Good Morning!! (and here you can do breakfast all day!)
* means "Homemade"
Our Strawberry and Raspberry Jams are *
Our 7-grain bread is made with organic whole-wheat flour
Eggs - any style (like "over easy", "sunny side up", scrambled, etc.)
"Egg-Beaters" no-cholesterol egg for scrambled eggs or omelets at 1.00 extra!!
served with toast (our homemade white, wheat or raisin toast)
Pancakes, waffles or french toast...with real Adirondack Maple Syrup
French toast made with raisin or 7-grain bread .60 extra
Breakfast on a roll (ask for them by name)
Soups (usually 4 flavors a day)
served with a slice of homemade bread & butter for just 60¢ more
check diet salad choices on Keene Fitness Menu
bleu cheese dressing 60¢ extra
Burgers (beef or turkey) and dogs, of course (with pickles & fresh chips)
Burgers are made with fresh, 90% lean ground beef from Valley Grocery here in Keene Valley!!
Grilled cheese on *bread (with pickles & chips)
Sandwiches on *bread (with pickles & chips)
just want half a sandwich... No Problem!
check with your waitstaff person
Ask your waitstaff: "What's the Lunch Wrap special today?"
Side orders you could even make a meal of
Gluten-free Breakfast Items
Gluten-free Lunch items and Entrees
Gluten-free ice cream cones available for soft (when in season) and hard ice cream
Gluten-free Whole Items "to-go"
Soft Ice Cream
"Seasonal"...starts around May 1st
Soft Frozen Yogurt
and it's Fat-free yogurt
Flavors: Vanilla, Chocolate and Twist
Try yogurt Razzle with fruit flavors: Blueberry, Strawberry, Raspberry or Peach
Hard Ice Cream
We have Hard Ice Cream year-round!!
Hard Ice Cream Flavors:
Vanilla | Chocolate | Coffee | Strawberry | Butter Pecan | Green mint chip | Cookies & cream | Moose tracks (seasonal) | Rainbow Sherbet
The super-delicious Noon Mark Diner Homemade Pies
these magazines said about Noon Mark Diner pies:
bon appétit Magazine*: "The pie is so good, with tart and sweet in perfect balance..."
Gourmet Magazine**: "The blackberry (pie), I can testify, was all that a pie should be."
*bon appétit Magazine - October 2003 (page 154)
**Gourmet Magazine - August 1993 (page 81)