Eggs in house-made pomodoro sauce with fresh basil and feta cheese, served with crostini.
12
sliders
Craft beef blend sliders served as a pair on brioche with calabrian chili aioli and mike’s hot honey, garlic cheese curds, red onion, ccrispy jalapeños, arugula, furikake, fried garlic.
13
the tony
Extra-large rigatoni pasta simmered in our pomodoro made from San Marzano tomatoes and fresh garlic.
Protein adds Fried or Grilled Chicken — 7 Meatballs — 10
15
sliders
Craft Beef Blend Sliders served as a pair on Brioche with Calabrian Chili Aioli and Mike’s Hot Honey, Garlic Cheese Curds, Red Onion, Crispy Jalapeños, Arugula, Furikake, Fried Garlic.
13
candied bacon
9
the tony
Extra Large Rigatoni Pasta simmered in our Pomodoro made from San Marzano Tomatoes and Fresh Garlic.
Protein adds Fried or Grilled Chicken — 7 Meatballs — 10
14
BLOOMING BENNIES
MUSHROOM MORNING BENNY
Mushroom and Spinach mixture served inside our split apart Bread with our Hollandaise Sauce, served with a beautiful poached Egg.
14
THE DEEP DIVE BENNY
Shrimp and Crab served in our Boule Bread served with our Hollandaise Sauce, served with a beautiful poached Egg.
19
THE B.E.C.K.Y
Bacon and Poached egg. Served in our Boule Bread served with our Hollandaise Sauce.
15
SANDWICHES
THE THICKNESS
Bacon, Eggs to order, Cheddar Cheese, served on Sourdough Bread.
13
THE HEN AND THE EGG
Deep Fried Chicken Thigh served with Vietnamese Slaw, Fried Egg and Yuzu Aioli served with Breakfast Potatoes.
15
THE BREAKFAST CLUB
Our MASSIVE club Sandwich served between three pieces of Bread Housing Turkey, Ham, Bacon, Lettuce, Tomato and Mayo.
17
OMELETS
THE MEATS
A Bacon, Ham and Chorizo Omelet cooked with shredded Cheese, served with Potato Hash.
16
THE CHILI-IFORNIA OMELET
A Spinach, Arugula and Heirloom Tomato Omelet with Feta Cheese served with Avocado Mash and Potato Hash.
15
THE NO-SIESTA FIESTA
A Chorizo Omelet cooked with Peppers and Onions topped with Chipotle Crème served with Potato Hash.
16
sliders
Craft Beef Blend Sliders served as a pair on Brioche with Calabrian Chili Aioli and Mike’s Hot Honey, Garlic Cheese Curds, Red Onion, Crispy Jalapeños, Arugula, Furikake, Fried Garlic.
13
THE FOREST FEAST
A Mushroom and Spinach omelet with Feta cheese topped with Warm Whipped Feta and served with Potato Hash.
15
the tony
Extra Large Rigatoni Pasta simmered in our Pomodoro made from San Marzano Tomatoes and Fresh Garlic.
Protein adds Fried or Grilled Chicken — 7 Meatballs — 10
14
CANTINA DELIGHTS
THE CHORIZO KICKSTART
Scrambled Eggs, Chorizo, Queso Fresco, Avocado, Chipotle Crema all wrapped in a warm Tortilla served with Salsa Verde.
14
THE CHILI-N-QUILES
Fried Corn Tortillas cooked in a warm Salsa Verde, garnished with Queso Fresco, Cilantro, Pickled Onion with your choice of Egg.
12
CLASSICS
THE MORNING GLORY
Eggs cooked to order with a side of Bacon or Chicken Breakfast link Sausage Toast and our house-made Potato hash.
13
THE BRUNCH BOUNTY
Eggs cooked to order with a side of Bacon, Potato Hash, and a Sugar Studded Waffle.
14
THE GRAVY TRAIN
2 Cat Head Biscuits topped with our house-made Sausage Gravy.
13
THE NEW CHICK ON THE BLOCK
2 Sugar Studded Waffles alongside our Crispy Fried Chicken Thighs drizzled with Hot honey and served with Syrup on the side.
20
mexi hash
Chorizo cooked with Peppers and Onions served on a bed of Potato Hash and Queso Fresco, served with an Egg of your choice.
15
OUT THE GARDEN HASH
Cauliflower, Mushroom, Brussels and Spinach Sautéed served on a bed of Potato Hash and Queso Fresco, served with an Egg of your choice.
14
HEALTHY
HIPSTER TOAST
Chunky Avocado Mash served with Eggs your way with Arugula Salad and Sauce Vierge, Everything Seasoning and Micro Herbs.
