Brunch Menu

Offered July- September

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

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

“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.

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