EXECUTIVE CHEF – MATT CLANCEY
Brunch is served every Saturday / Sunday from 10AM – 3PM
– Handhelds & Apps –
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.
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.
– Brunch Plates & Salads –
Sweet Potato Pancakes
citrus-ginger butter, spiced pecans and maple syrup.
Salmon Benedict (Gf*)
house-smoked salmon, arugula, and two medium poached eggs over an english muffin with béarnaise sauce and your choice of side.
masa cakes, two fried eggs, queso fresco, tomatoes, cilantro cream and a red & black bean chili.
Biscuits & Gravy
biscuits smothered in sausage gravy.
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.
Breakfast Burrito (GF*)
scrambled eggs, sausage, jack cheese, black bean chili and fried potatoes in a flour tortilla topped with salsa and cilantro crema.
Vegan Burrito (V, GF*)
plant based eggs, vegan chorizo, black bean chili and fried potatoes in a flour tortilla topped with salsa and a spicy vegan aioli.
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.