18
QUINOA MEDITERRANEAN
Warm Quinoa served with a Sauce Vierge, Feta Cheese, Chopped Spinach, Marinated Olives, Cucumbers and White Balsamic Tomatoes with a Parmesan Crisp.
13
BEET THE SALMON
In house Beet Cured Salmon served on Sourdough Bread with Fromage Blanc, Caper, Pickled Onion, Dill, Cracked Black Pepper and Olive Oil and Arugula Salad.
16
SALADS
CAESAR SALAD
Romaine lettuce tossed in our Caesar dressing topped with an abundance of finely shredded Parmesan cheese, Paprika Toasted Bread crumbs.
Grilled or Fried chicken +7 Carne Asada +11 Shrimp +8
14
MELON MIRAGE
Cucumber alongside Cantaloupe balls, Citrus Segments, Pulled Burrata, Prosciutto, Fine Herbs, Crushed Red Pepper, Olive Oil, and White Balsamic.
11
SUNRISE COBB
Mixed Greens tossed together with Pickled Vegetables, Heirloom tomatoes, Fried Prosciutto, Poached egg, Citrus vinaigrette.
16
FRESH FROM THE GRIDDLE
THE NUTTY PROFESSOR
Nutella filled Crepe topped with Candied Pecans, Coco Pebbles, Whipped Cream and Powdered Sugar.
15
THE FLIGHT OF THE WAFFLES
3 Sugar Studded Waffles with the flavors of Bananas Fosters, Wild Berry Waffle and Butter Pecan Waffle.
16
THE HAM-AZING CREPE
Crepe filled with Ham, Cheese and topped with our house made Spicy Mayo.
15
BACK TO THE SHIRE
Crepe filled with our blend of mushroom, spinach and feta cheese, drizzled with warm whipped feta sauce on top.
15
NOT YA MAMA’S FRENCH TOAST
Thick-cut Brioche Bread dipped into our French Toast in between Peanut Butter and Jelly, Whipped Cream, Wild Berry Compote.
16
THE MR. ROGERS
Two Sugar Studded Waffles, topped with Whipped Cream, Fruity Pebbles, Pop Rocks, Maraschino Cherries, Wild Berry Compote.
12
sliders
Craft Beef Blend Sliders served as a pair on Brioche with Calabrian Chili Aioli and Mike’s Hot Honey, Garlic Cheese Curds, Red Onion, Crispy Jalapeños, Arugula, Furikake, Fried Garlic.
13
BERRY DELIGHT
Wild Berry Compote filled Crepe topped with Blueberry Whipped Cream and seasonal Berries.
15
the tony
Extra Large Rigatoni Pasta simmered in our Pomodoro made from San Marzano Tomatoes and Fresh Garlic.
Protein adds Fried or Grilled Chicken — 7 Meatballs — 10
14
*Notice: These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Craft Beef Blend Sliders served as a pair on Brioche with Calabrian Chili Aioli and Mike’s Hot Honey, Garlic Cheese Curds, Red Onion, Crispy Jalapeños, Arugula, Furikake, Fried Garlic.
13
LAVENDER COLLINS
Empress Gin, Lavender Syrup, Lemon, Soda. Garnished with Lavender or Lemon Wheel.
16
the tony
Extra Large Rigatoni Pasta simmered in our Pomodoro made from San Marzano Tomatoes and Fresh Garlic.
Protein adds Fried or Grilled Chicken — 7 Meatballs — 10
Rich fudgy cake layered with smooth chocolate icing, covered in chocolate shavings Miso Caramel, Smoke Sea Salt, and Garnished with Sesame Tuille.
12
CHEFS CRÈME BRULEE
Creamy Custard topped with a brittle layer of caramelized sugar, garnished with fresh berries.
8
Tiramisu
Layers of espresso drenched ladyfingers separated by mascarpone cream, dusted with cocoa powder, and topped with toasted almonds.
8
sliders
Craft Beef Blend Sliders served as a pair on Brioche with Calabrian Chili Aioli and Mike’s Hot Honey, Garlic Cheese Curds, Red Onion, Crispy Jalapeños, Arugula, Furikake, Fried Garlic.
13
RED VELVET CAKE
A red hued chocolate layer cake, filled and topped with a smooth cream cheese frosting, finished with chocolate drizzles, surrounded by red cake crumbs, and freeze dried raspberry powder.
12
the tony
Extra Large Rigatoni Pasta simmered in our Pomodoro made from San Marzano Tomatoes and Fresh Garlic.
Protein adds Fried or Grilled Chicken — 7 Meatballs — 10
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