Saturday Brunch and Lunch

Sunday Brunch is served SUNDAY ONLY from 10 a.m. – 3 p.m.
All eggs are free range and sourced from local family farms.

300 East Brunch

SATURDAY BRUNCH (served until 3 p.m.)

Breakfast Tacos ~ Local Chorizo, Crispy Potatoes, Scrambled Farm Egg*, Queso Fresco, Corn Tortillas 12

Spicy Chicken Biscuit 8

Sausage Gravy Biscuit 7.5

Egg & Cheese Biscuit ~ Scrambled Egg*, Cheddar 7.5

Heritage Farms Bacon 4

Dukes White or Wheat Toast 3.25

NC Milled Grits 3.25

One Scrambled Farm Egg* 1.75

 


SATURDAY LUNCH (served until 3 p.m.)

Chicken Biscuit Picnic Box for Two ~ Buttermilk Fried Chicken Breasts, Freshly Baked Biscuits, Lusty Monk Mustard, Seasonal Slaw, Mac & Cheese or Potato Salad, Served with 2 Cans of Wine 21

Snack Board ~ Rotating Selection of Dips and Spreads with Accompaniments
One 18 / Two 21 / Three 24

Baked French Onion Soup ~ Provolone, Croutons 7

Sweet Potato Ravioli ~ Gorgonzola Cream, Toasted Walnuts 13

Hummus ~ Pita Wedges, Marinated Olives, Veggies 9

Housemade Pimento Cheese ~ Saltines & Veggies 8

Chesapeake Style Crab Cakes ~ Seasonal Slaw, Remoulade 13.75

Baked Marinated Vermont Goat Cheese ~ Roasted Garlic, Sun-Dried Tomatoes, Your Mom’s Baguette 11.25

Joyce Farms Chicken Salad ~ Local Leaf Lettuces, Crudites, Fruit, Toasted Pita 11.5

Black Bean and Chicken Tortilla ~ Brown Rice, Monterey Jack, Cheddar, Avocado, Lime Crema, Housemade Salsa 13.5 / Without Chicken 10.5

Today’s Soup ~ Cup 4.5/ Bowl 6.5

Salads (dressing on the side)

Salad Additions ~ Springer Mountain Farms Chicken Breast 4 
Verlasso Sustainable Salmon 12.5 Domestic Shrimp 7.5
Grilled Tofu 3.25 Chesapeake Style Lump Crab Cake 13

Simple ~ Local Greens, Pickled Shallots, Seasonal Vegetables, Buttermilk Ranch  5.5

Fall  ~ Port Cherries, Vermont Goat Cheese, Toasted Nuts, Local Greens, Pancetta Dressing 12

Seared Ahi Tuna* ~ Local Greens, Avocado, Fried Wontons, Seared Rice Cake, Sesame Dressing, Wasabi, Shoyu 15.25

Sandwiches (served with one side)

Asian Tuna Burger ~ Thai Chili mayo, Seaweed Salad, Pickled Ginger & Wasabi on Duke’s Brioche 15

Grilled Shrimp BLT Panini ~ Heritage Farms Bacon, Pepper Cheese, Arugula, Tomato Aioli on Sourdough 13.25

Brasstown Beef Grass Fed Burger (or substitute a Beyond Burger) ~ Duke’s Brioche, Local Lettuces, Red Onion, Pickle 14.75
Additions ~ Pimento Cheese, Avocado, Bacon,
Cheddar, Gorgonzola, Sauteed Mushrooms 1.25 each

Chesapeake Crab Cake ~ Seasonal Slaw, Remoulade,
Duke’s Brioche 16

Avocado BLT ~ Heritage Farms Bacon, Tomatoes, Local Leaf Lettuce, Mayo on Whole Wheat Sourdough 9.75

The Usual ~ Joyce Farms Chicken Salad, Asparagus, Mushrooms, Cheddar Baked Open-Faced on a Hoagie 13

Lunch Sides 3.25

Black, Beans, Brown Rice, Potato Salad, Fresh Fruit, Buttermilk Mashed Potatoes, Jalapeno Potato Cake, Kettle Chips, Today’s Vegetable, Today’s Side

 

Desserts

Seasonal Cheesecake – 6

Callebaut Brownie with Vanilla Ice Cream, Chocolate Sauce & Caramel – 6.5

Housemade Ice Cream or Sorbet – 3.5

Dessert Feature – Ask your server


* Consumer advisory: This item may be served raw or undercooked. Eating raw or undercooked meat, seafood or eggs increases your risk of contracting a foodborne illness, especially if you have certain medical conditions.