farmers market brunch
for the table
house-baked brioche, muffins, monkey bread
on the buffet
late summer melons, figs, arugula, and prosciutto with aged balsamic, olive oil, and shaved pecorino pepato
fattoush salad with heirloom tomatoes and peppers, persian cucumbers, gem lettuces, castelvetrano olives, fried pita, and labneh
*
warm crêpes with lemon, ricotta, and market berries
*
schaner farm’s egg frittata with fontina, bacon lardons, and parsley pesto
schaner farm’s frittata, wild mushrooms and laura chenel’s goat cheese
maryland-style dungeness crab cakes with pickled red onion tartar sauce
weiser farms’ fingerling potatoes roasted with sea salt, rosemary, and thyme