Housemade Greek vanilla yogurt topped with almond and walnut granola and an assortment of seasonal fresh berries, drizzled with lemon infused, locally sourced honey.

Bacon onion jam spread on a toasted croissant, filled with fluffy scrambled eggs, Havarti cheese, and two strips of applewood smoked bacon. Served with herb potatoes or fresh fruit.

Thick-cut homemade bread, soaked overnight with milk, eggs, cinnamon, and nutmeg, baked golden and finished with pecan praline sauce and fresh berries.

Crispy tortillas stuffed with mozzarella cheese, smothered in ranchero pinto beans and roasted tomato salsa, topped with two sunny-side-up eggs and queso fresco. Served alongside petite tenderloin steak and sliced avocado.