We had a great time sitting down with Tricia Swenson for the Vail Daily’s “Off the Hill Segment”. We were able to showcase our Brunch items. We like to stand out and we use prosciutto instead of Canadian Bacon for our Benedict! See one of Chef Paul’s favorite dishes, the Burratta Cheese Omelet.
Take a break from the Vail Farmers Market and join us for Sunday Brunch from 10am – 3pm.