EXECUTIVE CHEF – MATT CLANCEY
– Tues-Fri 10am-4pm –
Fried Chicken Sandwich
a buttermilk fried chicken breast topped with bacon, pimento cheese, iceberg lettuce and a cranberry compote. served on our brioche roll
Vegan Burger (V, Gf*)
curried chickpea burger topped with bibb and red leaf lettuce, a spicy aioli, pickled red onions, and tomato on a vegan bun.
Clementine Burger (Gf*)
topped with iceberg lettuce, tomato, red onion and mayo on our brioche bun.
Shrimp Wrap (Gf*)
grilled shrimp with sticky rice, bibb and red leaf lettuce, pickled asian slaw and yum yum sauce in a flour tortilla.
Tofu Wrap (V, Gf*)
fried tofu with sticky rice, bibb and red leaf lettuce, pickled asian slaw and a curried aioli in a flour tortilla.
sliced top sirloin with tzatziki,feta, lettuce, tomato and pickled onions.
Fried Fish Sandwich
beer battered and fried cod with creole remoulade and coleslaw on a brioche bun.
Shrimp And Grits (Gf)
sautéed shrimp served over monterey jack cheese grits in a lobster cream sauce and topped with shaved turner ham and garlic chives
Crab Dip (Gf*)
creamy house-made crab dip served with fried pita chips, carrots, celery and english cucumber.
Hummus Plate (V, Gf*)
roasted garlic hummus served with fried pita chips, english cucumber, carrots, celery, feta and a tomato-olive-basil tapenade.
Sweet Potato Pancakes
citrus-ginger butter, spiced pecans and maple syrup.
masa cakes, two fried eggs, queso fresco, tomatoes, cilantro cream and a red & black bean chili.
Rocktown Plate (Gf*)
two eggs any style, bacon, fried potatoes and wheat toast.
brioche french toast with citrus-ginger butter, whipped cream, fresh strawberries and maple syrup.
Vegan Brunch Plate (V, GF)
vegan chorizo, black bean chili, cilantro, plant based eggs, fresh avocado, fried potatoes, fried tofu, salsa and a spicy aioli. served with corn tortillas.
fresh tomatoes, whipped goat cheese, basil, pea shoots, olive tapenade vinaigrette and poached eggs on grilled sourdough baguette.
Goat Cheese Salad (V*, GF)
bibb and red leaf lettuce, whipped goat cheese, pickled red onions, grape tomatoes, radishes and toasted pistachios tossed in an olive tapenade vinaigrette.
Bleu Cheese Salad (V*, GF)
maytag bleu cheese, bibb, red leaf, and romaine lettuce, radishes, spiced pecans, granny smith apples with a maple cider vinaigrette.
Caesar Salad (V*, GF*)
chopped romaine with herbed croutons and parmesan. tossed with our vegan caesar dressing.