Bernardus Lodge - Carmel Valley, CA

toasted bagel, cream cheese, capers and red onion

strawberry or plain

seasonal fruit

gluten free

chef's daily selection of home-made pastries and breadschef's daily selection of home-made pastries and breads

apple

vermont maple syrup, small-farm eggs and bacon

seasonal fruit

mushroom, tomato, spinach

caggiano ham and hollandaise sauce

seasoned roasted potatoes

black beans, cheddar cheese, guacamole and salsa fresca

poached eggs and hollandaise

eggs, ham and provolone cheese

eggs, applewood smoked bacon, roasted potatoes

sundried tomato, spinach, kalamata olives, feta cheese, capers

with ginger-shallot mignonette

with house made cocktail sauce and lemon

with ginger-lime emulsion and brioche toast

with california olive oil and garden parsley

with basil aioli and balsamic reduction

with avocado, greek yogurt and basil oil

with red pepper rémoulade and fennel

with parmigiano-reggiano, croutons and anchovies

with peppers, eggplant, olives, basil and tomatoes

with mozzarella, fresh basil and balsamic vinaigrette

with citrus, garden greens and avocado

with avocado, jalapeño & cilantro

avocado and tomato aioli on ciabatta

with cucumber, tomato, avocado and gruyere

with pommes frites

with spinach, foraged mushrooms and parmigianoreggiano

with garden greens and pommes frites

with foraged mushrooms and marble potatoes

with spicy aioli, garden greens and pommes frites

with bernardus sauvignon blanc and grilled ciabatta

with local sweet corn, cherry tomatoes and garden herbs

with parmigiano-reggiano, croutons and anchovies

with prosciutto, fontina and wild arugula

with caramelized onion and goat cheese

new brunswick with ginger-shallot mignonette and lemon

with goat cheese, chives and white truffl e oil

with cucumber and basil oil

with sweet corn purée, bacon and arugula

with cilantro, avocado and lime

with burrata, california olive oil, basil and balsamic vinegar

with radishes, shallots and sherry-walnut vinaigrette

with parsley, roasted garlic and parmigiano-reggiano

with radish & parsley salad and grilled toast

with ricotta, spring onions and mizuna

with mozzarella, grilled eggplant and garden basil

with tomato & mozzarella bread salad

with spinach, foraged mushrooms and parmigiano reggiano

with capers, olives, creamy polenta and fromage blanc

with young squash, anchovy-herb butter and basil pureé

with pole beans, garden kale and herb vinaigrette

with sauvignon blanc, garden herbs and grilled ciabatta

with sweet corn, potato purée and chimichurri sauce

fresh focaccia upon request