| Artisan Cheese |
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Served with dried fruit and nuts |
| Cured Meats and Cold Cuts |
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Served with dijon and grain mustard |
| Roast Vegetables |
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Served with white raisins |
| House Smoked Red Trout |
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Served with watercress and apple |
| Wild Arugula and Beet Salad |
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Served with feta cheese |
| Little Gem Caesar Salad |
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Served with shaved parmesan |
| Mixed Green Salad |
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Served with red wine vinaigrette |
| Spinach Salad |
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Served with bacon vinaigrette and hard cooked egg |
| Peel and Eat Shrimp |
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Served with chipotle cocktail sauce |
| Smoked Salmon |
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Served with mini bagels and cream cheese |
| Cold Poached Salmon |
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Served with dijon and dill sauce |
| Pacific Coast Crab |
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| Smoked Mussels |
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| Seafood Ceviche |
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| Island Shrimp Salad |
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| Eggs Valencia |
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Two poached eggs on orange scented biscuit with prosciutto and parmesan cream |
| Ramona Ranch Breakfast |
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Two eben-haezer eggs with red potatoes. Choice of applewood bacon, artisan ham or chicken apple sausage |
| Asparagus Quiche |
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Served with spring greens and marinated roma tomatoes |
| Pain Perdu |
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Artisan bread bathed in vanilla and orange batter then griddled. Served with vermont maple syrup and raspberry butter |
| Waffle Romanoff |
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Belgian style waffle topped with grand marnier marinated strawberries and whipped cream. Served with vermont maple syrup |
| Prime Rib |
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Pepper and rosemary crusted prime rib with brussels sprouts and potato gratin. Au jus and horseradish butter |
| Salmon |
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Roast filet of salmon on braised greens and onions. Champagne-caviar sauce |
| Poultry |
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Chicken under a brick. Chili spiked broccolini and fingerling potatoes |
| House Made Granola & Organic Yogurt |
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| Berries and Seasonal Fruit |
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| Breakfast Breads and Pastries |
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| Steel Cut Oatmeal |
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Served with raisins and brown sugar |
| Triple Chocolate Chip Cookie Bars |
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| Double-Shot Espresso Creme Brulee |
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| Warm Bread Pudding |
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Served with bourbon vanilla sauce |
| Assorted Cakes and Cheese Cakes |
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| Petit Fours |
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