BRUNCH

Menu is subject to change on special days
(limited Dinner menu served on graduation day)

Served Saturday & Sunday starting at 10 AM
BEIGNETS
 espresso cream, powdered sugar
6
SHRIMP & CORN FRITTERS
 roasted corn, onion, pepper, remoulade
10
BISCUIT & GRAVY
sausage gravy, potato crisps
6
 HOUSE MADE GRANOLA
whipped honey yogurt, fresh fruit
8
 PEACHES & CREAM PANCAKES
peaches, sweet chantilly, roasted almonds
12
 BREAKFAST BOWL
scrambled eggs, Conecuh sausage, bacon, McEwen & Sons gouda grits, fruit, fried potatoes
13
SMOKED CHICKEN FARM SALAD
crisp lettuces, tomatoes, farm eggs, smoked bacon, creamy dill ranch
14
GRILLED SALMON
spring mix, blueberries, bagel crisps, lemon creme fraiche, shaved asparagus, charred rosemary vinaigrette
15
STEAK & HASH
flat iron, sweet potato hash, peppers, onions, bacon vinaigrette, parmeson, fried egg
19
SALMON PATTY BENEDICT
house smoked salmon, scratch made biscuit, poached eggs, redeye hollandaise
14
“RIVER” BURGER
fried egg, white cheddar, smoked bacon, bibb lettuce, potato crisps
13
FRIED EGG SANDWICH
bibb lettuce, tomato, bacon, smoked mayo, potato crisps
12
LOW COUNTRY SHRIMP & GRITS
gulf shrimp, Conecuh, smoked gouda grits, Carolina pan sauce
15
CHICKEN FRIED CHICKEN
smoked red potato mash, roasted carrots, haricot verts, sawmill gravy
14

AND THEN SOME 4

bacon
Conecuh sausage
smoked gouda grits
buttermilk biscuits

 

CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS