This Sunday’s brunch features chicken a’ la orange served with double star gingered sugar snap peas and a delicious orange glaze, a brined smoked pork loin with a coriander honey glaze served with roasted garlic potatoes, and for those desiring a vegetarian option the menu will include a cheesy pasta con broccoli.
The various salad options include the cauliflower and sno peas with mustard vinaigrette, summer succotash, French beans and home grown tomatoes, tortellini and grilled balsamic vegetables, in addition to watermelon and jicama with fresh mint.