Savory

 

Roasted Root Vegetable Salad GF 14              

parsnip chip, smoked shallot vinaigrette

 

Spaghetti*  16

black garlic cream, shaved truffle, slow cooked egg

 

French Omelet GF 14

peas, smoked leek, green garlic chimichurri

served with choice of toast

 

Beef Brisket Hash* GF   14

baby carrot, pickled red onion, spicy greens

 

Croque Madame  16

brioche, ham, gruyére

served with mixed green salad                                           

 

Cheddar Biscuit and Skagit River Ranch Sausage Gravy*  15

breakfast sausage, fried egg, preserved lemon

 

Mini Duck* Burgers   18
duck fat fried fingerling chip, smoked leek,

pickled mustard seed


Sweet

 

Honeyed Yogurt GF 7

house made granola, honey  

 

Carrot Muffin    7

spiced cream cheese, ginger streusel                                                       

 

PB & J Brioche French Toast   13

blueberry compote, peanut butter crumble, chantilly

 

House Made Sourdough Waffle   12

rhubarb compote, maple butter, candied rhubarb

 

Theo Chocolate Ganache Cake   9    

chocolate cookie, cocoa cream, sea salt



 

Sides…

  • bacon 7  roasted fingerling potatoes 4 sausage 6
  • biscuit and gravy 7 sourdough waffle 5
  • french toast 5 yogurt 4

prix fixe $30

1st

Tri-Carrot Salad or Carrot Muffin or Yogurt

2nd

Soft Scrambled Eggs or Cheddar Biscuits and Sausage Gravy or Spaghetti

3rd

French Toast or Theo Chocolate Ganache Cake or Sourdough Waffle

 

 

mariahinesrestaurants.com

Chef/Owner Maria Hines

Executive Chef Joel Panlilio            

 

 

*Consuming raw or undercooked foods may increase your risk of food borne

illness. Please note that there is no organic certification for “wild” foods. Food

items that are underlined may contain an ingredient that is not certified organic.