Reserve Your Brunch Table for This Sunday.
Carmelized flaming bananas bathing in a decadent house Foster sauce atop a stack of French toast. Served with dulce de leche whipped cream.
Creme Brulée stuffed pancake stacks, with bourbon barrel aged maple syrup, raspberry coulis, fand resh berries.
Fresh crab and shrimp cakes, topped with poached eggs, Hollandaise, on top of toasted house made sourdough. Garnished with local greens dressed in champagne vinaigrette.
Heirloom creamy and cheesy grits topped with sautéed jumbo shrimp in a spiced butter sauce. Garnished with house made bacon.
Waygu brisket and beef cheek strudel, topped with a poached egg and Bearnaise sauce. Served with an heirloom tomato with fresh basil microgreens and drizzled with 12-year balsamic vinegar.
Gin and Beet infused Salmon Lox Rosettes, house made cream cheese, pickled red onions, capers, toasted everything bagel.
Locally raised free range Amish eggs, rolled into a French style omelet. Filled with locally grown chestnut and oyster mushrooms, fresh spinach, house made bacon, and house made spinach ricotta cheese.
Grandma Lucy’s fried chicken topped with savory sausage gravy on top of a waffle with a drizzle of bourbon barrel maple syrup.
Fresh avocado, on top of house made sourdough toast with heirloom tomatoes. Served with a vegan scramble of curried soft tofu, mushrooms, and spinach.
Locally raised free range Amish eggs, rolled into a French style omelet. Filled with locally grown chestnut and oyster mushrooms, fresh spinach, house made bacon, and house made spinach ricotta cheese.
Deep dish mac and cheese topped with Chorizo, fresh corn, and black beans, served in a hand made flaky pie crust.
Local carrots, tomatoes, red onions, eggs, mushrooms, baby arugula, artisan greens, with another seasonal vegetable from our farmers, house made spinach ricotta cheese, and champagne vinaigrette.
Reserve Your Brunch Table for This Sunday.
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