Starting tomorrow we will be running our Weekend Specials Friday, Saturday and Sunday:
Our own Sausage, Biscuits and Gravy, served with two eggs over top. Jill made the biscuits. Kim made the sausage (from local, free range, heritage breed pigs) and the gravy.
In honor of Cinqo de Mayo: Our own South of the Border Eggs Benedict. Jill made the Southwestern Hollandaise sauce (with in house roasted red peppers and a little KICK) and Mexican Chorizo sausage. You’re gonna LOVE IT!