brunch. spring 2018.
available Saturday - Sunday 10am - 3pm
mimosas. bottomless. 15.00
bloody mary. 8.00
rebel farm salad. rotates weekly based on what our farmers lauren & jake harvest. 12.00 gf v
cheese. labneh. chiriboga bleu. house olives. pita. 14.00
biscuits & jam. housemade jams and biscuit. 5.00 vo
breakfast burger. potato bun. pimento cheese. over medium egg. red onion. fat tots 16.50 gfo
tasso & eggs. scrambled egg. tasso ham. fat tots. paisa slaw. 11.00 gfo
chicken & waffle. vanilla belgian waffle. fried chicken thigh. bacon maple syrup. 14.00 gfo
breakfast casserole. soft scrambled eggs. tots. mushroom. ground pork. lardon. scallion. 11.00 vo gfo
biscuits & gravy. ‘nduja gravy or black garlic mushroom gravy. arugula side salad. 12.00 vo
donut breakfast sandwich. sausage patty. over medium egg. arugula. green sauce. fat tots 13.00 vo
people’s breakfast two eggs any style. choice of meat. fat tots. toast. 13.00 vo gfo
fat tots. 2.00
tasso ham. 3.00
side vanilla belgian waffle. 3.00
breakfast sausage patty. 3.00
*These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
**20 percent gratuity will be added to all parties of 6 or more.
Executive Chef - Chris Martinez
Chef de Cuisine - Catie Reece