brunch. summer 2018.

available Saturday - Sunday 10am - 3pm


drink specials.

mimosas. bottomless. 15.00

bloody mary. 8.00


small plates.

rebel farm salad. rotates weekly based on what our farmers Lauren & Jake harvest.  12.00 gf v

yogurt & granola. honey yogurt. sour cherry granola. house jam. fresh fruit. mint oil. 6.00

biscuits & jam. housemade jams and biscuit. 5.00 vo

cinnamon roll. pepitas. orange glaze. 5.00


large plates.

breakfast burger. milk bun. beer pimento cheese. over medium egg. red onion. fat tots   14.00 gfo

tasso & eggs. scrambled egg. tasso ham & rice. paisa slaw. 11.00 gfo

chicken & waffle. vanilla belgian waffle. fried chicken thigh. honey butter. maple syrup. 14.00 gfo

breakfast casserole. soft scrambled eggs. tots. mushroom. ground pork. lardon. scallion. 11.00 vo gfo

biscuits & gravy. boudin gravy. arugula side salad. 12.00 vo

chorizo biscuit. egg. cheddar. cilantro aioli. fat tots or salad. 13.00 vo

people’s breakfast two eggs any style. choice of meat. fat tots. toast. 13.00 vo gfo


add ons

egg 1.50

fat tots. 2.00

toast. 2.00                

bacon. 2.00

tasso ham. 3.00           

biscuit. 3.00

side vanilla belgian waffle  3.00

breakfast chorizo patty. 3.00


gf – gluten free / v – vegetarian / o - option


*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.

july 20, 2018