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

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warm crêpes with lemon, ricotta, and market berries

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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