The Hermosa Inn, A Boutique Hideaway

Saturday & Sunday Brunch

• hacienda brunch 42 per person
  includes fresh fruit & monkey bread, choice of one starter, entrée, dessert & non-alcoholic beverage

Starters

• berry & banana organic yogurt smoothie 5
• fresh baked brioche "monkey bread" 5
  caramel, pecan, cinnamon
• house cut truffle fries with truffle-goat cheese dipping sauce 5
• house-made granola, organic yogurt & seasonal berries 8
• house smoked salmon 12
  traditional accompaniments, bagel & cream cheese
• selection of seasonal fruit 8
  berries, melon & citrus fruits
• lump crab & mexican shrimp ceviche 15
  avocado, citrus, pickled fennel, tomato & plantain chips
• strawberry salad 6
  baby greens, pecans, strawberries, local goat cheese & chocolate-balsamic vinaigrette

Entrées

• build your own omelet 12
  choice of three items: asparagus, mushroom, spinach, tomato, ham, bacon, sausage or cheese with roasted potatoes & choice of toasted bread
• huevos rancheros 12
  over easy eggs, fry bread, black beans, chorizo, pico de gallo
• traditional eggs benedict 13
  poached eggs, pea-meal bacon, english muffin, hollandaise
• short rib hash 14
  poached eggs, roasted tomato, grilled country bread
• mesquite pancakes 11
  with granola & arizona honeycomb
• steak and egg sliders 17
  beef tenderloin, scrambled eggs, creamed spinach on brioche roll
• chopped salad 14
  turkey, garden vegetables, havarti cheese, pumpkin seeds & cilantro vinaigrette
• grilled sirloin burger 15
  caramelized onions & choice of cheese on challah soft roll served with our signature apple slaw and choice of fries or mixed green salad
• LON’s club 14
  grilled chicken, ham, bacon, avocado, havarti, lettuce, tomato & basil aioli served on artisan bread with our signature apple slaw & choice of fries or mixed green salad
• house ground turkey burger 14
  avocado & caramelized onions on artisanal roll
• seared ahi tuna "nicoise" 16
  baby romaine, green beans, olives, tomato, pickles & olive vinaigrette
• *grilled scottish salmon 19
  semolina gnocchi, pancetta, wilted greens, caper buerre blanc

From The Cauldron

• berkshire ham, pork sausage, mini chorizo, beef medallions 16 per plate

• Jeremy Pacheco - Executive Chef
• James Ducas - Chef de Cuisine
• Jay Stone & Michael Goldsmith - Sous Chefs
• Mary Cech - Pastry Chef
• Bill Parker - Sommelier

Menus subject to change without notice

This is a sample menu - changes are made regularly

*Some items may contain undercooked proteins which may increase the chance of food-borne illness

As a courtesy to all guests, the use of cellular phones is prohibited in dining areas

Parties of seven or more will have an 18% gratuity included on check