Served Saturday & Sunday, 7am - 4pm
[ Br(eakfast) + (l)unch ] = a lifesyle. Brunch is many things to many people, but when it comes down to it, it’s our love affair with a meal that’s neither breakfast nor lunch – now enjoy it in style.
Avocado & Egg Toast
Poached Orlando Farms pasture-raised egg, sliced avocado, house-made tomato confit, arugula and pickled red onion garnished with lemon crème fraiche on toasted bread.
Cheddar Biscuit Sandwich
Egg soufflé topped with bacon jam, Neuske’s Applewood-smoked bacon, arugula and aged cheddar cheese on our flaky, house-made cheddar biscuit.
Strawberry Lemon Waffles
A traditional chewy, yeast-risen Belgian waffle topped with a zesty house-made lemon curd and garnished with vanilla whipped cream and fresh, sweetened strawberries.
Bob’s Red Mill rolled oats soaked in milk, Greek yogurt and local honey topped with dried blueberries, fresh banana and our house-made granola.
Fresh Fruit Bowl
A selection of fresh berries, oranges, apples and grapes tossed with dried cherries and cranberries.
Strawberry yogurt generously piled with fresh apples, blueberries, blackberries, raspberries and banana with granola, toasted coconut and a honey drizzle.
Roasted Turkey Club Sandwich
Roasted, sliced turkey breast on a fresh-baked pretzel roll topped with aged cheddar cheese, Neuske’s Applewood-smoked bacon, vine-ripe tomatoes, arugula, peppercorn aioli and honey Dijon mustard.
Berry Bacon Spinach Salad
Baby spinach, fresh strawberries, raspberries, blackberries, toasted pine nuts, feta cheese and Neuske’s applewood-smoked bacon with garlic herb crisps and warm bacon Dijon vinaigrette on the side.
Egg Salad Sandwich
House-made egg salad, baby spinach, mom’s icebox pickles and sliced vine-ripe tomatoes on a multigrain croissant. Served with Terra chips and mom’s icebox pickles.
Salmon Nicoise Salad
Smoked salmon, new potatoes, green beans, olives, capers, hard-boiled Orlando Farms pasture-raised egg served on arugula with local honey dijon vinaigrette on the side.
Roasted Tomato Cheese Soup
Creamy tomato bisque soup, garnished with parmesan cheese and chopped parsley served with sourdough bread.