Breakfast at The Cliff House
Light Continental Breakfast Buffet
Scrambled Eggs, Biscuits and Gravy, Fresh Seasonal Fruit, Cereals, Yogurt, Pastries, Juice and Freshly Brewed Coffee
$12
Grand Marnier Battered and Stuffed French Toast
Orange Marmalade and Cream Cheese with Maple Syrup, Smoked Bacon or Sausage and Fresh Seasonal Fruit
$9
Smoked Salmon Napoleon
Poached Eggs, Hickory Smoked Salmon on Goat Cheese Potato Galette, Dill Cream Sauce, Home Fried Potatoes and Fresh Seasonal Fruit
$12
Eggs Benedict
Poached Eggs and Smoked Ham served on Toasted English Muffins with Sauce Hollandaise, Home Fried Potatoes and Fresh Seasonal Fruit
$12
Three Egg Omelette
Sourdough Toast, Home Fried Potatoes, Smoked Bacon or Sausage & Fresh Seasonal Fruit
Choose any of the following: Ham, Smoked Bacon or Sausage, Caramelized Onions, Sautéed Mushrooms, Scallions, Tomato Concassee, Roasted Peppers, Spinach, Cheddar or Swiss Cheese
$11
Wild Mushroom Florentine
Smoked Bacon, Wild Mushrooms, Baby Spinach, Poached Eggs served on a Toasted English Muffin with Parmesan Veloute
$12
Two Eggs Any Style
Sourdough Toast, Homefried Potatoes, Smoked Bacon or Sausage & Fresh Seasonal Fruit
$9
Granola, Oatmeal
or Assorted Cold Cereals
Choose any of the following toppings: Toasted Pecans or Almonds, Maple Syrup or Organic Honey Dried Cherries, Raisins, or Seasonal Berries
$7
Vegetarian Tofu French Toast
Orange and Cinnimon Seasoned, Toasted Pecans, Fresh Seasonal Fruit and Maple Syrup
$7
Vegetarian Tofu Scramble
Firm Tofu Scrambled with Caramelized Onion, Roasted Red Pepper, Button Mushroom, Tomato, Spinach with Home Fried Potatoes and Fresh Seasonal Fruit
$7
Side Orders and Beverages
Bacon or Sausage $4
Fruit Plate $4
Toast or English Muffin $3
Home Fried Potatoes $3
Freshly Brewed Coffee $2.50
Orange or Grapefruit Juice $3.50
Espresso $3.50
One Egg any Style $3
Two Pancakes with Whipped Butter and Maple Syrup $4
A 20% Service Fee will be added to parties of five or more.
Because our Chefs use the freshest ingredients possible, menu prices and items are subject to change based on seasonality and availability.
- Executive Chef Scott Savage
- Sous Chef Justin Boudouin



















