MENU: A FARM STAND HARVEST BRUNCH
 | MAPLE GLAZED WALNUTS |
 | MARION CUNNINGHAM’S RAW APPLE MUFFINS |
 | GRUYERE AND SPINACH STRATA |
 | BLOODY MARY TOMATO SALAD |
 | CHEESE PLATTER (clockwise from top left, Shelburne Farms Vermont cheddar, Old Chatham Sheepherding Company Hudson Valley camembert, Cypress Grove Midnight Moon chevre and Farmstead Cheese Company Point Reyes blue) WITH ASSORTED CRACKERS |
 | PEARS (Bosc) AND GRAPES (black seedless) |
 | PURPLE PLUM TORTE |
COFFEE AND TEA