SMALL PLATES• FRIED GREEN TOMATOES

• AVOCADO CROSTINI

• YOGURT & GRANOLA

• PEAR SALAD

• CHICKEN POLENTA SOUP

ENTRÉES• AVOCADO TOAST & EGGS

• SHAKSHUKA

• CRAB BENEDICT

• APPALACHIAN BREAKFAST

• BLUEBERRY FRENCH TOAST W/ PORK BELLY

• BANANAS FOSTER PANCAKE

• SALMON GRIT CAKE

• PORK BELLY HASH

one small plate, one entrée, and bottomless coffee/tea ········· $23

BRUNCH PRIX FIXEBRUNCH PRIX FIXE8

* As mandated by this state's food code manual, all restaurants are required to communicate the following statement to its patrons: This dish is prepared using raw ingredients that may be under-cooked. Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. If you have a nut

allergy please alert your server immediately and please note all of our fried foods are fried in cottonseed oil. 5.15.17

(GF) = Gluten Free options available. Please alert your server to any food allergies.

SMALL PLATES• FRIED GREEN TOMATOES basil, goat cheese grits, roasted red pepper coulis

• AVOCADO CROSTINI farmer’s cheese, aleppo pepper, red chili honey drizzle, rustic bread crostini

• MOUNTAIN YOGURT & GRANOLA house-made granola with sunflower seeds and panna cotta yogurt topped with blueberries and jam

• PEAR SALAD boston bibb lettuce, farmer’s cheese, ‘grown-up’ honey mustard

ENTRÉES• AVOCADO TOAST & EGGS farmer's cheese, aleppo pepper, red chili honey drizzle, two fried eggs*, mixed greens

• SOUTHERN SHAKSHUKA (GF) two baked eggs*, goat cheese grits, avocado, creole sauce

• GULF COAST LUMP CRAB BENEDICT* buttermilk biscuit, hollandaise, peperonata served with potato cracklins

• APPALACHIAN BREAKFAST sausage, cider pork black-eyed peas, roasted onion, potato cracklins, two fried eggs*

• BLUEBERRY CHALLAH FRENCH TOAST with heritage pork belly

• BANANA PUDDING LAYERED PANCAKES tall stack with foster rum sauce

• SOCKEYE SALMON* ‘LOADED’ GRIT CAKE goat cheese grits, red onion, capers, cream cheese crème fraîche

• APPLE CIDER PORK BELLY HASH tarragon potato cracklins, two poached eggs*