Brunch

Served Saturday & Sunday, 10:00 A.M. – 2:00 P.M.

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FOR THE TABLE

Breakfast Bread Pudding – 8

doughnuts, vanilla, keeneland sauce

Oreilles De Cochon – 6

goetta, pie dough, cane syrup, powdered sugar

Fritters – 8

crispy batter, sweet corn buttermilk remoulade

OTR Bagelry’s Bagel – 4

daily selection, toasted with cream cheese

+ lox 8

CLASSIC BREAKFAST

Breakfast Sandwich – 13

Maddy’s english muffin, house ham, over-hard egg, aged cheddar, creole-aise, arugula

Roebling Benedict – 15

Glier’s goetta, Maddy’s english muffin, wilted spinach,
crystal hollandaise

Buttermilk Pancakes – 12

powdered sugar, ohio 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, frisée, poached egg

BRUNCH STAPLES

Shrimp & Grits – 13

wiesenberger grits, gulf shrimp, caramelized onions, andouille, tasso, cajun gravy

Skillet Hash – 15

pastrami, sweet potato, two poached eggs, pickled fresno chillies

Coppin’s Burger – 18

Sakura Farm’s Wagyu beef, aged cheddar, bacon jam, special sauce, shaved lettuce – served with breakfast potatoes
(add egg – 2)

Breakfast BLT – 13

avocado, bacon, egg, lettuce, tomato confit mayo, fried egg – served with breakfast potatoes

Nashville Hot Chicken – 14

crispy chicken thigh, johnny cakes, cayenne honey butter

Steak ‘n’ Eggs – 17

thinly shaved prime rib, horseradish cream, house steak sauce, two eggs any way – served with breakfast potatoes

Seasonal Vegetable Frittata – 13

simple arugula salad, lemon vinaigrette, sixteen bricks eleven grain toast

 

SIDES

Applewood Bacon – 5

Gliers Goetta – 5

TS Farms Chicken Sausage – 5

Breakfast Potatoes – 5

Steel Cut Oatmeal – 6

Two Eggs, any way – 4

Fruit Plate – 6

Berry Bowl – 6

Artisanal Yogurt, Berries, Granola – 6

Toast – 3

Black Pepper Biscuit & Gravy – 6/11  (egg – 2)

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