Transcription of Chef de Cuisine – FALL – BRUNCH
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Chef de Cuisine – FALL – BRUNCH
FALL BRUNCH *Egg 2 Sausage 3 Bacon 3 Waffle 3 Toast 2 Biscuit 2 Fried Potatoes 3 French Fries 5 Grits 3 Fruit Cup 3 Potato Chips 5 Gravy 3 STARTERSK renz Burger PICKLE + HERB ROUILLE, GRIDDLED CHEDDAR, CARAMELIZED ONIONS, ROASTED MUSHROOMS SINGLE 8 | DOUBLE 12 Fried Chicken Sammy COUNTRY HAM, CHEDDAR, CARAMELIZED ONION + THYME AIOLI, BREAD + BUTTER PICKLES 13 Cast Iron Mac + Cheese CHEDDAR, GRILLED PIQUILLO PEPPERS, CRISPY COUNTRY HAM, GOAT GOURNAY CHEESE 8 Grain Salad WHIPPED RICOTTA, ROASTED BEETS, PICKLED CARROTS, PRESERVED LEMON, PISTACHIOS 13 Chicken + Waffle FRIED CHICKEN, SORGHUM MOLASSES, BRAISED GREENS 14*Country Ham Hash EGG, BENTON S HAM, ROASTED ROOT VEGETABLES, HARISSA AIOLI 12*Braised Beef + Potatoes BRAISED SHORT RIB, FRIED EGG, SPICED CONFIT POTATOES, MILK GRAVY 12 Squash Toast FALL SQUASH SPREAD, RADISH, BEETS, BENNE SEED, GREENS, GRILLED HOUSEMADE BREAD 12*May be served raw or undercooked. Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
– FALL – BRUNCH *Egg 2 Sausage 3 Bacon 3 Waffle 3 Toast 2 Biscuit 2 Fried Potatoes 3 French Fries 5 Grits 3 Fruit Cup 3 Potato Chips 5 Gravy 3 STARTERS Krenz Burger PICKLE + HERB ROUILLE, GRIDDLED CHEDDAR, CARAMELIZED ONIONS, ROASTED
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