Small Plates

SOUP DU JOUR – $8

Changes daily…

BACON TASTING – $9

A selection of three styles of thick cut bacon. Maple bacon, black pepper bacon and duck bacon.

DEVILED EGGS w/ FOUR FLAVORS – $8

Classic deviled eggs served four ways, topped with crispy bacon croutons, smoked paprika & garlic bread crumbs, house smoked trout and mushrooms duxelles. One of each.

OYSTERS ON THE HALF SHELL – $16

1/2 dozen of the freshest oysters from the East Coast, served w/ red wine mignonette & cocktail sauce.

OYSTERS “ROCK YOUR FACE OFF”– $13

Fried oysters served on the half shell with a Rockfeller aïoli.

Eggs

THE ENGLANDER – $14

Sliced hanger steak and poached egg over a toasted English muffin with tomato Hollandaise sauce. 

BAKED EGGS w/ TRUFFLE & LEEKS –$12

Two eggs baked with melted leeks, truffle butter and parmesean. Served with a small arugula salad and sourdough toast.

BAKED EGGS w/ CHORIZO & MANCHEGO –$12

Two eggs baked with in a spicy tomato sauce with chorizo sausage and Manchego cheese. Served with a small arugula salad & sourdough toast. 

PORK n’ GRITS –$13

Braised pork served over cheddar Anson Mill grits, topped with a sunnyside-up egg and crispy shallots. Served with sourdough toast.

HUEVOS RANCHEROS –$13

Oaxacan cheese quesadilla with black beans, two eggs over easy, salsa roja, sweet corn, scallions and sour cream.

OMELETTE –$11

Traditional omelette that changes with the market’s best offerings. Served with watercress and toast.

WILD MUSHROOM SCRAMBLE –$10

Roasted wild mushrooms and soft scrambled eggs finished with Vermont powdered cheddar, creme fraiche and toast.

EGG SANDWICH –$10

Two fried eggs & cheddar cheese with red onions,bibb lettuce & aioli. Served with a side of crisps or greens. Add bacon: pepper, maple or duck for additional $2.

Alternatives

GRANOLA – $8

House made maple granola and fresh seasonal fruits, served with Greek yogurt and honey or milk.

LAMB BURGER w/ GOAT CHEESE – $12

5oz of lean American lamb, served on a toasted roll with sliced onion & chevre goat cheese with a side of crisps or greens. Prepared medium-rare, unless specified.

HOUSE CURED SCOTTISH SALMON – $14

Scottish salmon cured with beet and dill, served with potato cakes, poppy seed creme fraiche and herb salad.

BUTTERMILK PANCAKES – $9

Fluffy buttermilk pancakes finished with summer berry syrup.

TOMATO & WATERMELON SALAD – $10

Heirloom tomatoes, fresh watermelon, goat cheese and mint with white balsamic vinaigrette.

BLT – $10

Heirloom tomatoes, thick-cut heritage pork bacon, bibb lettuce, garlic-lime aioli and served on ciabatta. 

FRIED CHICKEN – $12

Lemon-scented, buttermilk fried chicken drizzled with honey and hot sauce. Served with green tomato chow chow.

A few sides…

POTATO CAKES – $4

Crispy potato cakes served with a truffle creme fraiche.

CHEDDAR GRITS – $4

Creamy white Anson Mill cheddar grits.

ROOT VEGETABLE HOME FRIES – $5

Creamy white Anson Mill cheddar grits.

BUCKWHEAT PANCAKES – $5

Served with boiled apple cider and crunchy granola.

Dessert

BREAD PUDDING – $9

Brioche bread pudding served with a Bourbon caramel sauce, currants and fresh whipped sweet cream.

CHEESE PLATE – $14

Selection of three cheeses (changes daily) served with $13 baguette & raisin walnut bread. All cheeses from Stinky Brooklyn.