Brunch

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Menu Subject to Change

for the table

House Cinnamon Rolls 5/each

Chicken & Quail Terrine 9
 baby herb salad, pickled mustard seeds

Smoked Onion Dip 9
crispy garlic, scallions, potato chips

*Artisan Cheese Board  14
selection of three cheeses, candied nuts, fruit preserves, warm baguette

Mom's Banana Bread   10                                                                                                                    whipped mascarpone, honey butter

Crab Deviled Eggs  12/20                                                                                                                               by the half or dozen

Foie Gras Mousse 12 pickled fennel, brioche loaf

SANDWICHES AND SALADS

Smoked Chicken Salad   16
shaved vegetables, creamy herb dressing, croutons, bacon

Kale Salad    13
reggiano, focaccia croutons, caesar dressing
add spanish anchovies   2

Earth n Eats Baby Lettuce    11
red onion, candied pecans, feta, peach vinaigrette

12 Hour Smoked Pork   17
pickled slaw, b&b pickles, barbecue sauce, brioche bun

Smoked Salmon Burger    19
spicy aioli, mixed greens, pickled red onion, brioche

*Angus Burger   18
exceptional sauce, pepperjack, bacon jam, iceberg lettuce
add our bacon or fried farm egg   2

Chickpea & Black Bean Burger   14
tahini sauce, tzatziki, sumac onions, feta

Fried Egg & Cheddar Sandwich   15                                                                                                      choice of ham or bacon, brioche bun

BREAKFAST

Fruit Parfait   9
greek yogurt, our granola, berries, local honey

Lemon Pancakes   13
maple syrup, whipped butter

S'Mores French Toast   14                                                                                                                       brioche, marshmallows, chocolate sauce, graham crumble

Chicken & Waffle   18
buttermilk brined boneless thighs, hot maple glaze

*Farmers Breakfast   16
two farm eggs, skillet potatoes, choice of breakfast meat & toast

*BLT Benedict    16
two poached farm eggs, our bacon, tomato jam,
baby greens, skillet potatoes, hollandaise

Crab Omelet    17
skillet potatoes, baby green salad

*8oz Sirloin Steak & Eggs    26
skillet potatoes, sauce béarnaise

Brunch Bowl  15
cheddar grits, bacon & ham or kale & mushroom, two farm eggs

Chilaquiles   15
tortillas, smoky chili sauce, cotija, avocado, two farm eggs                                                                                add chorizo   3

SIDES   8

Geechie Boy Grits
Our Bacon
Pork Sausage
Maple Ham
Turkey Bacon
Chicken Apple Sausage
Skillet Potatoes
Curry Braised Collard Greens
6 Cheese Mac & Cheese
Seasonal Fruit

Brunch Cocktails   10

House Made Bloody Mary (or Maria)
Fresh ground horseradish, chive, & house pickles

Mimosa
Fresh squeezed orange juice, Blanc de Blanc

Mimosas for the Table  40                                                                                                                       bottle of sparkling wine, fresh orange juice

 

Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Danny Chavez, Miranda Rosenfelt
18% service charge will be added to parties of 6 or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.