New Brunch Menu Today!

Our fall brunch menu starts today! Here are some of the new items:

Savory crepes stuffed with pumpkin, ricotta, dried cranberries and golden raisins, drizzled with apple caramel sauce and topped with mascarpone. A staff favorite!

Orange hazelnut french toast topped with fresh oranges and syrup and served with a side of bacon.

Our new version of the smoked salmon bagel has house smoked salmon, caper cream cheese, pickled red onions, topped with a fried egg, tobiko, and sprouts.

Mama’s new dish is Chila Qui Les – a Mexican breakfast platter with carne asada, fried eggs, tortillas simmered in salsa, shredded chicken, and refried beans, served with sour cream, onion, and lime.

Other new items include a Quiche of the Day – today’s quiche has kale, pine nuts, bell peppers, shallots, and parmesan – and Spanish Migas, a spicy mixture of chorizo, potatoes, peas, and olives in a paprika and garlic cream sauce topped with a fried egg.

We still have our popular Eggs Benedict, and a handful of lunch items including our English Steak Sandwich and Chicken Larb Gai.

Complete your meal with a cup of our fresh brewed Crema Roasting coffee or a mimosa with fresh squeezed orange juice! We’re serving brunch every Sunday from 9am – 2pm.

New Dessert Menu features Banoffee Pie, Chocolate Platter

Our new menu features a chocolate platter, comprised of a flourless chocolate orange cake, mocha mousse, chocolate tuille, and chocolate dipped bacon, served with vanilla bean gelato. If you love chocolate you have to try this!

We have also created a traditional English dessert, Banoffee Pie! This rich luscious treat is a single serving pie crust with bananas and caramel toffee, topped with whipped cream and served with bruléed bananas.

If you love our gelato, you have to try gelato cake! Our barista and gelato creator, Tiffany, will be making new flavors of layered gelato cakes. Currently we have a pineapple habañero gelato on cumin seed crust, topped with pineapple preserves and cinnamon twirls.

The Apple Blintz was a big hit with the staff – it’s a crepe stuffed with apples, hazelnuts, and cream cheese, served warm with cinnamon anglaise and frangelico caramel.

Another one for the chocolate lovers – zucchini plum cake with kirsch chocolate sauce, served with vanilla bean gelato.

Last but not least, our creme brulee has black cherries throughout, topped with crisp caramel glass, and served with cracked pepper biscuits.

To complement your dessert, we offer a full array of coffee drinks from our espresso bar, as well as a variety of hot tea and don’t forget dessert wine!

New Dinner Menu Features Local Sirloin, Wild Coho Salmon

We have rolled out brand new menus for fall! As usual our chefs have used their talents to create fresh, flavorful food from scratch utilizing goods from our local farmers and ranchers as much as possible.

Here’s a peek at some of our new dinner entrees:

This is the Blackened Sirloin with mashed potatoes, blue cheese compound butter, and sauteed local beans. This specific steak was sourced from Muddy Creek Ranch in Wilsall, MT. We will rotate through local providers to ensure a constant supply of sirloins.

A staff favorite is the Wild Coho Salmon, crusted with soubise (a velvety white sauce with puréed onions) and panko bread crumbs. This is served over vegetable wild rice pilaf. Perfect with a glass of Domaine Serene Yamhill Cuvee Pinot Noir.

The Cider Pork Loin is a Wandering Aengus Cider marinated smoked pork loin finished on the grill, served with cornbread pudding, spinach, and habañero apple sauce. We’ll be featuring the Wandering Aengus Cider on draft within the next couple of weeks!

We also have a new vegetarian entree, it is smoked rice and vegetable jambalaya stuffed into a bell pepper, served over corn purée with pickled okra.

For our new starters menu, Shrimp & Grits are back!

This was one of Weebee’s original dishes when we first opened. It’s back by popular demand! For those of you who have missed this in the past, it is southern style grit cubes with Andouille sausage and prawns in a smoked tomato chili sauce.

We are also offering Chicken Larb Gai, a Thai style chilled chicken salad served in lettuce cups with crispy wonton chips. Try this with a glass of Morgadio Albarino.

Try the Crab Stuffed Tomatoes, fried green tomatoes stuffed with crab, served with spinach purée, aioli, and tomato Tabasco sauce. This would go great with a glass of Chenin Blanc, like the Domaine Richou Chauvigné or the Marc Bredif Vouvray.

We’ll post more pictures throughout the week! Come on in and try some new dishes for yourself.