Brunch

Served Saturday & sunday 10-2pm

Kale Salad: cabbage, toasted almonds, shaved parmesan, lemon-dijon vinaigrette

 

 

Ahi Salad*: 5 spice 3-Grid dressing, cucumber, tomato, avocado, greens, scallions

 

 

Seared Steak Salad*: mixed baby lettuces, shaved red onion, avocado, blue cheese, bacon lardons, blackberry balsamic vinaigrette

 

 

Seasonal Vegetable Hash*:  roasted peppers, potatoes, onions, poached eggs

 

 

Breakfast Enchiladas: scrambled eggs, jack cheese, roasted potatoes, tomatillo sauce, in-house masa tortillas

 

 

Croque Madame*:  toasted brioche, applewood bacon, gruyere cheese, mornay sauce, fried eggs

 

 

Brioche French Toast: accents of orange and vanilla with strawberries, whipped cream

 

 

Steak and Eggs Skillet*:  shoulder tender, onions, potatoes, seasonal vegetables, poached eggs

 

 

Pork Belly and Eggs Skillet*:  confit pork belly, potatoes, seasonal vegetables, onions, ponzu sauce, poached eggs

 

 

Fig BrulĂ©e:  prosciutto, golden ale chevre, balsamic rosemary raspberries

 

 

Tomato Basil Soup: fire-roasted tomatoes, basil oil, clove, grilled cheddar on brioche wedge

 

 

 

 

 

Served with roasted potatoes or local green salad with lemon-dijon vinaigrette

 

Hop Seasoned-Pork Belly Benedict*: buttermilk biscuit, porter stone-ground mustard hollandaise

 

 

Roasted Mushroom Scramble:  seasonal mushrooms, caramelized onions, spinach, goat cheese

 

 

Schooner Burger*:  grass fed beef, white cheddar, local lettuce, heirloom tomatoes, porter stone-ground mustard, house made aioli, dill pickles

 

 

Pulled Pork:  slow-braised pork, Carolina style barbecue sauce, cider vinegar slaw

 

 

Pulled Pork: fresno aioli dressed slaw

 

 

Steak Melt*: seared shoulder tender, fried egg*, pickled fresnos, provolone cheese, smoked aioli