In the Townshend Hotel
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Charcuterie Board
chef's cheeses, select cured meats, marcona almonds, seasonal jams and fruit, crostini
35.00
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Salmon
16.00
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Rugby Burger
hydro iceberg, heirloom tomato, onion jam, raclette, brioche bun
28.00
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Pancakes
buttermilk batter, vermont creamery butter, michigan maple syrup, seasonal berries
14.00
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Roasted Marble Potatoes
10.00
See full menu...
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Sun., May 10, 11 a.m.-3 p.m. 2015
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Sat., May 9, 12-1:30 p.m. and Sun., May 10, 12-1:30 p.m. 2015
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Sun., April 5, 11 a.m.-3 p.m. 2015