The Hermosa Inn, A Boutique Hideaway

Breakfast

Starters

• Fresh-Baked Brioche “Monkey Bread” 5
  Caramel, pecan, cinnamon
• Selection of Seasonal Fruit 8
  Berries, melon and citrus fruits
• Steel Cut Oatmeal 6
  Banana and golden raisin compote
• House-Made Granola and Organic Yogurt 8
  With seasonal berries
• House Smoked Salmon 12
  Red onion, cream cheese and bagel
• Berry and Banana Smoothie 5
  Organic yogurt, skim milk

Specialities

• Lemon Ricotta Pancakes 11
  Huckleberry compote, meyer lemon whipped cream
• Mesquite Flour Pancakes 11
  Blueberries, house made granola, arizona honeycomb
• Steak and Egg Sliders* 16
  Beef tenderloin, scrambled eggs, creamed spinach, house made brioche roll
• Short Rib Hash 14
  Poached eggs, roasted tomato, grilled country bread
• Traditional Eggs Benedict 13
  Poached eggs, pea-meal bacon, english muffin, hollandaise sauce
• Huevos Rancheros 12
  Choice of eggs, fry jack, black beans, chorizo, pico de gallo

Entrées

• Vegetarian Egg White Frittata 14
  Portobello mushroom, roasted tomato, asparagus crow’s dairy goat cheese
• Two Eggs Any Style* 12
  Choice of: country sausage, smoked bacon, berkshire ham, pea meal bacon, short rib hash, roasted potatoes choice of toast
• Build Your Own Omelet 12
  Choice of three items: asparagus, mushroom, spinach, tomato, ham bacon, sausage, cheese, roasted potatoes choice of toast

Sides

• One Farm-Fresh Egg Any Style 3
• Creamed Spinach 3
• Roasted Potatoes 3
• Choice of Toast, Bagel and Cream Cheese 4
• Smoked Bacon or Country Sausage 5
• Pea Meal Bacon 5
• Short Rib Hash 5
• Berkshire Ham 5

• 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

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

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