Our Brunch Menu


BRUNCH TYPE STUFF
All brunch is served with fruit salad and tater tots

Cheesesteak & Eggs tater tots, cheesesteak meat, peppers, onions, provolone & 2 over easy eggs. . . . . . 10

Buttermilk Pancakes topped with wheat beer syrup and whipped cream. . .9

Apple Pie Stuffed French Toast finished with powdered sugar and cinnamon syrup . . 9

S-O-S chipped beef gravy , toasted english muffin . . . . . . . .10

Carrot Cake Waffles finished with powdered sugar, candied walnuts and cinnamon syrup . . . .10

3 Egg Frittatas house pork sausage, pastrami, blue cheese . . . . 10
grilled onion, roasted red pepper, ricotta cheese. . . . . 8
tasso ham, zucchini, smoked cheddar . . . . . . . . . . . . . .9

Egg Benedict Type Things
          fried scrapple, smoked cheddar fondue sauce . . . . . . 9
          house pork sausage, tomato caper salsa, hollandaise. 9
          crab cake, old bay hollandaise . . .13

Brunch Mile High BBQ pulled pork, house pork sausage, scrapple,
bacon and a fried egg on a toasted english muffin. . . . . 13

House Smoked Pastrami Hash
roasted fingerlings, roasted peppers , caramelized onions, american cheese and two fried eggs . . . . . . . 12

SOUP

Onion & Stout Gratin
toasted crostini, provolone, gorgonzola cheese . . . 6 

Sun Dried Tomato, Roasted Pepper and Basil Soup
          cup . . .    4              
          bowl . . . 6.75

 

SALAD

Kale Salad
shaved fennel, radish, grapefruit, goat cheese, roasted pine nuts, apricot vinaigrette . . . 8

House
baby greens, dried cranberries, candied walnuts, carrot, roasted apple vinaigrette . . . 7.5

Caesar
romaine hearts, parmesan croutons, creamy
Caesar dressing . . . 7

Spinach
grape tomatoes, gorgonzola, balsamic vinaigrette . . . 7.5

Brunch Salad
grilled romaine, bacon, cheddar cheese, poached egg,
BBQ ranch dressing . . . 8


Add to any Salad: grilled shrimp. . . 6     
grilled chicken breast . . . 5

 

CONVERSATION STARTERS

Brunch Pizza
crispy scrapple, bacon, peppers and onions, s-o-s gravy, cheddar cheese and sunny side up eggs . . . . . 13

Scrapple Mac & Cheese
crispy scrapple, orecchiette pasta, smoked cheddar fondue. . . .9

Cup O’ Joe & a Side O’ Dough
beignets tossed in powdered sugar and served with espresso chocolate sauce. . . . . . 6

Smoked Chicken Wings  your choice of: ale bbq, Sriracha house glaze,
buffalo or dry rubbed. Served with gorgonzola
dipping sauce and celery salad . . 11

Chef Selection Hummus
served with crudités, grilled pita and crostini . . .9

Fresh Baked Pretzels beer & smoked cheddar fondue and
horseradish mustard. . . . .7

BURGERS & SANDWICHES

BBQ Pork Sammy house ale bbq, pulled pork,
chipotle coleslaw..12

Blackened Catfish Reuben butter toasted bun, chipotle coleslaw, thousand island, Swiss cheese. . . . . 9

Joyce Burger smoked bacon, cheddar, onion marmalade. . 11

Veggie house made jerk spiced brown rice and black bean burger, mozzarella cheese, avocado. . . . . . . . . . . . . . . 9
Add smoked bacon. .. 1

Chicken Nixon blackened, smoked bacon, cheddar,
house ale BBQ sauce. . .11

PIZZA

Margherita
sliced roma tomatoes,  mozzarella, fresh basil . . .14

Wild Mushroom
gorgonzola & mozzarella cheese, herbed olive oil . . .14

Reuben Pizza
shaved corned beef, thousand island, swiss cheese,
smoked bacon sauerkraut, house made pickle . . .16

Bacon Cheese Burger Pizza
ketchup & mayo, ground beef, house-smoked bacon, 
cheddar cheese, tater tots . . .16

Vegetarian Pie
sliced tomato, roasted garlic puree, herb roasted
mushrooms, mozzarella . . . 14

 

SIDES

2 EGGS. . . .. . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . 3
SMOKED BACON. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
FRIED GRITS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . .2
TATER TOTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
HOUSE BREAKFAST SAUSAGE. . . . . . .. .. . . . . . . . .  . . . 3
SCRAPPLE. . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . .3
ENGLISH MUFFIN . . . . . . . . . . . . . . . . . .  . . . . . . . . . . . . 2


 
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