Brunch Menu
Offered July- September
SALADS
Spring Salad, Spring Peas, Pickled Beets, Puffed Rice, Carrot Vinaigrette, Radish 12 GF/Vegan
+
Local Beet Salad, Pine Nuts, Goat Cheese, Honey, Citrus,
Grapefruit Dressing 14 GF
+
Mixed Greens Salad, Sunflower Green Goddess Dressing, Shaved Carrots, Asparagus, Sourdough Croutons 10
SNACKS
Buttermilk Biscuits (4) with
Honey Butter 8
+
Deviled Eggs (3),
Crème Fraîche, Fried Country Ham,
Chives* 9 GF
+
Seasonal Fruit Plate 8
+
Smoked Trout Dip, Red Bicycle Sourdough 14
+
Chilled Peas & Apricots, Snap Peas, Olive Oil, Aged Balsamic, Basil, Ricotta 14
Eggs & Entrees
“Steak & Eggs”: Grilled Sirloin, Salsa Verde, Braised Collard Greens, Hash Browns* 25
+
“Chicken & Biscuit”: Crispy Chicken, Tupelo Biscuit, Black Pepper Gravy, Sunny Side Egg* 20
+
Pork Belly BLT, Butter Lettuce, Tomatoes, Dukes Mayo, Mixed Green Salad* 22
+
Pancakes, Maple Syrup, Cultured Butter, Candied Bacon, Grated Cured Egg Yolk* 18
+
Crispy French Toast, Peach Preserves, Whipped Ricotta, Powdered Sugar 18
+
Vegan Overnight Oats, Bananas, Seasonal Fruit, Honey 16
+
Nashville Hot Chicken Sandwich, Cole Slaw, House Pickles, Potato Chips 20
+
“Tupelo Smash Burger”: Crispy Cheddar, Fried Onion, Black Pepper Dip, Fries* 22
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.*
Menu and pricing are subject to change.