked snug in a toasted roll with leafy greens. Served with hand-cut fries.

Tender haddock fillets beer battered and served with tartar sauce, hand-cut fries, and a dollop of balsamic mayo for good dippin’ times.

Layers of brown rice pasta (gf), zucchini, and sweet corn, with pecorino, gruyere, mozzarella, and love.

Grilled wild salmon served on a bed of tabouli with tzatziki with lemon.

A bowl of our homemade soup of day or chicken noodle with half of any sandwich.

Arugula, tomato, pesto mayo on 7-grain toast. Served with a side salad.

Honey mustard on 7-grain toast with a side salad.

Cheddar, fontina, white American on sourdough. With hand cut fries.

Double bacon, green leaf lettuce, tomato, black pepper balsamic mayo on sourdough. With hand-cut fries.

Bacon, fontina, green leaf lettuce, tomato, honey mustard, mayo on the baguette. With hand-cut fries.

American, peppers, onions, and mushrooms, mayo on a baguette. With hand-cut fries.

Certified Angus flame-grilled with cheddar, red onion, tomato, green leaf lettuce, pickle, penny sauce on a brioche bun.

Flame-grilled garden burger, red onion, green leaf lettuce, tomato, pesto mayo on an English muffin.

Peppers, red onion, cilantro, citrus, green leaf lettuce, tomato, light wasabi mayo on a toasted brioche bun. Served with hand-cut fries.

With Chinese five spice and truffle

Monday-Friday 12 pm ‘til 11 pm, Saturday & Sunday 5 pm ‘til 11 pm.

With gooseberries, easter radish, creme fraiche with meyer lemon vinaigrette.

Served with lovely handmade bread.

Served with lovely handmade bread.

Two classic chocolate chip cookies.

Choice of English breakfast, peppermint, earl grey, green or chamomile. Saturday & Sunday 8 am til 4 pm.