Brunch Menu
Southern-Style Buttermilk Biscuits
Handcrafted Apple & Pear Sausage Gravy
8
Meat, Grits & Two Eggs
Choice of Applewood Smoked Bacon or Sausage Patty
9
“Southern Crunch” Toast
Warm Maple Syrup
9
Tart du Jour
Savory Tart, Changes Daily
11
“Leaning Tower” Of Beets
Gold & Red Chioggia Beets, Haricots Verts, Lightly-Dressed Tomatoes,
White Balsamic Vinaigrette
11
House-Made Pastrami Hash & Eggs
Fresh Fruit
12
“B.L.A.S.T” Sandwich
French Fries
12
Potato Pancake
Cured Salmon, Scallions, Crème Fraîche & Caper Sauce,
Pickled Watermelon Chutney
13
Crawfish Scramble
Red & Green Peppers, Onions, Vine-Ripe Tomatoes
14
Pork & Duck Confit “Monte Cristo”
Foie Gras Butter, Swiss Cheese
15
“Bayou” Crêpes
Langoustine & Crab Meat, Tomatoes, Spinach, Chipotle Mornay Sauce
15
Side of Bacon, Sausage, Fresh Fruit, Grits or Fries – 4/Each
Can of Pepsi, Diet Pepsi or 7 Up – 2/Each
Bottled Water, Juice, Iced Tea, Root Beer – 4/Each
French Press Coffee or Tea – Small 4 / Large 7
Blood Orange Mimosa – 6
Chef : John Robert Kennedy
Sous Chef : Jake Hoyer