Breakfast


Served Monday-Thursday, 6:30 A.M.- 10:45 A.M., Saturday-Sunday, 7:30 A.M. – 9:45 A.M.

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CLASSIC BREAKFAST

Buttermilk Pancakes – 12
powdered sugar, maple syrup
(add chocolate chips or blueberries – 3)
Farmer’s Omelette – 14
My Artisano fresh cheese, sautéed spinach, roasted mushrooms
Avocado Toast – 13
smashed avocado, sixteen bricks eleven grain toast, frisee, poached egg, lemon vinaigrette
Breakfast Sandwich – 13
Maddy’s English muffin, house ham, over-hard egg, aged, cheddar creole-aise. rocket

BREAKFAST PLATES

Skillet Hash – 15
pastrami, sweet potato, two poached eggs, poblano peppers, picked fresno chilies
CVG – 14
two eggs any style, breakfast potatoes, choice of  toast,
choice of meat (goetta, sausage, bacon)
Seasonal Vegetable Frittata – 13
simple arugula salad, lemon vinaigrette, sixteen bricks quinoa toast
Steak ‘n’ Eggs – 17
shaved prime rib, horseradish cream, house steak sauce, two eggs any style, breakfast potatoes

SIDES

Applewood Bacon – 5
Gliers Goetta – 5
Breakfast Potatoes – 5
TS Farms Chicken Sausage – 5
Steel Cut Oatmeal – 6
candied pecans, golden raisins, cane syrup
Maddy’s English Muffins – 5
Two Eggs, Any Syle – 4
Black Pepper Biscuits & Gravy – 6/11
+ egg 2
Fruit Plate / Berry Bowl – 6
Artisanal yogurt, berries, granola – 6
Toast – 3
sourdough, salted rye, eleven grain, biscuit, or english muffin
Weisenberger cheddar grits – 5
OTR Bagelry bagels – 4
toasted w/ cream cheese
+lox 8

Consuming raw or undercooked meat, seafood, poultry, or eggs may increase your risk for foodborne illness.

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