Brunch Club: Farewell Winter Harvest

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Change isn’t always easy, but all we can do is embrace it and CELEBRATE it. At Brunch Club we’ll be saying farewell to the winter harvest before welcoming the bright vegetables of spring. Come enjoy a three-course meal and learn about the importance of eating for the seasons. All ingredients are organic, local, vegetarian friendly, and free of gluten and refined sugars. You’ll take home new recipes and connect with some awesome people. Check out photos from January Brunch Club to see what you’re in for.

There’s also an optional yoga practice before brunch (10am). Francesca Gobeille will be starting us off with a gentle, all-levels yoga practice to ease in the day. Visit Francesca's website to learn more about her teaching practice.

Hope this menu makes you ‘MMMMMmmmmmm’ as much as us!

FIRST COURSE

Green Winter Smoothie

A balanced blend of seasonal fruits and vegetables with an added superfood bonus of spirulina, seeds, and raw honey.

Kombucha by House Kombucha

Lavender lemonade House Kombucha.

Grindstone Bakery Gluten-Free Bread with Homemade Almond Butter

Served with sides of fresh bananas and ground cinnamon.

SECOND COURSE

Sweet Potato and Brussels Sprout Scramble (Vegan Option Available)

Organic eggs and vegetables cooked in coconut oil and seasoned with warming spices. Topped with herbs and served with avocado.

Grapefruit pancakes with coconut whipped cream

Coconut flour pancakes with fresh grapefruit zest and cinnamon. Topped with coconut whipped cream, pure maple syrup, and sliced kumquats.

THIRD COURSE

Apple pie breakfast bars

Raw dates, apples, coconut, almonds, cinnamon and sea salt.

Sounds amazing, doesn’t it?! Get your tickets on Feastly. See you on 2/22 .

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