Chef’s Hat Brunch Restaurant Breakfast Menu

Whether looking for standard homemade convenience foods or fresh special brand-new edge welcoming foods – we have it all. Chef’s Hat prides itself on quality fresh active ingredients with that unique twist. Fresh, homemade, quality with a view.

Breakfast Menu

1. Chef’s Scrambles
Made with 3 eggs, served with breakfast potatoes & option of fresh-baked scone, chocolate croissant, or toast replace a fresh fruit cup for potatoes. Gluten-free toast upon demand.

– Matzke.
Door County cherrywood smoked bacon, ham, andouille sausage, bell peppers, onion, tomato, mushrooms tossed with white sharp cheddar & homemade pesto.
– Asparagus Supreme.
Shiitake, crimini & oyster mushrooms, asparagus, tomato, red pepper, andouille sausage, ham tossed with Renardss morel & leek jack cheese.
– Ham & 3 cheese.
Loads of smoked ham with shredded fontina, asiago & provolone cheese.
– Garden.
Spinach, green & red peppers, tomato, onion, shiitake, crimini, & oyster mushroom, asparagus tossed with relates to farmers cheese.
– Southwest.
Andouille sausage, ham, tomato, wild rice, black beans, bell peppers topped with salsa, sour cream and guacamole.
– Meat Lover and Three Cheese.
Door County cherrywood smoked bacon, ham, andouille sausage with shredded.

2. good Life Muffin.
An all-organic gluten-free muffin crafted with eggs, almond flour, cinnamon, fresh ground flax, chia seeds, coconut oil, sweetened with coconut sugar & agave inulin for a low glycemic index.

3. Breakfast Wraps and Salads.
Made with 3 eggs covered in a spinach herb tortilla served with fresh fruit cup & option of fresh-baked scone, toast, or upon demand.

– Eye Opener.
Andouille sausage, tomato, infant spinach, toasted almond, homemade pesto tossed with white sharp cheddar cheese.

– Sunrise.
Diced ham, fresh spinach, mushrooms, tomato, asparagus diced peppadew & Renards morel & leek jack cheese.

– Lox.
Smoked salmon with fresh arugula & spinach, shiitake, crimini & oyster mushroom, red onion, asparagus & fire-roasted tomato with 2 poached free-range natural Waseda farms eggs completed with blood orange vinaigrette.

– Seated Tuna.
Scorched tuna with fresh arugula & spinach, shiitake, crimini & oyster mushroom, fresh blueberry, red onion, asparagus & fire-roasted tomato with 2 poached free-range natural Waseda farms eggs complemented with blood orange vinaigrette.

4. Conventional Breakfast.

– Breakfast Bowl.
Fried infant red potatoes with sauteed shiitake, shiitake, crimini & oyster mushroom, red onion, green & red peppers, asparagus, tomato, peppadews topped with 2 eggs over simple & our hollandaise sauce.

– Olympic Oats.
Homemade granola rolled oats, vanilla yogurt, topped with cantaloupe, pineapple, fresh raspberries, fresh blueberries, fresh strawberries & option of fresh-baked scone, toast or chocolate croissant.

– Fresh Fruit Bowl.
Cantaloupe, honeydew, pineapple, fresh raspberries, fresh blueberries, fresh strawberries topped with homemade granola & option of fresh-baked scone, toast or chocolate croissant.

Whether looking for standard homemade convenience foods or fresh special brand-new edge welcoming foods – we have it all. Chef’s Hat prides itself on quality fresh active ingredients with that unique twist. Outside seating on our outdoor patio, cordless web. Open 8 am-8 pm for breakfast, supper, and lunch, with magnificent views of Eagle Harbor and Peninsula State Park. Fresh, homemade, quality with a view.