Transcription of SNACK S BRU N C H S C R A M B L E S
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BRUNCHMONDAY NIGHT $40 THREE COURSE MENU TUESDAY NIGHTFREE CORKAGE BUTTERMILK CHANNEL TOTE BAGS $18 { 20%gratuity will be added to parties of 8 or more.}EXECUTIVE CHEF CHRIS NORTONSNACKSGRAPEFRUIT WHEELS withENDIVE{5}WALNUT STICKY BUN{4}HOUSE-MADE PICKLES{4}MAPLE & BACON ROASTED ALMONDS{7}SCRAMBLESSERVED withTOAST HASH BROWNS & SALADHOUSE-CURED LOXGREEN ONION & CREAM CHEESEorESPOSITO S HOT SAUSAGEPEPPERS & ONIONSorROASTED MUSHROOMSSPINACH & GOAT CHEESE{14}SIDESSMOKED BACON{8}HASH BROWNS{6}BUTTERMILK BISCUITS{6}CHEDDAR WAFFLE{6}FRIES{7}BRUNCHHOUSE-MADE YOGURTBIBB LETTUCE KALE, RADISH, BABY CARROTSBLACK OLIVES & SHALLOT VINAIGRETTEPECAN PIE FRENCH , MOLASSES & TOASTED PECANSBUTTERMILK & POORFARM FARM MAPLE SYRUPHOUSE-CURED LOX CAPERS, GREEN ONIONS, CREAM CHEESENEW YORK RYE & ORGANIC GREENSHEIRLOOM BEAN STEW *.
B R U N C H MONDAY ★NIGHT $40 TTHREE BCOURSE MENU UESDAY NIGHT FREE CORKAGE ★ U TERMI LK CH AN O B GS $18 { 20% gratuity will be added to parties of 8 or more.} E X E C U T I V E C H E F C H R I S N O R T O N
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