Brunch Time!

*Denotes a community-shared recipe

@Baked zimmer Challah French toast $9
Marionberry cream cheese, powdered sugar, maple, dressed organic greens, home fries 

Western slope drunken pancakes $9
Buckwheat buttermilk pancakes, bourbon, Tuxedo Farm peaches, whipped cream, dressed organic greens, home fries 

Croissant B.e.L.t. $11
Tenderbelly bacon, Cottonwood Creek over-easy egg, heirloom tomato, chive cream, organic greens, Calabrian pepper aioli, breakfast potatoes

Boulder frittata $10
Haystack chevre, roasted Hazel Dell mushrooms, local green chilies,
yellow tomato, home fries

@Zs Market Panzanella salad $13
Paonia peaches, White Mountain quinoa, grilled local fava, chiogga beets Grateful ciabatta, gold mine blue cheese, poppy seed vinaigrette  

Gold miners breakfast $11
Scrambled wisdom farm duck eggs, home fries, toasted English muffin,
Tenderbelly bacon, local peach jalepeno jam and marscapone 

Granola yogurt Parfait $7
Local yogurt, housemade currant cranberry pepita granola, seasonal fruit

@kabjian crunch Breakfast of champions $6
Large bowl Cap’n Crunch cereal, ice-cold local milk, caramelized plantains, daily cookie
(Gluten Free option not available)

The Parisian $9
Fresh baked butter croissant, nutella, Haystack Funkmeister brie, Paonia peaches

The kids $6
Choose from a mini granola yogurt parfait, Cap’n Crunch and milk, or a PB & J






A Sampling of Our Community-Sourced Recipes

**Baked Challah French Toast – Shared by the Pat Miller Pat Miller, also known as the Gabby Gourmet, is a popular radio host, book author, and Jewish mother to the restaurant industry. The recipe for this challah came from Sara Zimmer, an elderly woman who lived near Gabby’s son Johnny on Waldren Street in Pittsburgh. Sara moved to PA after WWII, from eastern Europe, where she—and this challah recipe—survived two German concentration camps. Sara would make the challah for Johnny and his friends, and it was a favorite of theirs. Gabby heard about the challah so much that she asked Johnny to get her the recipe. Sara has since passed away, but the memory of her tenacity and generosity live on in this recipe. At River and Woods, this delicious memorial is the object of Friday night bread service and the sweet center of our weekend French toast.

**Z’s Market Panzanella Salad – Shared by Linda Pounds This salad is a favorite of one of Linda daughters, Lindsey (affectionately called “Z”), who is teased unmercifully by her parents for the gigantic salads she creates at salad bars. Z’s love of salads started in middle school, when she frequently asked for a mix similar to this one. Chef Daniel has put his own spin on the recipe, incorporating seasonal fruit and local gluten-free grains. Linda, who shared this dazzler, is an avid gardener, and she and her husband are active supporters of many local and national charities, including SPAN, Imagine! and Room to Read.

**Barbato Tomato Gazpacho – Shared by Lisa Barbato Lisa Barbato is a popular Spanish teacher at Boulder High School who recently spent time in Spain. While there, she stayed with a local family to help sharpen her already impeccable Spanish-language skills. During her journey, she obtained this unique gazpacho recipe, and generously shared it with River and Woods. The flavors of this delicious and refreshing soup also make for an amazing base to a weekend morning’s Bloody Mary recipe!

**Breakfast of Champions – Shared by Max Kabjian Max is a wise-beyond-his-years 10-year-old whose father introduced him to the Cap’n as an old childhood friend. Max likes to pair his Crunch with banana, but the River and Woods culinary crew put a Caribbean spin on this PB & banana combo, trading out caramelized plantains. And of course, no well-balanced breakfast is complete without some oatmeal. We just put it in cookie form.