Brunch

Sunday Brunch Menu

10am-2pm

FOR THE TABLE

FETA DIP
Creamy whipped feta, marinated bruschetta, aged balsamic, fresh basil olive oil, & toasted crostinis | 12

PARMESAN WHITE TRUFFLE FRIES
Crispy julienne fries tossed in white truffle oil, topped with parmesan cheese, chives , and paired with garlic aioli | 10

MEDITERRANEAN HUMMUS
House recipe hummus topped with cucumber, tomato, Kalamata olives , red onion, and parsley with a sprinkle of black pepper and paprika, served with toas ted flatbread and lemon | 14

1 LB JUMBO CHICKEN WINGS
Your choice of buffalo, Thai dye, dry rub, or peach habanero sauce, served with bleu cheese or ranch | 16

SPICY TUNA POKÉ NACHOS*
Sesame-marinated Yel lowfin tuna, pineapple-jalapeño salsa, avocado, crispy wontons , sriracha aioli & cilantro | 18

LUMP CRAB DIP
Blended with herbs and cheeses and baked until bubbling, served with crispy flatbread | 17

SOUP & SIGNATURE SALADS

CHICKEN TORTILLA SOUP
Slow-simmered chicken, black beans, tomato, cilantro, cheese, and poblano peppers | Cup 6 | Bowl 12

CLASSIC WEDGE
Crisp iceberg, applewood bacon, cherry tomato, red onion, bleu cheese crumbles & balsamic reduction | 11

HOUSE SALAD
Spring mix, red onion, cherry tomato, diced cucumber, shredded cheese, hardboi led egg | 8.50

BURRATA CAPRESE
Creamy burrata mozzarella with tomato, fresh basil, arugula, red onion, balsamic glaze, and extra virgin olive oil | 14

BLT CAESAR*
Poached egg, crispy bacon, tomato, kale, parmesan, and toasted crostini tossed in Creamy Caesar dressing | 16

Dressings: Creamy Caesar, Cilantro Honey Vinaigrette, Ranch, Bleu Cheese, Honey Dijon, Basil Vinaigrette, Balsamic Vinaigrette

BRUNCH SPECIALTIES

Served with your choice of side: Brussels, Southwest Potatoes, Pimento Cheese Grits, Bacon, Fries, Carrot Fries, Sesame Cucumbers, Seasonal Fruit, or Yogurt Parfait

CHEF OMELET
Ham, Swiss, caramelized onion, and arugula | 14

NORTHSHORE OMELET
Mushrooms , spinach, goat cheese, and bruschetta | 14

EGGS BENNY*
Poached eggs and ham on a toasted English muffin with garlic aioli and hollandaise | 15

CRABCAKE BENNY*
Lump crab, poached eggs , arugula, garlic aioli, and hollandaise on a toasted English muffin | 22

HUEVOS RANCHEROS*
Sunny side up eggs, beer-braised pork, avocado, corn relish, and pico de gallo over a crispy tostada | 15

BREAKFAST SANDWICH (BLECT)*
Bacon, lettuce, sunny side up egg, cheese, and tomato on toasted bread | 15

CHICKEN & WAFFLE
Belgian waffle topped with crispy chicken tenders and served with maple syrup | 17

BLUEBERRY WAFFLE
Belgian waffle topped with house-made blueberry butter with and served with syrup | 13

CASUAL FAVORITES

BURGER SLIDERS*
2 hand pattied burgers, sauteed onion, American cheese, mustard, served with fries | 17

BLACKENED CHICKEN SANDWICH
Whipped feta, tomato jam, bacon, mixed greens, served with fries | 18

SHRIMP & GRITS
Andouille sausage, mushrooms, onion, tomato, sherry cream sauce, and pimiento cheese grits | 23

FISH & CHIPS
Red ale beer batter, house tartar sauce, purple cabbage kale slaw garnish, and fries | 22

SCOTTISH SALMON*
Grilled to your liking, topped with herb butter and paired with Mediterranean chickpea salad | 29

BOWLS

MEDITERRANEAN BOWL
Moroccan couscous, crispy chickpeas, spinach, red onion, tomato, olives, goat cheese, and cucumber | 15

SMOKED SALMON POWER BOWL*
Served over mixed greens, sweet potatoes, tzatziki, corn relish, tomato, beans & rice | 18

SPICY PORK BOWL*
Beer-braised pork over white rice topped with sesame cucumber, pickled onion, sriracha aioli, sunny side up egg, and jalapeño | 16

BRUNCH DRINKS

ENHANCE YOUR PLATE

• SALMON* +16	• AHI TUNA* +15
• GRILLED CHICKEN +8	• CRAB CAKE +17
• FILET* +MKT	• SHRIMP +10

DESSERTS

HOUSE-MADE TRIPLE LAYER CARROT CAKE | 9

HOUSE-MADE VANILLA PANNA COTTA | 9

Mixed berries, milk crumble, crushed pistachios & honey

SCOOP PISTACHIO GELATO | 6.50

SCOOP TILLAMOOK VANILLA BEAN ICE CREAM | 4.50

Add Caramel $1 | Chocolate $1

* THE FDA ADVISES CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.

PLEASE MAKE US AWARE OF ANY FOOD ALLERGIES OR DIETARY REQUIREMENTS AND WE WILL MAKE EVERY EFFORT TO ACCOMMODATE YOUR REQUEST.

+ ASK YOUR SERVER FOR CURRENT MARKET PRICES.