Saturday and Sunday Brunch

Snacking and Sharing

Seasonal Pickles   3

Apple Fritters   $1/Per

MTB Deviled Eggs –Dill, Horseradish, Beet-Cured Salmon   $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 –Maple Syrup, House Bacon    15  

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

Bacon & Cheddar Quiche –Petite Greens Salad, Herb Vinaigrette   16

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

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

Fall Vegetable Risotto – Pecorino, Fresh Herbs, Lemon Confit    18

 

*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