Not exact matches
Poached atop rye toast with tomato and avacado... open face sandwich and a simple green salad, or poached
egg atop salad or
frittata with what ever is leftover... brown rice and grilled
salmon, and sugar snaps stir fried or grilled with a bit of soy and rice wine vinegar... if time permits.
Mini Quiche: Bacon and Cheese Local - pastured pork bacon, local - pastured
eggs + cheese made from 100 % grass - fed raw milk, on an almond flour pastry base 7.75 Mini Quiche: GF Spinach, Mushroom + Baby Swiss Organic spinach, mushrooms and baby swiss cheese made from 100 % grass - fed raw milk + local - pastured
eggs, on an almond flour pastry base 7.35 Mini Quiche: Wild
Salmon + Asparagus DF, P Wild Alaskan
salmon, asparagus, local - pastured
eggs, on an almond flour pastry base [paleo / dairy - free] 8.75 Mini Quiche: Tomato + Red Pepper DF, P Local - pastured
eggs, tomato, roasted red pepper, on an almond flour pastry base [paleo / dairy - free] 7.55 Spinach
Frittata GF
Frittata made with pastured
eggs, spinach and ricotta cheese.
Breakfast consists of 1 hot item (rotating each day — so far we've had a quite good
frittata and a sweet potato / pulled pork hash), oatmeal with toppings, fresh fruit, cold cereal, homemade granola, croissants, assorted pastries, muffins and 1 type of quick bread, hard boiled
eggs, miso soup, meats and cheeses, smoked
salmon and toppings, assorted crackers, toast and bagels.
Typical day's consumption: bacon, sausage, english muffin, smoke
salmon, cream cheese, mushroom
frittata and scrambled
egg for brekkie; chicken pot pie, grilled cod and indonesian rice with peanut sauce for lunch; seafood risotto, orange roughy with potato rosti and lemon sauce and banana baileys creme brulee for dessert.