Discove r Cit yV iewN C.co m's fre s h up d ate d loo k ! | 33
toast, breakfast tacos, an ultimate
barbecue bagel with bacon and special
concoctions of toasted breads with
different spreads and other foods,
like one topped with hummus,
candied pecans, pomegranate
seeds and basil and another that
included mascarpone, cranberries,
blackberries, strawberries, oats and a
rosemary-honey drizzle.
Lake Gaston Brewing Co., 124 Hay
St., plans to have a regular Sunday
brunch starting on Easter Sunday. Its
brunch will be from noon to 3 p.m.
and will have different offerings each
week, such as fresh-carved turkey or
ham and omelets.
Latitude 35, at 1217 Hay St., serves
brunch Saturdays from 8 a.m. to noon
and Sundays from 9 a.m. to 1 p.m.
You can get eggs, including omelets
and three kinds of eggs Benedict
(with ham, crabcakes or avocado
and tomato). Or go for griddle cakes
(French toast or pancakes) or for the
huevos rancheros breakfast wrap or
the Captain Burrito.
Bonefish Grill, at 210 Glensford
Drive, serves brunch Saturdays from
11 a.m. to 2 p.m. and Sundays from
10 a.m. to 2 p.m. Its menu includes
such dishes as seafood Johnny cakes
and eggs, crème brulee French toast,
an Oscar omlet and saucy shrimp and
grits.
Top, from left: Blue Moon
Cafe co-owner Nathan Cuffee
pours a customer a drink at
brunch; Blue Moon's hash
brown casserole; Margaret
Corrigan digs into her French
toast at Circa 1800; center:
Tony Puczylowski mixes drinks
at Circa 1800; bottom, from
left: Robyn Beery and Ashlee
Matlock ponder Circa's menu;
the Connell family eating at Blue
Moon
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