{ Cocktails }

CORDI A L + B U B B L E S = $14
Ora nge & Basil | H ib iscu s | Rasp be rry
S EEL BAC H

BL O O DY M A R Y

C AT YWAM PUS

JUN E BUG

Cucumber Vodka,
McClures Spicy Mary,
Pickle Platter

Whiskey, Mezcal,
Green Chartreuse,
Pineapple, Jalapeno

Pimms, Chartreuse,
Aperol, Cucumber,
Mint, Champagne

$14

$13

$ 14

Brioche, Pastry Cream,

Belgian Chocolate | 6

SUGAR BISCUITS
Bourbon Blueberry Jam | 4

BUTTERMILK BISCUITS
Steens Butter | 3

{ Coffee & Tea }

Poudly Serving

C O UN T E R C U L T U R E C O F F E E
Espresso | 3
Americano | 4
Cappuccino | 5
Latte | 5
Tea | 4

S HA K S H U K A
Poached Eggs, San Marzanos Masala,
Feta, Sally Lunn Toast | 13

STEAK & EGGS

Marinated Bavette, Sunny Side Eggs,
Roasted Peppers, Cornbread
Panzanella | 18

G R E E N E G G S & HA M
Pozole Verde, Soft Boiled Egg, Hominy
Grits, Tasso | 14

{ Late Risers }

SHRIMP & GRITS

BBQ Shrimp, Cheddar Grits,

Mushrooms, Tasso | 24

B E E T B U RG E R
Ground Beets, Oats, Special Sauce,
Toasted Brioche | 14

GRILLED PIMIENTO CHEESE

Bacon Marmalade, Sally Lunn
Bread | 10

$14

{ Fowl Play }

CH ICKEN TEN D E R B ASK E T

Spicy Sorghum Mustard | 15

CHICKEN & EGG BISCUIT

Fried Chicken, Deviled Egg Sauce,
Dill Pickle | 13

BIRDIES IN A BLANKET
Waffle Fried Chicken, Smoked
Cinnamon Sugar | 14

CH OPPED CH IC K E N SALAD
Benne Seed Tahini, Pickled
Red Onions, Soy Vinaigrette,
Wontons | 15

{ Fom the Sidelines }

CRIS PY POTATO SALAD

Shallot Aioli, Capers, Herbs | 9

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BAKED H EIRL O OM GR ITS

Green Chili Queso | 9
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BA K ED F R ENCH T OAST
Spiked Maple Syrup | 11
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P I G G I E P LAT E
Breakfast Sausage &
Crispy Bacon | 8

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PAIN SUISSE

Buttermilk Biscuit, Breakfast Sausage,

Egg & Gruyere Custard | 13

Cinnamon Streusel | 5

CHRISTMAS CASSEROLE

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S W E E T P O T AT O C O F F E E C A K E

KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK

{ Baked }

{ Early Birds }

Bourbon,
Pierre Ferand,
Bitters, Champagne

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100B FORS YTH New York, New York 1 0 0 0 2

| Phone 64 6.3 68.924 0

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EXECUTIVE CHEF

Sarah Simmons | F R E N C H S T Y L E P A S T R I E S P R O V I D E D b y The Baking Beans Clarice Lam