DONUTS "CHURRO STYLE"
Four cake donuts dusted with cinnamon and sugar served with warm caramel dipping sauce.
Vanilla yogurt layered with fresh berries topped with granola.
Four-egg omelette stuffed with sausage, bacon, ham, jalapeños, onions, tomatoes, and cheddar cheese.
Four-egg omelette stuffed with spinach, sautéed mushrooms, broccoli, tomatoes, and feta cheese.
Four-egg omelette stuffed with ham, onions, green peppers, sautéed mushrooms, and monterey jack cheese.
Build your own. Start with a four-egg omelette and choice of cheese.
Two split buttermilk biscuits, covered with bacon, sausage, ham, onions, and three scrambled eggs topped with country sausage gravy.
A healthier version of a breakfast sandwich served on berrywheat toast with scrambled egg whites, Swiss cheese, sliced tomatoes, avocado, and turkey sausage.
CORDON BLEU SANDWICH
Grilled sliced ham, scrambled eggs, and Swiss cheese topped with Hollandaise sauce. Served on a toasted pretzel bun.
Our version of a breakfast sandwich served on sourdough toast with two eggs cooked to order, cheddar cheese, sliced tomatoes, and three pieces of bacon.
Grilled artisan bread topped with avocado, pico de gallo, and two eggs cooked to order. Served with mixed greens dressed with Lemon Za’atar Vinaigrette.
THE TOASTED YOLK
Two slices of sourdough bread grilled with an egg in the middle of each. Cooked to order and served with your choice of breakfast meats.
SHRIMP & GRITS
Our signature cheese grits, topped with sautéed garlic shrimp, bacon, and diced tomatoes.
Two flour tortillas filled with a heaping scoop of 12 hour smoked lean brisket, scrambled eggs, roasted potatoes, and cheddar cheese. Served with pico de gallo and tomatillo salsa.
Three eggs scrambled with green chiles, onion, potatoes, sausage, and cheddar cheese. Wrapped in a large tortilla topped with salsa, homemade queso, and topped with pico de gallo.
Three buttermilk pancakes with whipped butter and syrup.
Three pieces of sourdough French toast grilled golden brown and dusted with powdered sugar. Served with syrup.
GRANOLA APPLE FRENCH TOAST
Big stack of French toast glazed with cinnamon-apple compote and topped with fresh granola.
One extra-deep Belgian waffle with whipped butter, syrup, and powdered sugar.
(Formally known as the Benedict) Two English muffin halves topped with Canadian bacon, two poached eggs, and hollandaise sauce.
WEST COAST ARNOLD
Two English muffin halves topped with Cajun turkey, bacon, tomato, guacamole, two poached eggs, and topped with Cholula ranch.
Two English muffin halves topped with sausage, onion, jalapeños, two poached eggs, and queso sauce.
SOUTHERN FRIED ARNOLD
Two biscuit halves topped with two hand-battered chicken tenders, two poached eggs, and covered with country sausage gravy.
Two English mufﬁn halves topped with salmon, spinach, two poached eggs, and hollandaise sauce.
TWO EGGS BREAKFAST
Two eggs cooked to order with your choice of breakfast meat and a buttermilk biscuit.
TWO EGGS BREAKFAST DELUXE
Two eggs cooked to order with your choice of breakfast meat, choice of grits or hashbrown casserole, and buttermilk biscuit.
TWO EGGS AND A CAKE
Two eggs cooked to order, served with your choice of breakfast meat with your choice of hashbrown casserole or grits and one pancake or french toast.
BISCUITS AND GRAVY
Two split buttermilk biscuits smothered in country sausage gravy.
HAM AND EGGS
Grilled ham served with two eggs cooked to order.
PORK CHOP BREAKFAST
Two 5 oz. bone-in pork chops served with two eggs cooked to order with buttermilk biscuit and your choice of hashbrown casserole or grits.
Four eggs scrambled with smoked brisket, sautéed onions, jalapeños, and cheddar cheese, and topped with homemade queso.
Four eggs scrambled with onions, green peppers, tomatoes, spinach, mushrooms, monterrey jack cheese, and topped with homemade queso.
SOUTHWEST BREAKFAST BOWL
Kale, quinoa, bulgur wheat, brown rice, rosemary chicken, sausage, cherry tomatoes, black beans, jalapeños, and guacamole tossed in our tomatillo salsa and topped with two eggs cooked to order.
GARDEN BREAKFAST BOWL
Kale, quinoa, bulgur wheat, brown rice, cherry tomatoes, onions, spinach, mushrooms, sliced avocado and broccoli tossed in our Lemon Za’atar Vinaigrette.
STEEL CUT OATS
Topped with brown sugar and choice of strawberries, blueberries, raisins, or bananas.
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