Two of the questions we most often hear from our guests as they choose sides for their morning meals are, “A salad?” which is followed invariably by, “For breakfast?” to which we reply, “You bet!” because, why not?

Potatoes, breakfast’s customary breakfast pairing, are always good and filling, but because they take more than just a little time to digest, we want to give you the option of choosing something red, green and local to compliment your protein and your toast.

In fact, we think you’ll find that pairing a salad is rather subtle and enjoyable. Consider this perfectly and acidicly balanced combination: our PDX Omelet (made with chevre and a medley of fresh, locally sourced mushrooms) with rye toast and a mixed-green-cucumber-and-tomato salad dressed with olive oil, lemon juice and sea salt?

Sounds good, right?

Of course, you can still have potatoes to pair with your omelet and your choice of toast (white, wheat, rye of English muffin). Or, for $1 more, you can choose a cup of fruit. Speaking of dollars, we can also, for a $1 more, make your omelet with egg whites, or can pair the whole shebang with a housemade biscuit.*

We know that seems like a lot of choices to make so early in the morning, but that’s democracy for you. Your real decision is which omelet to pair with your pairings.

And if the PDX doesn’t excite you, perhaps these others will. There’s the simple standard Ham and Cheddar omelet (no description necessary) or its Rocky Mountain cousin, the Denver omelet (basically a Ham and Cheddar omelet into which we fold red peppers and onions).

Of course, you can always choose to make your salad into your omelet by opting for the Cobb (grilled chicken, bacon, tomatoes, avocado and blue cheese crumbles).

And if all that’s too meaty for you, you can opt for our Veggie Sausage Scramble (eggs, broccoli, farmhouse cheddar and veggie sausage).

And if all that still sounds both too meaty and too cheesy, you can always shoot for our Tofu Scramble, made with an assortment of seasonal vegetables and tofu courtesy of Ota, located just across the river.

*A heads-up: our biscuits are made with bacon fat, Southern-style, so they’re made with not only the essence of meat, but the essence of the meat of pigs, as well.