Hours: 7 a.m. to 8 p.m. Mon-Fri, 8 a.m. to 8 p.m. Sat-Sun.
$
Chef Heather Haviland scours the state in search of farm-fresh eggs, seasonal produce and eco-conscious meats for her killer weekend brunches. Think sweet corn waffles with strawberry-rhubarb compote, cheddar-scallion scones topped with scrambled eggs and sausage gravy, and delectable pastries.
This cozy little café offers simple all-day breakfasts, a roundup of lunchtime sandwiches, and bounteous weekend brunches, including several options just right for the meat-free crowd. Regardless of the time, don't overlook owner Heather Haviland's well-stocked pastry counter, filled with imaginative muffins, scintillating scones, and brightly frosted cupcakes, among other sweet delights.
Vanilla bean waffles topped with a house-made strawberry rhubarb compote, whipped cream, drizzled with caramel sauce, and sprinkled with turbanado
13.95
Lucky Reuben
That's right, we make it all!! Corned beef, sauerkraut, rye bread and thousand island dressing all house made, and topped with swiss cheese. Served with chips and a pickle