T.C. Eggington's Menu

Sun-Maid spiced oatmeal and raisins with milk.

A subtle mix of bosc pear slices, melted Havarti cheese, sliced almonds and bacon offer you an extraordinary rich flavor you’ve never experienced.

An artful creation of flavors will keep your interest bite after bite, with kalamata olives, artichoke hearts, fresh tomatoes and zucchini topped with feta cheese and fresh basil.

This old world secret comes to life with fire roasted eggplant, red pepper and garlic, add zucchini and tomato, topped with perfection of fresh basil, sundried tomato and feta cheese.

Our featured attraction. Tender chunks of chicken, mushrooms, broccoli and cream cheese, blanketed by our rich hollandaise.

A worldly adventure featuring a delicate blend of feta and jack cheeses, artichoke hearts, fresh zucchini, onion, tomato and parsley… a must.

Fresh artichoke hearts from Eggington’s garden blended with savory crab meat and cream cheese, then draped with rich hollandaise.

An array of vegetables from our garden. Peppers, zucchini, mushrooms, onions and tomatoes with jack and cheddar cheeses.

Eggington’s award-winning ham, blended cheese, onions and green peppers.

Filled with cheese, onions and mild green chilies, then drenched with salsa, we add a flour tortilla.

With classic flair we combine mushrooms, bacon, chives, Swiss and Parmesan cheese, topped sparsely with parsley.

Diced ham, pork sausage, bacon, green peppers, olives, mushrooms, tomatoes, onions, zucchini and assorted cheeses.

Build your own omelette.

Grilled artisan sourdough, tomato, black forest ham, mustard sauce, gruyere, 2 eggs basted.

Bacon, avocado, cilantro, potatoes, scrambled eggs, cheese and chipotle sauce.

Pepper-grilled chicken sautéed with selected vegetables, potatoes and a dash of Santa Fe spices. Topped with melted cheese and basted eggs... and a flour tortilla.

These fresh baked pastry shells are stuffed with artichoke hearts and crab meat, topped with poached eggs, then lightly covered with hollandaise.

Our parlour potatoes, diced ham, onions and sliced mushrooms all tucked under melted cheese, topped off with two basted eggs and served in its own pan.

In a flour tortilla we combine eggs, onions, jalapeños and chorizo sausage, neatly roll it up, melt cheese over the top, drench it with salsa.

Garden-fresh vegetables all tumbled in with our parlour potatoes. The chef will cover them with blended cheeses and hold it all down with two basted eggs. Don’t touch the hot skillet!

The spice is right... chorizo sausage, diced onions and parlour potatoes all sautéed together and topped with salsa and melted cheeses. Finish it off with two basted eggs and a tortilla on the side.

What else can we say. Treat these eggs and Canadian bacon with honor and respect and cover them with hollandaise

Two large farm fresh eggs prepared just the way you like them.

Fluffy biscuits smothered in savory sausage gravy. What’s not to love.

3 warmed corn tortillas, eggs scrambled with chorizo topped with black bean/corn salsa, light cheese and chili verde sauce.

A crowd-favorite and indulgent classic.

Two plain pancakes.

This fluffy cake is filled with apples and roasted pecans topped off with brown sugar cinnamon.

A delicious thrill chocked full of sugary sweet blueberries. Served with warm sauce.

Berry, berry exciting. Strawberries surrounded by fluffy whipped cream.

A selection of cakes full of honey-nut flavor. Naturally different.

It’s all in our custard-rich batter and how we delicately grill sweet cinnamon bread, cap it off with our honey-butter and add a dash of powdered sugar.

Two slices of grilled cinnamon bread mounded with banana and topped with warmed Foster’s sauce.

Fresh mushrooms make the difference. They’re sliced and added to diced ham capped off with melted Swiss cheese, diced tomatoes and black olives.

Chorizo sausage, green pepper, onion, jalapeños and melted cheeses are drenched with salsa. You’ll need to wet your whistle after this one.

(4 slices)

Just taste this terrific combination… with a hint of balsamic we marinate & sautee sliced portobellini mushrooms, add roasted red bell peppers, artichoke, topped with provolone, spinach and lightly dressed with balsamic mayonnaise all “squared” up on fresh baked grilled ciabatta.

Fresh baked sourdough basil bread and marinated roma tomatoes atop pan roasted turkey, lightly add feta cheese and melted provolone.

This light and delicate blend of Albacore tuna, walnuts and apples is topped with sprouts, sliced tomatoes and avocado. All finished off with lightly melted Swiss cheese in a pita loaf.

Dive into this knife and fork version of crisp bacon, turkey, lettuce and tomatoes and melted cheese on a heated roll. Served open faced.

Thin-sliced Top Sirloin, stacked high and bursting with melted cheddar cheese, on butter griddled light rye and au jus or spicy sauce for dunking.

The legend lives on…he layered thin slices of corned beef over sauerkraut and special dressing then melted Swiss cheese from top to bottom placed between slices of butter grilled pumpernickle. An undisputed champion

Gobbles of pan roasted turkey simmered and tastefully topped with sautéed zucchini and red peppers, diced bermuda onion, then draped with melted provolone on our own fresh baked focaccia… don’t pass me by!

These five select cheeses, jack, cheddar, swiss, american and cream cheese are topped with jalapeños, bacon and tomato on grilled 12 grain.

This marinated grilled chicken breast is topped with avocado, bacon, blended cheeses and served on a fresh baked grilled ciabatta.

Thick hand cut mushrooms sautéed in basalmic vinegar & olive oil, spinach, and lightly melted provolone cheese with a pinch of garlic, all nestled on a fresh baked grilled ciabatta.

This spicy treasure features a pepper-grilled marinated chicken breast smothered with jack-jalapeño cheese, served on grilled sourdough.

Believe it…“our own” fresh baked focaccia bread, a dash of basalmic mayonnaise and grilled chicken is topped off with marinated Roma tomatoes and provolone cheese.

Open-face pita topped with marinated grilled chicken, sauteed red peppers, red onions, garlic and oregano... and provolone, feta sauce, sundried tomatoes and fresh basil... A memory maker!

Our thin sliced sirloin topped with cheddar cheese, red onion, bleu cheese spread & spring mix on a Brioche bun.

This delicate roast of walnuts and turkey are joined together with lemon vinaigrette dressing, cucumber slices, spring lettuce mix, tomato & sprouts, served deli style on 12 grain bread.

Lightly smoked pan roasted turkey… add garden fresh sliced tomatoes, alfalfa sprouts, avocado and mayonnaise.

We gathered up the eggs for a perfect blend of egg salad combined with bacon, lettuce, tomato, avocado and mayonnaise on 12 grain bread.

Delicately grilled Gulf shrimp, avocado, bacon, goat cheese, grapefruit sections & fresh herbs served up on organic baby greens.

Savor this…field spring greens dressed with grilled chicken, caramelized pecans, sliced apples…don’t forget bleu cheese crumbles and our own apple cider dressing.

So uniquely different… mixed greens tossed with artichoke hearts, tomatoes and light olive oil vinaigrette. Topped with simmering sautéed chicken, onions, red peppers, mushrooms, oregano, light garlic and feta cheese.

Marinated grilled chicken breast sautéed with cashews, red peppers and just a hint of garlic. Served on a bed of romaine with tomatoes and lightly tossed with our Italian Parmesan dressing.

This unique creation is always a favorite…served on a chilled section of honeydew or a bed of greens, complemented by a fresh baked bran muffin.

A tempting array of chicken, water chestnuts and pineapple, topped with sliced almonds, served with a bed of greens.