Saturday and Sunday Brunch

Snacking and Sharing

Seasonal Pickles   3

Beignets – Honey, Powdered Sugar $1/Per

Korean Barbeque Deviled Eggs –Ramp Kimchi   $1/Per

Georges Mill Chevre – Virginia Ramps, Lemon, Toasted Brioche   10

Butcher’s Board – Our Selection of House Made Charcuterie Items    18

 

First Course

Chilled Asparagus Soup – Parmesan  7

Lentil Hummus – House Pita Bread, Lentil-Olive Tapenade, Olivista Olive Oil   10

Field Greens Salad – Rehydrated Apricots, Fresh Chèvre, Candied Pecans, Herb Vinaigrette    9

Mac and Cheese – Deer Creek Creamery (Sheboygan, WI) 3 Year Double A Reserve, 14 Month Stag, Smoked Ham   10

Salad of Bibb Lettuce – Shaved Red Onions, Bacon, Bleu Cheese, Creamy Herb Dressing   9

 

Main Course

MTB French Toast –Lemon Curd, House Bacon    15  

Classic Eggs Benedict* – Canadian Bacon, Toast, Poached Eggs, Hollandaise, Potato Hash    16

Pork Belly Hash – Peppers, Onions, Sweet Potatoes, Fresh Herbs, Over-Easy Eggs   16

Spring Mushroom & Asparagus Quiche – Aged Cheddar,Petite Greens Salad, Herb Vinaigrette    15

Chicken Salad – Bibb Lettuce,Shaved Red Onions, Bleu Cheese, Creamy Herb Dressing   18

Soft Shell Crab Sandwich –Pickled Cabbage, Bibb Lettuce, Creamy-Herb Mayo, Kettle Chips   22

 

*The Virginia Dept. of Health has asked that we inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness