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*Snack Board  22
bacon deviled eggs, pimento cheese, pickles, pork rinds, cajun boudin balls, cured salmon, grilled bread, salted butter crackers

*Charcuterie 5/per item
ask your server for today’s choices  

*Artisan Cheese Board  22
selection of five  cheeses & seasonal accompaniments 


Smoked Chicken Salad   16
shaved vegetables, creamy herb dressing, croutons, bacon

Romaine Salad   11
grana padano, croutons, caesar dressing

Earth n Eats Baby Lettuce    10
radishes, candied walnuts, grapes maple vinaigrette

Smoked Turkey Reuben   15
rye, swiss, house kraut, 1000 island
add our bacon 2

12 Hour Smoked Pork   15
pickled slaw, b&b pickles, challah bun

*Local Grass Fed Burger   17
pesto aioli, gouda, lettuce, marinated onions
add our bacon or fried farm egg   2


Fruit Parfait   9
greek yogurt, our granola, berries, local honey

Lemon Pancakes   12
maple syrup, whipped butter

Chicken & Waffle   18
buttermilk brined boneless thighs, hot maple glaze

*Farmers Breakfast   15
two farm eggs, skillet potatoes, choice of breakfast meat, & toast

*BLT Benedict    15
two poached farm eggs, our bacon, tomato jam, baby greens, skillet potatoes, hollandaise

Three Egg Omelet    14
smoked chicken, fines herbs,aged cheddar cheese

*Sirloin Steak & Eggs    24
skillet potatoes, béarnaise

Biscuit Gravy    18
two farm eggs, skillet potatoes  

Market Vegetable Quiche    15
baby greens, lemon dressing


Our Bacon
Pork Sausage
Maple Ham
Turkey Bacon
Smoked Chicken Apple Sausage
House Cured Salmon
Skillet Potatoes
Buttermilk Mashed Potatoes
Smothered Greens
Mac & Cheese
Seasonal Fruit

Brunch Cocktails  10

House Made Bloody Mary (or Maria)
Fresh ground horseradish, chive, & house pickles

Roll Call
Pomegranate port reduction, vodka, sparkling wine

Fresh squeezed orange juice, Blanc de Blanc

Organic white peach puree, sparkling


Owner/Chef: Art Smith
Executive Chef: Douglas Alexander
18% service charge will be added to parties of 6 or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.