BREAKFAST
| Beverages |
| Hot Chocolate |
| Orange Juice or Grapefruit Juice |
| Tomato, V-8, Cranberry, Apple or Prune Juice |
| Fresh Chilled Shakes Papaya or Banana with Peach |
| Coffee, Decaffeinated Coffee or an Assortment of Teas |
| Espresso, Cappuccino or Latté |
| Milk Whole, 2% or Skim |
| First Courses |
| Half Grapefruit |
| Fresh Pineapple |
| Fresh Melon (in Season) |
| Papaya Cup with Fresh Berries |
| Fresh Seasonal Fruit Cup |
| Fresh Seasonal Berries |
| Assorted Flavors of Yogurt |
| Granola Yogurt Parfait |
| Fruit Plate |
| Cereal |
| Swiss Muesli with Fresh Fruit |
| Assorted Cold Cereals |
| Hot Porridge or Cream of Wheat With Fresh Sliced Banana, Seasonal Berries or Fruit |
| Side Orders |
| Ham or Bacon |
| Homemade Sweet-Herbed Sausage, Link or Patty |
| Canadian-Style Bacon |
| Hash Browned Potatoes |
| Two Eggs, Any Style |
| Toast |
| Bagel |
| Bagel with Cream Cheese |
| Danish Pastry, Swiss-Style Strudel, Banana Nut Bread, Croissant or Muffins |
| Entrées |
| Shrimp Frittata An Open-Faced Shrimp Omelet with Goat Cheese and Herbs |
| Vegetable Frittata Made with Three Eggs, Diced Fresh Vegetables, Parmesan and Mozzarella |
| The Denver Omelet Made with Three Eggs, Onion, Green Pepper and Ham |
| The No Cholesterol Omelet Made with Egg-Beaters Brand Egg Substitute |
| Spanish Omelet Made with Three Eggs and a Spicy Salsa and Cheese then Topped with Sour Cream and Chives |
| Traditional Eggs Benedict A Classic Presentation with English Muffins, Canadian-Style Bacon, Poached Eggs and Fresh Hollandaise Sauce |
| Crab Cake Benedict Two English Muffins Topped with Dungeness Crab Cakes, Poached Eggs And Hollandaise Sauce |
| Classic Egg Breakfast Two Eggs, Prepared Any Style, with Hash Browns and Toast |
| Complete Egg Breakfast Two Eggs, Prepared Any Style, with Ham, Bacon, or Homemade Sweet-Herbed Sausage, Hash Browns and Toast |
| Corned Beef Hash Served with a Fried Egg and a Fresh Fruit Garnish |
| Smoked Salmon Hash With Fresh Potatoes, Onions, Peppers, a Fried Egg and Sour Cream |
| Cold Smoked Salmon Lox and Bagel Presented with Red Onion, Sliced Tomato, Cream Cheese, and Capers |
| Cheese Blintz with Link Sausage A Fresh Crepe Filled with Ricotta Cheese, served with Raspberry Sauce |
| Cinnamon Raisin French Toast Topped with Powdered Sugar and Served with Maple Syrup |
| Blueberry Pancakes Made with Fresh Oregon Blueberries |
| Orange and Ginger Pancakes Made with Fresh Orange Juice |
| Belgian Waffle With Maple Syrup, Strawberries and Whipped Cream |
Scott Kushner – Executive Chef
Chef Xavier Bauser – Executive Chef Emeritus
A 20% gratuity is automatically added to all food and
beverage
charges with parties of 6 people or more.
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