Saturday and Sunday Brunch

Snacking and Sharing

Seasonal Pickles   3

Caramel-Apple Fritters   $1/Per

Barbeque Deviled Eggs – Pork Cracklin’  $1/Per

Georges Mill Chèvre – Pimento Peppers, Toasted Brioche   10

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


First Course

Butternut Squash Bisque – Spiced Apples, Vanilla Oil  8

Chicken Liver Pate – Red Onion Marmalade, House Toast   8

Fall Greens Salad – Beets, FreshChèvre, Candied Pecans, Herb Vinaigrette    9

Mac and Cheese – Deer Creek Creamery (Sheboygan, WI) 3 Year Double A Reserve, Hook’s 3 Year Cheddar, Smoked Ham    10

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


Main Course

Cinnamon French Toast –Spiced Apple Butter, House Bacon    15  

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

Fall Mushroom & Fresh Herb Quiche –Aged Cheddar, Petite Greens Salad, Herb Vinaigrette   16

Shrimp & Grits – Boston Rock Shrimp, Baby Arugula, Fall Vegetable Chow Chow, House Hot Sauce   20

Soup & Sandwich – Brie & Apple Grilled Cheese,Butternut Squash Bisque    16

Catfish Sandwich –House Pickles, Brioche Bun, Bibb Lettuce, Creamy-Herb Mayo, Kettle Chips   14


*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