Three eggs. Swiss, cheddar, provolone, mushrooms, asparagus, steamed spinach, onion, fresh herbs, tomato, ham, bacon, and sausage. With the choice of topping.

Five eggs white omelette with fresh herbs and asparagus paired with sliced tomatoes.

Boursin cheese, smoked salmon, onions, and asparagus.

Open face omelette with shrimp, sun-dried tomatoes, pesto, and mozzarella cheese.

Hot croissant filled with scrambled eggs, ham, bacon, and Swiss cheese.

Ham, bacon, scrambled eggs, cream cheese, Swiss cheese, potatoes, and picante in a wheat tortilla.

A broiled ham and Swiss sandwich with bechamel.

Two fried eggs with sausage gravy over sourdough toast.

A broiled ham and Swiss sandwich with bechamel and topped with two sunny-side up eggs.

Smokey nueske pit ham steak.

Steamed spinach, tomato, roasted turkey, and bacon.

Cold-smoked Norwegian salmon.

Blackened avocado with three grilled shrimp.

Nine pieces.

Comes with yogurt, strawberries, and honey.

Served with honey and toast.

Two eggs.

Served on your choice of bread.

Spinach and tomato.

Ham and cheese.

A large crepe folded with strawberries and whipped cream.

Stuffed with assorted mushrooms sauteed persillade and one poached egg.

Hazelnut-chocolate spread, bananas, and whipped cream.

Crepe with spinach and bacon, topped with Hollandaise, two pieces of grilled chicken and apple sausages, and a poached egg.

Topped with strawberries in syrup and whipped cream.

Topped with blueberries in syrup and whipped cream.

Topped with strawberries in syrup and whipped cream.

Topped with blueberries in syrup and whipped cream.

Topped with strawberries in syrup and whipped cream.

Topped with blueberries in syrup and whipped cream.

Two pancakes, two eggs, and two strips of bacon.

Two pancakes, two poached eggs, shaved ham, asparagus, and a Dijonnaise cream.

Comes with shrimp and avocado.

Artichoke hearts, radishes, beluga lentils, sliced cucumbers, sliced tomatoes, asparagus, shredded carrots, and herb vinaigrette.

Romaine lettuce tossed with Parmesan, grape tomatoes, croutons, and our egg-free Caesar dressing.

Romaine with grilled chicken breast, sauteed onions, and potatoes, topped with gorgonzola and served with our house vinaigrette.

Pulled roasted chicken with bacon, avocado, tomato, mixed greens, and ranch dressing.

Mixed greens, steamed potatoes, red onion, tomato, Kalamata olives, asparagus, haricots verts, and a boiled egg.

Phyllo dough wrapped goat cheese, potatoes, and rosemary. Served over mixed greens, spiced pecans, and tossed with balsamic vinaigrette.

Diced chicken breast mixed with pecans, mayonnaise, and celery over a chiffonade of romaine, diced tomatoes, sliced cucumbers, and herb vinaigrette.

Roasted eggplant, tomato, red pepper, spinach, portobello mushroom, caramelized onion, and Swiss cheese on a grilled focaccia bun brushed with olive oil and house pesto.

Served open-face with sauteed beef, onions, mushrooms, garlic, Swiss cheese, and provolone on sourdough.

Lump crab and steamed shrimp with spicy lemon mustard, tomato, lettuce, mayonnaise, paprika, and melted provolone on a croissant.

Served on your choice of bread.

Broiled ham and Swiss, open-face with bechamel sauce with two sunny side up eggs.

Layered ham, provolone, salami, mortadella, Swiss cheese, spicy red relish, chopped olives, lettuce, vinaigrette, and finished in the oven for a light crisp.

Blackened chicken breast, Dijon mustard, tomato, avocado, bacon, and melted dill havarti cheese. Served open-faced on wheat toast.

Roast beef on a baguette with provolone and au jus.

Turkey, bacon, ham, lettuce, and tomato with ranch dressing, and rolled in a flour tortilla.

Broiled ham and Swiss, open-face with bechamel sauce.

Topped with sauteed onions, jalapenos, two fried eggs, and chipotle mayonnaise. Served open-faced on sourdough.

Applewood smoked bacon and cheddar on a brioche bun.

Slice of foie Gras, our house fig preserve in port wine, truffle pomme frites, and lovera's toma on a brioche bun.

Roasted garlic puree and gorgonzola bleu cheese.

Three eggs, spinach, ham, and Swiss cheese. Local eggs from canyon ridge farms.

Two crepes filled with chicken, mushroom, and shallots topped with a chardonnay cream sauce, with whipped potatoes, ratatouille, and green beans.

1/2. Roasted with a Dijon, garlic and herb crust, finished with a cabernet glaze, and served with ratatouille.

1/2. Partially deboned. Served with ratatouille, and mashed potato.

Chilled chopped tenderloin traditionally prepared. Served with pommes frites, and salad.

Seared and topped with sliced almonds, garlic, and a lemon butter sauce. Served with jasmine rice and steamed asparagus.

Baked chicken with olives, garlic, prosciutto ham, shallots, tomatoes, and fresh herbs, served over couscous.

With our daily preparation.

Served with a caper mushroom cream sauce, jasmin rice over puff pastry.

Served with Oklahoma hills farm honey, toast rounds, chopped dried apricot, cranberries, and raisin.

Carpaccio style, infused with lemon chili oil. served with chopped onions, capers, and toast rounds.

It comes with our daily preparation.

Six pieces. Served with melted garlic herb lemon butter.

Comes with black mission fig preserves and toast rounds.

Served in an herbed garlic, and lemon butter.

Served with toast rounds, and condiments.

Rolled in black pepper. Seared and flambeed with brandy, finished with veal glaze, and a touch of cream.

Sliced foie gras and finished with a red wine truffle veal demi-glaze.

Comes with a Robert sauce.

Seared and flamed with marsala wine and veal glaze, finished with gorgonzola bleu cheese and a roasted portobello mushroom.

Grilled and topped with smooth bearnaise sauce.

Served with a Villette butter medallion sauce.

Served with a maitreya d' butter medallion sauce.

Served with a shiitake madeira cream sauce.

Pulled rotisserie chicken with sauteed garlic, mushrooms, gorgonzola, chardonnay cream, and topped with roasted sliced almonds.

Beef tips slowly cooked in red wine with mushrooms, carrots, and onion.

Six shrimp sauteed in garlic olive oil, with a vegetable julienne of carrots, zucchini, yellow squash, and fresh basil. Served over linguine.

Three pieces. Swiss cheese and a chardonnay cream sauce.

Salami, rosette de Lyon, serrano ham, country pate, and mortadella with condiments and toast.

Bresaola, beef tenderloin with two kinds of cheese from France, tomato-shallot jelly, and condiments.

A creamy cheese, a semi-hard and a bleu cheese with dry and fresh fruits, and nuts.

King crab legs, snow crab claws, steamed shrimp, honey smoked salmon, caper berries, Peruvian pepper, remoulade, cocktail sauce, and melted butter.

Pulled roasted chicken with bacon, avocado, tomato, mixed greens, and ranch dressing.

Phyllo dough wrapped goat cheese, potatoes, and rosemary. Served over mixed greens, spiced pecans, and tossed with balsamic vinaigrette.

Romaine with grilled chicken breast, sauteed onions, and potatoes, topped with gorgonzola and served with our house vinaigrette.

Mixed greens, steamed potatoes, red onion, tomato, Kalamata olives, asparagus, haricots verts, and a boiled egg.

Diced chicken breast mixed with walnut, celery, mayo dressing over a chiffonade of lettuce, diced tomatoes, sliced cucumber, and herb vinaigrette.

Romaine lettuce tossed with Parmesan, grape tomatoes, croutons, and our egg-free Caesar dressing.

Open-faced sourdough with sauteed onion, jalapenos, two fried eggs, and chipotle mayonnaise.

Turkey, ham, bacon, lettuce, tomato, and ranch dressing wrapped in a wheat tortilla.

Served on choice of style.

Served open-face with chicken breast, avocado, bacon, mushroom, and onions topped with melted provolone.

Roasted eggplant, tomato, red pepper, spinach, pesto, portobello mushroom, caramelized onions, and Swiss on grilled foccacia bread.

Served over sauteed onions and potatoes with two eggs any style.

Topped with crab meat, asparagus, and a bearnaise sauce.

Crepes with shallots and mushrooms in a chablis cream sauce.

With Kahlua and cream.

10" only.

10" only.

10" only.